What is your favorite chicken recipe?!
Answers:
Chicken Marsala!!! So very tasty
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine
Procedures
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness!.
COMBINE flour, salt, pepper and oregano in a mixing bowl!. Dredge chicken pieces in the flour, shaking off any excess!.
HEAT oil and butter in a skillet over medium heat!. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned!. Turn breasts over to cook other side, then add mushrooms to skillet!. Cook breasts about 2 more minutes, until both sides are lightly browned!. Continue to stir mushrooms!. Add Marsala wine around chicken pieces!.
COVER and simmer for about 15 minutes!.
TRANSFER to serving plate!.
OR Chicken Souvlaki
4 chicken breasts - cubed
1 cup cooking oil (olive oil is the best)
1 pkg powdered chicken OXO
2 tbsp basil
1 tsp garlic powder
Skewers (if they are wood, soak them in cold water for 10 minutes)
Cube the chicken breasts!. In a bowl, mix other ingredients together!. Add the chicken breast cubes, stir around until each cube is covered in the sauce!. Start to skewer the chicken!. BBQ until cooked!. Dip into tzatziki sauce!! So tasty!! Eat with rice & a vegetableWww@FoodAQ@Com
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine
Procedures
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness!.
COMBINE flour, salt, pepper and oregano in a mixing bowl!. Dredge chicken pieces in the flour, shaking off any excess!.
HEAT oil and butter in a skillet over medium heat!. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned!. Turn breasts over to cook other side, then add mushrooms to skillet!. Cook breasts about 2 more minutes, until both sides are lightly browned!. Continue to stir mushrooms!. Add Marsala wine around chicken pieces!.
COVER and simmer for about 15 minutes!.
TRANSFER to serving plate!.
OR Chicken Souvlaki
4 chicken breasts - cubed
1 cup cooking oil (olive oil is the best)
1 pkg powdered chicken OXO
2 tbsp basil
1 tsp garlic powder
Skewers (if they are wood, soak them in cold water for 10 minutes)
Cube the chicken breasts!. In a bowl, mix other ingredients together!. Add the chicken breast cubes, stir around until each cube is covered in the sauce!. Start to skewer the chicken!. BBQ until cooked!. Dip into tzatziki sauce!! So tasty!! Eat with rice & a vegetableWww@FoodAQ@Com
Definitely Chicken and Dumplings!
This recipe is tried and true and everyone loves it!. I have used this same recipe forever and everyone always asks for more!. I always double the dumpling recipe and add a dash of nutmeg along with the poultry seasoning and parsley!. You can also add canned/thawed frozen veggies when adding the soup!. To make sure your dumplings come out perfect every time, cook them exactly 10 minutes uncovered and exactly 10 minutes covered!. No peeking during the last ten minutes!
CHICKEN FRICASSEE WITH DUMPLINGS
2 1/2 to 3 lb!. fryer chicken, cut up
1 c!. Bisquick baking mix
2 tsp!. salt
1 tsp!. paprika
1/8 tsp!. pepper
2 tbsp!. shortening
1 tbsp!. butter
1 can (10 1/2 oz!.) condensed cream of chicken soup
1 1/2 c!. milk
Dumpling Dough
1/2 tsp!. parsley flakes
1/4 tsp!. poultry seasoning
Wash chicken pieces and pat dry!. Mix baking mix, salt, paprika and pepper in paper or plastic bag!. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly!. Melt shortening and butter in large skillet; brown chicken on all sides!. Remove chicken!. Drain fat from skillet; stir in soup and milk and add chicken!.
Cover and simmer about 1 hour or until thickest pieces are tender!. Twenty minutes before end of cooking time, prepare Dumpling Dough as directed on baking mix package, adding parsley flakes and poultry seasoning before mixing in liquid!. Drop dough by spoonfuls onto hot chicken!. Cook uncovered 10 minutes; cover and cook 10 minutes longer or until dumplings are fully cooked!.
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This recipe is tried and true and everyone loves it!. I have used this same recipe forever and everyone always asks for more!. I always double the dumpling recipe and add a dash of nutmeg along with the poultry seasoning and parsley!. You can also add canned/thawed frozen veggies when adding the soup!. To make sure your dumplings come out perfect every time, cook them exactly 10 minutes uncovered and exactly 10 minutes covered!. No peeking during the last ten minutes!
CHICKEN FRICASSEE WITH DUMPLINGS
2 1/2 to 3 lb!. fryer chicken, cut up
1 c!. Bisquick baking mix
2 tsp!. salt
1 tsp!. paprika
1/8 tsp!. pepper
2 tbsp!. shortening
1 tbsp!. butter
1 can (10 1/2 oz!.) condensed cream of chicken soup
1 1/2 c!. milk
Dumpling Dough
1/2 tsp!. parsley flakes
1/4 tsp!. poultry seasoning
Wash chicken pieces and pat dry!. Mix baking mix, salt, paprika and pepper in paper or plastic bag!. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly!. Melt shortening and butter in large skillet; brown chicken on all sides!. Remove chicken!. Drain fat from skillet; stir in soup and milk and add chicken!.
Cover and simmer about 1 hour or until thickest pieces are tender!. Twenty minutes before end of cooking time, prepare Dumpling Dough as directed on baking mix package, adding parsley flakes and poultry seasoning before mixing in liquid!. Drop dough by spoonfuls onto hot chicken!. Cook uncovered 10 minutes; cover and cook 10 minutes longer or until dumplings are fully cooked!.
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Baked Teriyaki Chicken --
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper!. Let simmer, stirring frequently, until sauce thickens and bubbles!.
Preheat oven to 400 degrees F (220 degrees C)!.
Place chicken pieces in a lightly greased 9x13 inch baking dish!. Brush chicken with the sauce!. Turn pieces over, and brush again!.
Bake in the preheated oven for 30 minutes!. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear!. Brush with sauce every 10 minutes during cooking!. Www@FoodAQ@Com
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper!. Let simmer, stirring frequently, until sauce thickens and bubbles!.
Preheat oven to 400 degrees F (220 degrees C)!.
Place chicken pieces in a lightly greased 9x13 inch baking dish!. Brush chicken with the sauce!. Turn pieces over, and brush again!.
Bake in the preheated oven for 30 minutes!. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear!. Brush with sauce every 10 minutes during cooking!. Www@FoodAQ@Com
I just made the best roast chicken for my kids on Sunday, when they came over!.
Rinse the chicken, season generously with salt, pepper and onion powder!. Break up a large celery stick into four or five pieces, and lay in the cavity!.Put a few pieces of margarine or butter under the breast skin and bake, covered, at 375 for 1 hour, remove the cover and continue baking for 15 minutes!. Let sit for at least 15 minutes, on a hot platter, covered, before serving!. These ingredients are non-negotiable, and simple, but it turned out the best of any chicken I ever made, flavorful and juicy, in 35 years of cooking!.Www@FoodAQ@Com
Rinse the chicken, season generously with salt, pepper and onion powder!. Break up a large celery stick into four or five pieces, and lay in the cavity!.Put a few pieces of margarine or butter under the breast skin and bake, covered, at 375 for 1 hour, remove the cover and continue baking for 15 minutes!. Let sit for at least 15 minutes, on a hot platter, covered, before serving!. These ingredients are non-negotiable, and simple, but it turned out the best of any chicken I ever made, flavorful and juicy, in 35 years of cooking!.Www@FoodAQ@Com
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings!. Heat butter in frying pan!. Brown chicken!. Add Asti or wine!. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender!. Remove chicken and keep warm!. Thicken sauce with flour!. Stir in half and half and heat sauce!. Add chicken to sauce to coat!. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli!.
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4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings!. Heat butter in frying pan!. Brown chicken!. Add Asti or wine!. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender!. Remove chicken and keep warm!. Thicken sauce with flour!. Stir in half and half and heat sauce!. Add chicken to sauce to coat!. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli!.
Www@FoodAQ@Com
Amish Fried Chicken
Ingredients
1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
10 pieces of chicken
Directions
1!. Place oil and butter in a shallow cooking pan and place in 375F oven to melt butter, set aside!.
2!. In a large paper sack, combine dry ingredients!.
3!. Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover!.
4!. Place on a plate until all pieces are coated!.
5!. Leave any excess butter and oil in pan!.
6!. Place chicken in the pan skin side down (or its just as good if you remove all the skin first)!.
7!. Bake at 375F for 45 minutes!.
8!. Turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble!.
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Ingredients
1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
10 pieces of chicken
Directions
1!. Place oil and butter in a shallow cooking pan and place in 375F oven to melt butter, set aside!.
2!. In a large paper sack, combine dry ingredients!.
3!. Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover!.
4!. Place on a plate until all pieces are coated!.
5!. Leave any excess butter and oil in pan!.
6!. Place chicken in the pan skin side down (or its just as good if you remove all the skin first)!.
7!. Bake at 375F for 45 minutes!.
8!. Turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble!.
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Chicken Brushetta
1/4 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb!.)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz!. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 1 large tomato, chopped
2 Tbsp!. chopped fresh basil
HEAT dressing in large skillet on medium heat!. Add chicken, peppers and garlic; cover!. Cook 10 min!. or until chicken is cooked through (165oF), turning after 5 min!. Remove chicken from skillet; cover to keep warm!.
ADD canned tomatoes and water to skillet!. Stir in rice; bring to boil!. Reduce heat to low; simmer, uncovered, 10 min!. Meanwhile, combine cheese, chopped tomatoes and basil!.
RETURN chicken to skillet; sprinkle with cheese mixture!. Cover!. Cook 5 min!. or until chicken is heated through and cheese is melted!.
Www@FoodAQ@Com
1/4 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb!.)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz!. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 1 large tomato, chopped
2 Tbsp!. chopped fresh basil
HEAT dressing in large skillet on medium heat!. Add chicken, peppers and garlic; cover!. Cook 10 min!. or until chicken is cooked through (165oF), turning after 5 min!. Remove chicken from skillet; cover to keep warm!.
ADD canned tomatoes and water to skillet!. Stir in rice; bring to boil!. Reduce heat to low; simmer, uncovered, 10 min!. Meanwhile, combine cheese, chopped tomatoes and basil!.
RETURN chicken to skillet; sprinkle with cheese mixture!. Cover!. Cook 5 min!. or until chicken is heated through and cheese is melted!.
Www@FoodAQ@Com
I love Chicken Crunch!. You take skinless boneless chicken breast, rinse them, and dip them in milk!. Then you use captain crunch (the plain kind) as a breading!. You smash the captain crunch into crumbs, bread the chicken then fry or bake and it is so delicious!. It gives off a sweet flavor with the chicken, so delicious you need not add any condiments or anything!.Www@FoodAQ@Com
AGREE WITH BOB
waii up there!.!.!. x
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waii up there!.!.!. x
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Dunno much about that stuff but my friend like's Singaporean chicken chop or something like that!.Www@FoodAQ@Com
http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com
chicken with rice (hispanic style)Www@FoodAQ@Com