What's your favorite SIMPLE chicken recipe?

Question

And what do you like to serve with it? Salad? vegetables?

Answer 1

CHICKEN IN CREAM SAUCE

2 boneless, skinless, chicken breasts
4 tablespoons Parmesan cheese (optional)
4 minced garlic cloves
1 cup sliced mushrooms
1 cup broccoli florettes
1 pint heavy cream
1 tablespoon corn starch
1/4 cup water
1 teaspoon white pepper
1 cup light wine

Cut chicken into 1 1/2 inch pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is nearly cooked add broccoli and mushrooms.
In a saucepan, heat cream on medium-high setting. Bring to a simmer, but do not boil; add garlic and white pepper.

Stir corn starch into water; mix. Pour in half of the cream. Whisk, stirring in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a "powdery" uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.



i serve with garlic bread and salad

Answer 2

Chicken Dinner in Foil

Take a large square of heavy duty aluminum foil and fold up the sides to form a package. Place a boneless chicken breast in the center and season with whatever you're hungry for: barbecue sauce, teryaki sauce, lemon pepper, etc.

Surround the chicken with any or all of the following: a peeled potato cut into quarters; a peeled carrot cut into chunks; a few brocolli spears or cauliflower heads; slivers of red onions; whole mushrooms. Dot the veggies with butter or magarine, and season with salt and pepper.

Fold the foil up to form a tightly sealed package, and bake at 350 degrees until the chicken breast is done -- usually between 25 and 35 minutes. Serve with a deli fruit or Jell-o salad and some bread sticks.

This recipe is easy, delicious, and there's practically no clean-up afterwards!

Answer 3

* What you need: 4 skinless, boneless chicken breast halves - pounded thin
* 6 oranges, juiced
* 3 tablespoons thinly sliced green onion
* ground black pepper to taste

What you do:

1. Hit the chicken fillets with a tenderizing mallet until they are slightly thinned out.
2. Put the orange juice, green onions and black pepper into a skillet over medium heat. Don't cook over high heat, or the juice will burn and go bitter.
3. Poach the chicken in the juice mixture until it is firm and the juices run clear. This usually takes about 10 minutes, depending on the thickness of the filets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.

Answer 4

I have a simple chicken recipe, but I am not sure about the asparagus part. Take a package of good seasonings dry salad dressing mix and half a cup of parmesan cheese and mix together. Next wash off 4 boneless skinless chicken breasts and coat with the mixture. Place in a spray coated pan and cook for 35 to 40 minutes at 350 in the oven.

Answer 5

You can cut up 1 lb.chicken breasts in to cubes, cook 2 cups of white rice, cut up a thing of velveeta cheese and get a can of rotel tomatos and some boil some broccoli and put them all in a glass baking dish like a lasagna pan and bake at 350 for about 30 minutes until the cheese melts and you have a whole meal. Meat, starch and veggies...or
Just get a marinade and put the chicken in it before work and then bake or grill it when you get home and serve with some kind of potato dish and a veggie or salad.

Answer 6

Chicken marsala is the best chicken recipe I have ever tried, its much better if you find the sweet marsala wine that is by all the wines not by the cooking wines.

/8 tsp black pepper
1/4 tsp salt
1/4 C flour
4 chicken breasts, boned, skinless (5 ounces)
1 Tbsp olive oil
1/2 C Marsala wine
1/2 C chicken stock, skim fat from top
1/2 lemon fresh lemon juice
1/2 C sliced mushrooms
1 Tbsp fresh parsley, chopped



Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce

Each serving provides:

Calories: 277
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 77 mg
Sodium: 304 mg

Answer 7

Hi, My favorite is chicken and always have a large pack of legs and thighs in the freezer for soup. I especially love chicken soup during the winter so I tend to go through a lot of chicken thighs. I always have a large bag of carrots, celery, onions and garlic. Cook chicken in water and boil for 45 minutes or until done (no blood running) take chicken out and let boil down to thicken maybe about 1 hr. meantime i cut up carrots, onions celery in large chunks and drop in a couple cloves of garlic. Then while waiting for that to cook i take the chicken off the bone and add to the soup. In 2 hrs or so you have a delicious hardy soup and you can add any vegetable you want even rice or potatoes. I salt and pepper to tastes. Have fun that's what it's all about.

Answer 8

Forget the others...this simple chicken recipe is delicious and soooo easy.

Chicken Cheese Rolls

4 cooked chicken breasts, diced or chopped or shredded (Your preference)
1 can Campbell's Cream of Chicken Soup
1/2 cup milk
1 cup grated Cheddar Cheese
2 cans Crescent Rolls

Spray baking dish with Pam cooking spray. Mix 1/2 cup cheese with chicken in a bowl. Heat soup, milk, and remainder of cheese in a saucepan until the cheese melts. Separate crescent rolls and place a tablespoon of the cheese and chicken mixture on each roll and roll up. Place in baking dish. Spread the soup and cheese mixture on top of the chicken filled rolls. Cover with foil. Bake 30 minutes in 350 degree oven. Remove foil and bake 10 more minutes until browned.
Serve with green peas or a nice tossed salad or any vegetable you desire.

Answer 9

Thai Chicken Wings

INGREDIENTS
5 pounds frozen chicken wings
1 cup chicken broth
1/2 cup white sugar
1/4 cup fish sauce
1/4 cup crushed garlic
1/4 cup finely chopped jalapeno chile peppers
2 tablespoons cornstarch
3 teaspoons paprika
1 tablespoon olive oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

I usually serve it with some simple brown rice...nothing too fancy.

Answer 10

Stick it in the oven, roast it and serve it with potatoes and salad. A bit more adventurous; cut the chicken into little pieces and fry. Meanwhile boil some chopped leeks in chicken stock and reduce down a bit. Then mix it all together in a pan and add some cream. Tastes fabulous. Best served with pasta, rice, salad, whatever you want.