Help me quick please. I have to do the dinner in a minute?

Question

I have some very nice skinless chicken breasts and as I am short of time I thought that I would do them with chips but how can I flavour up the chicken breasts? My misses is due home at 6pm

Answer 1

Make steamed rice according to package directions but replace the water with chicken broth.

Heat a couple of tablespoons each of butter and olive oil in a frying pan. Sprinkle your boneless, skinless chicken breast with salt and pepper and a little paprika.

Saute your chicken breasts over medium heat until lightly browned and cooked through. Remove the chicken and place in a covered dish and put it in a 200 degree oven to keep warm.

Now, add a1 Tbs of capers, 1 minced shallot to the pan. Saute for one minute then turn up the heat to high and add 1/2 cup white wine. Cook it until it reduces to a syrup consistency. Remove pan from heat add a small nob of butter and stir with a wire whip until melted and incorporated.

Pour sauce over the chicken and serve with rice and something green.

Good luck.

P.S. If you don't have white wine use 1/4 cup lemon juice. If you don't have lemon juice, use chicken broth.

Answer 2

Stuffed Chicken Breast

Serves 1



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
For the stuffed chicken breast:
1 chicken breast, bashed out flat
1 slice ham
5 mushrooms, cleaned
1 garlic clove, peeled
50g/2oz cheddar, grated
handful fresh mixed herbs
To deglaze the chicken:
1 glass white wine
1 tsp turmeric
25g/1oz fresh flat leaf parsley



Method
1. Preheat a griddle pan.
2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.
3. Spread the stuffing onto the flattened breast. Top with cheese.
4. Roll the chicken up and secure with cocktail sticks.
5. Place in the griddle pan. Cook for 10 minutes.
6. Remove the chicken from the griddle and finish in the oven.
7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.
8. Add the herbs and turmeric to the pan and stir.
9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.
10. Place the chicken on a plate and pour over the white wine glaze.

Answer 3

plenty of ways to flavour the chicken. Have a look through your cupboard see if you have any sauces. Alternatively try putting soft cheese in the chicken and wrap in bacon, makes for a very nice meal.

And if you have none of these things a few pieces of lemon on top of the chicken breasts can add some flavour.

Answer 4

It might be easier to help if we knew what other ingredients you had to hand. I like to stuff my chicken breasts with wild rice, which has been seasoned with stock, herbs, and chestnut mushrooms.
Then bake them in a white wine and cream sauce, with just a hint of shalott. It is lovely with a nice side salad, and a crisp white wine.

Answer 5

Put a little bit of salt and pepper on them, and a tiny bit of chilli powder. Bake them at 200 degrees for 25 minutes. Yum.

Answer 6

I like to get buffalo sauce (Red hot brand is best!) and follow the recipe. I usually grill it instead and make a sandwich. Good luck! You should check out the recipes at foodnetwork.com. Sandra Lee makes things semi-homemade so all her recipes are really easy!

Answer 7

Wrap em in bacon and put em in the oven.
Serve with gravy, roasties and veg.
it'll only take an hour.

Dont ruin a nice bit of chicken by putting it with chips

Answer 8

Yes -course you can. Mmm chicken and chips for tea - lovely! You can smother them with butter and garlic and bake or grill, or use any spices you've got - its a bit difficult cos we don't know what you have - have you got any sauces in the cupboard???? Good luck!

Answer 9

I love sauteing them in olive oil and garlic, or use whatever seasonings you prefer or have on hand. A touch of white wine really ups the flavor.

Answer 10

My favorite recipe is to coat them with salt, pepper, oregano, and garlic, and bake them.

But chicken is extremely versatile too.