What is a good way to cook chicken filets in a skillet?

Question

I have some chicken filets that I want to cook for my boyfriends birthday. I don't know exactly how to make them flavored. Last time, I cut them up in little pieces and just cooked them in the skillet and they were really good. But then I put them in a Santa Fe Style taco so I never got to really eat them. What spices or marinades could I use to give the chicken really good flavor?

Answer 1

I got this from someone here and cooked it the other night. It was delicious. And easy.

Best Answer - Chosen By You

Normally I don't like the taste of "light" type recipes, but I found this one day by mistake. I'm glad I made this mistake! It's a bit time consuming (roasting the lemons) but well worth the effort! Also, I didn't use the low sodium chicken broth--I used regular (I'm a salt-a-holic! The recipe wasn't overly salty though...it was perfect.)

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

Roasted lemons
3 medium lemons, thinly sliced and seeded
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt

Chicken
4 boneless, skinless chicken breast halves (about 1 pound total), trimmed
1/8 teaspoon salt
Freshly ground pepper to taste
1/4 cup all-purpose flour
2 teaspoons extra-virgin olive oil
1 1/4 cups reduced-sodium chicken broth
2 tablespoons drained capers, rinsed
2 teaspoons butter
3 tablespoons chopped fresh parsley, divided

1. To prepare roasted lemons: Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.
2. Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.

Answer 2

Try www.allrecipes.com. On the left hand side of the menu, click on chicken recipes.
For something really fast and with a lot of flavor, I lightly brown filets in a little olive oil with some chopped onion. (Half an onion per 4-5 filets.) When they are done, I turn the heat down to simmer and add a can of stewed tomatoes w/ celery and onion. (We like Hunt's brand.) Once the tomatoes are heated through, we serve it with rice or angel hair pasta. Salad or some steamed greens and dinner is ready in 20-30 minutes.

Answer 3

Easy Chicken In A Skillet:

50 min 10 min prep
4 servings

2 tablespoons oil
1 frying chicken, cut up
1 (14 ounce) can diced tomatoes
1 envelope onion soup mix
1/2 cup water
1/2 teaspoon oregano
1/2 teaspoon thyme

1. Heat oil in dutch oven or large skillet and brown chicken pieces.
2. Add tomatoes, with juice, and remaining ingredients.
3. Bring to a boil.
4. Reduce heat and simmer for 40 minutes, stirring occasionally, until chicken juices run clear.

Answer 4

I like to mix a little curry with Mrs dash in a small bowl. then I rub the mixture on the chicken fillets.(if you like them to have a bit than add youre hot spices as well) rub both sides so the mixture is even. then let marinate for 1/2 hr in frig. then use peanut oil and fry them in a pan until your desired tenderness. The curry gives the fillets a nice flavor with a golden brown finish, the peanut oil also adds flavor yet it is a higher temp oil so it does not burn as easy. olive oils are light and thin made for mixes and salad dressings. olive oil has a tendency to burn when used as cooking oil. so use peanut oil and get it hot so when you insert the fillets it sizzles this seers the out side of the fillet and holds the juices in. the oil should not be deeper than 1/2 the thickness of the fillet with all the fillets in pan. be sure not to add to much to the oil because it has a tendency to lower oil temp and leave fillets with oily texture. should have no problem with oil while cooking up to 4 fillets yet 2 will cook better. good luck.

Answer 5

Italian dressing is a great marinade. Place the chicken breasts in dressing for at least three hours or up to one day.
Before cooking use any and all your favorite toppings.
Broil in the oven or grill...it locks in the flavors!
If you don't like Italian dressing..The key to a marinate is to have an acidic part(vinegar,wine or citrus) an oil (olive oil is best) and water....add any seasoning to that combination and the chicken will take on that flavor.

Answer 6

Some common ingredients used on puertorican cooking are:
*use sazon goya con achiote * 1 envelope will do the trick
*also alcaparrado or green salad olives add some of the brine liquid & the pimentos peppers
*a bit of dry wine or beer
*tomato paste or sauce
*sofrito goya or recaito goya
*paprika * fresh garlic * pimento peppers * culantro
*** with those a combination of those ingredients you can achieve a good strong and homy latin flavor.

Answer 7

try cutting the chicken up into bite size pieces set aside on a paper towel, then fry some potabello mushrooms then add cream of mushroom soup and about a 1/2 can skim milk then add chicken back into it, let this heat through. i use this as a topping for mashed potatos or noodles either way this recipe is delicious

Answer 8

if you like citrus flavor, we cook our with orange marmalade! gives it a good taste and keps it moist not dried out

Answer 9

simmer it in oil and water. use lemons, pepper and maybe some mojo marinade....yum....and then put it over a nice green salad or rice.....

Answer 10

Catalina dressing works for me

=)