what is the best recipe of chicken steak???????

Answer 1

try these

Salisbury Steak with Dilled Mashed Potatoes

INGREDIENTS:
12 Fresh Boneless, Skinless Chicken Thigh Cutlets
1 pound ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white
2 tablespoons milk
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1 jar (12 ounces) mushroom gravy


Dilled Mashed Potatoes:
1 package (22 ounces) frozen mashed potatoes
2-1/3 cups milk
1-1/2 teaspoons dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup dairy sour cream


PREPARATION:
Combine potato ingredients except sour cream in 2-quart microwave-safe dish;
cook according to package directions.
For thicker potatoes, cook longer.
Stir in sour cream.


COOKING:
Combine remaining ingredients except gravy in medium bowl, mixing lightly but
thoroughly. Lightly shape into four 1/2-inch thick oval patties.

Heat large nonstick skillet over medium heat until hot.
Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness,
until not pink in center and juices show no pink color, turning once.
Remove.

Add gravy to skillet; heat through.

SERVE:
Serve over patties and potatoes.


Chicken Fried Chicken
4 bonless, skinless chicken breast (thawed)
Oil
Parsley Flakes
Garlic Salt
Milk
Egg
Flour
Salt
Pepper

Heat the oil in a skillet. Once oil is heated add some parsley flakes and garlic
salt. Use as much or as little as you like. Stir and let cook for 5 minutes.
Mix Milk and Egg in a bowl. Moisten chicken with water and coat with milk and
egg mixture. Mix flour, salt and pepper in another bowl. Take chicken from
milk/egg mix and generally coat with flour mix. Turn oil to med-low and cook the
chicken for 15 min each side. Make sure chicken is not pink.
This is alot like chicken fried steak, but the chicken is moist and no gravy is
needed. It had alot of flavor.

Answer 2

Chicken Fried Steak w/Cream Gravy
40 min 10 min prep 6-8 servings

FOR CHICKEN FRIED STEAK
oil or shortening
6-8 tenderized beef cutlets (round or cube steak)
3-4 cups seasoned flour
3 eggs
2 cups milk
FOR CREAM GRAVY
1/4 cup flour
salt and pepper
4 cups milk
1-2 tablespoon drippings, included the cooked bits

Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
Beat eggs then combine with milk.
Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
Turn steak over and cook for another 5 minutes or so until both sides are golden.
Remove to a plate lined with paper towels and allow to drain.
TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
Taste and add more salt or pepper if necessary.
Serve generously over each piece of chicken fried steak.
Sop up any extra gravy with a biscuit.

Answer 3

i use paula deen recipe and i love it!!!

STEAK and GRAVY
1 3/4 cups all-purpose flour (divided)
1/2 teaspoon fresh ground black pepper (divided)
8 (4 ounce) tenderized beef round steak (cube steaks)
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
GRAVY
2-4 tablespoons flour
1 quart whole milk
onions (sliced)
HOUSE SEASONING (use 1 teaspoon)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


HOUSE SEASONING:.
Mix ingredients together and store in an airtight container for up to 6 months.
STEAK:
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
Heat 1/2 cup oil in a heavy skillet over medium-high heat.
Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
Remove each steak to a paper towel-lined plate to drain.
Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Drain all but 4 TBS drippings, and scrapings.
GRAVY:.
Add 2-4 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon.
Stir in the remaining 1/4 teaspoon pepper, and the salt.
Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
Slowly add the whole milk and the Ac'cent(if used), stirring constantly.
Return the steaks to the skillet and bring to a boil over medium-high heat.
Reduce the heat to low, and place the onions on top of the steaks.
Cover the pan, and let simmer for 30 minutes.
HOW TO SERVE:.
Split biscuits in half and top with country fried steak and drizzle with gravy.

Answer 4

15-Minute Marinated Chicken

Ingredients:

1/4 cup Dijon mustard
2 tablespoon fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon freshly ground black pepper
4 halves chicken breast -- boneless skinless
Instructions:
Combine the first five ingredients, mixing well; spread on both sides of chicken. Place chicken on a plate. Marinate at room temperature for 15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10 to 15 minutes or until juices run clear.
-----------------------------
Apple Honey Glazed Chicken

Ingredients:
1/3 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon -- ground
1/2 teaspoon salt
4 chicken breasts

Instructions:

Heat grill. In small bowl, combine all ingredients except chicken; blend well. When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture

Answer 5

Do you mean chicken fried steak? I've never heard of chicken steak. Please be more specific. Thanks.