Split chicken breasts and rice but no oven. What can I make?!
My oven went out!. Anybody have any ideas of what I can make for dinner!? Should I fry them!?Www@FoodAQ@Com
Answers:
I would season and brown up on each side, then pour in your liquid ( chicken broth would be best) and rice and cook accordingly!.!.!. also add some veggies!.!.!.!.!. One pot mealWww@FoodAQ@Com
Soy Sauce Chicken and Rice
Yields: 4 servings
"Worcestershire and soy sauces enliven creamed chicken with rice!."
INGREDIENTS:
4 skinless, boneless chicken breasts
2 tablespoons vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
1 (10!.oz) can condensed cream of chicken soup
1 (10!.oz) can condensed cream of celery soup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cups water
1/2 cup uncooked white rice
1 (4!.5 ounce) can mushrooms, drained
DIRECTIONS:
1!. Preheat oven to 350 degrees F
2!. In a large skillet, brown chicken breasts in oil until golden!. Remove from skillet and set aside!.
3!. Saute celery and onion for 2 to 3 minutes, until translucent!. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water!. Heat until mixture is hot and bubbly!. Add uncooked rice and mushrooms and stir all together to mix well!.
4!. Pour mixture into a 9x13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours!.
Www@FoodAQ@Com
Yields: 4 servings
"Worcestershire and soy sauces enliven creamed chicken with rice!."
INGREDIENTS:
4 skinless, boneless chicken breasts
2 tablespoons vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
1 (10!.oz) can condensed cream of chicken soup
1 (10!.oz) can condensed cream of celery soup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cups water
1/2 cup uncooked white rice
1 (4!.5 ounce) can mushrooms, drained
DIRECTIONS:
1!. Preheat oven to 350 degrees F
2!. In a large skillet, brown chicken breasts in oil until golden!. Remove from skillet and set aside!.
3!. Saute celery and onion for 2 to 3 minutes, until translucent!. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water!. Heat until mixture is hot and bubbly!. Add uncooked rice and mushrooms and stir all together to mix well!.
4!. Pour mixture into a 9x13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours!.
Www@FoodAQ@Com
This is a fast and easy recipe for sauteed chicken breasts!.
Split each breast into 2 paillards (pie-yards (thin slices) by laying it flat on a cutting board, placing your palm on top, arching your fingers up as high as they will go, then slicing slowly and carefully through the breast , keeping the knife blade parallel to the board!.
Pound out each paillard to an even 1/4" thickness!. Season lightly with salt and pepper!.
Pour about 1 T!. oil (your choice) into the center of a large saute pan, set 1 T!. butter in the center of the oil, then heat until butter starts to sizzle!. Swirl butter/oil around the pan and saute the paillards, two at a time, about 2 minutes on each side!. Remove from pan!. Lower heat to medium, add 2 cloves minced garlic to the pan, saute about 15 seconds, then immediately add 2 oz!. white wine to the pan!. Swirl wine around in pan, while scraping up any brown residue stuck to the pan!. This is known as "deglazing" and the pan residue has a lot of flavor, which you want to dissolve and incorporate into your sauce!.
Add 6 oz!. low-sodium chicken broth to the pan, and bring to a simmer!. Simmer broth until the volume is reduced by half, then stir in 1 T!. stone ground mustard (such as Pommery), and 4 oz!. heavy cream!. Return paillards to pan and heat through!.
This is excellent served with rice and a tossed green salad!.Www@FoodAQ@Com
Split each breast into 2 paillards (pie-yards (thin slices) by laying it flat on a cutting board, placing your palm on top, arching your fingers up as high as they will go, then slicing slowly and carefully through the breast , keeping the knife blade parallel to the board!.
Pound out each paillard to an even 1/4" thickness!. Season lightly with salt and pepper!.
Pour about 1 T!. oil (your choice) into the center of a large saute pan, set 1 T!. butter in the center of the oil, then heat until butter starts to sizzle!. Swirl butter/oil around the pan and saute the paillards, two at a time, about 2 minutes on each side!. Remove from pan!. Lower heat to medium, add 2 cloves minced garlic to the pan, saute about 15 seconds, then immediately add 2 oz!. white wine to the pan!. Swirl wine around in pan, while scraping up any brown residue stuck to the pan!. This is known as "deglazing" and the pan residue has a lot of flavor, which you want to dissolve and incorporate into your sauce!.
Add 6 oz!. low-sodium chicken broth to the pan, and bring to a simmer!. Simmer broth until the volume is reduced by half, then stir in 1 T!. stone ground mustard (such as Pommery), and 4 oz!. heavy cream!. Return paillards to pan and heat through!.
This is excellent served with rice and a tossed green salad!.Www@FoodAQ@Com
Stir fry the chicken with some veggies and pour over rice!. Seems like a natural to me!.Www@FoodAQ@Com