Tired of the same old chicken, need a new recipe now please....?

Question

I caught a sale on chicken and I and tired of the same old bake, broiled, soup recipe. Please help is for tonight

Answer 1

BUTTERMILK BAKED CHICKEN
Southern Living 2000 Recipe Hall of Fame

1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted
Garnish: chopped fresh parsley

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
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Balsamic Lemon Chicken

1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved

Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
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Georgia Barbecue Chicken

1/2 cup vinegar
1 cup water
1/4 cup brown sugar
2 T. mustard
1 T. salt
1 t. pepper
1/2 t. cayenne pepper
Juice of two lemons
1 large onion, sliced
1/2 cup butter
1 cup ketchup
1/4 cup worcestershire sauce
1 T. liquid smoke (I didn't use because I grilled)

Mix first 10 ingredients, bring to a boil and boil 20 minutes uncovered. Add ketchup, worchestershire, and liquid smoke.

I used chicken leg quarters, placed them in a baking pan, covered in half the sauce and the onion slices and baked for 40 minutes. (this cooks the inside of the chicken and keeps you from having the pink inside that grilled chicken often has.) I then placed them on the grill for 15 minutes, turning once. I strained the extra sauce and brushed it on the chicken as it grilled. I had extra sauce to pour on the chicken to serve it.
The sauce is vinegary but a little sweet and an extra ½ cup ketchup makes it a bit thicker. If you like really spicy vinegary sauce, don't add the extra ketchup.
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Lemon-Artichoke Chicken
This dish is elegant enough for company but simple enough for weeknight meals. Prep and Cook Time: about 1 hour.

4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of ¼-½”
½ tsp each salt and lemon pepper
2 Tbsp butter
1 can (14 oz.) quartered artichoke hearts, drained
2 Tbsp. dry sherry
2 Tbsp. grated lemon peel
2 tsp lemon juice
½ cup whipping cream
½ cup grated parmesan cheese

1. Preheat oven to 350°. Season both sides of chicken with S&P. In a 10” frying pan over med-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9”x13” baking dish and add artichoke hearts.

2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

--Sunset Magazine, Feb 2006
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Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

Answer 2

This is a recipe that evolved over time when I owned a cafe in Queensland Australia. The ingredients given are for about 6 servings. Tropical Chicken Salad Mix together 300 grams of Rocket (I think in the US it's called arugula), 2 big double-handfuls of shredded chicken, 150 grams of walnuts broken apart or roughly chopped, 250 grams of seedless grapes (green or red) OR chopped fresh mango, 1 cup roughly cut fresh basil leaves. Mix together with dressing of about 2/3 cup mayonnaise, 2/3 cup sour cream, 1/2 cup Mango Chutney, and 2 teaspoons curry powder. It's absolutely delicious and very easy to prepare.

Answer 3

I can guarantee you have not had this. My boys and I love it, and I bet you have all these ingredients on hand.

Lazy Gourmet Chicken

1 tbls sugar
¼ cup vinegar
½ cup soy sauce
4 garlic cloves, minced
¾ tsp salt
1 tsp pepper
2 ½ - 3 # fryer, cut up

Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.

Answer 4

Buy fresh sliced mushrooms, broccoli florets, garlic, pasta (any shape; I use bowties mainly), and alfredo sauce (I use jarred, like Ragu or Bertoli). Saute' a little garlic in some olive oil until just barely golden (medium heat) in a large frying pan. Careful, this only takes a couple of minutes. Boil pasta by directions. Chop the raw chicken into bite-sized pieces and turn up the heat to medium-high; put the mushrooms and chicken in the pan; cook the chicken until no longer pink and the mushrooms are starting to soften. Add the broccoli and sauce. Cook until broccoli is crisp-tender. Drain the done pasta; put pasta on plate, cover with chicken mixture. YOu can add bell pepper chunks and black olives if you like those, and you can use tomato alfredo sauce if desired. My college sons LOVE this dish.

Answer 5

Oh lady are you in for a treat..
We have this often, but it never gets boring.. Always a hit.
Chicken marsala
1/2 cup all-purpose flour
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish (optional)

In a shallow bowl or plate combine the flour and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala

wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Answer 6

Take you chicken place it in a casserole dish. Season.Get a can of cream of mushroom soup. Mix in half a can of milk with the soup and pour over chicken. This will be your gravy. Cook until done. 45 mintes or so. Whip up some potatos and your good to go. It is my FAVORITE!!!!

Answer 7

Betty Crocker makes something called "Cheesy Chicken Enchilada" mix. It's yummy!

Answer 8

I have to agree, Chicken Masala is yummy
or even curry chicken is great.

Answer 9

try chicken parm