Delicious Chicken Dish?!
I've been asked to make dinner, and I've been trying to think of a tasty chicken dish!. Preferably not meat and vegetables!. I was thinking a risotto, but we had that the other night!. Please post some tasty meals or recipes!?Www@FoodAQ@Com
Answers:
Chicken Pot PIe
1 quart chicken broth
3 whole skinless, boneless chicken breasts cut in 1-inch cubes
1 cup celery, cubed
1 lb potatoes, peeled and cubed
1 cup carrots, cubed
1 cup frozen (defrosted) peas
1 cup pearl onions, peeled, fresh or frozen
1 cup fresh or frozen mushroom slices
4 TB butter
4 TB flour
1 cup "half and half"
2 TB Worcestershire sauce
1/4 tsp nutmeg
1 tsp salt
1/4 - 1/2 tsp pepper
1 box frozen puff pastry sheets (17!.3 oz)
Large Saucepan, small saucepan, ovenproof dish or casserole!.
THAW puff pastry!.
PREHEAT oven to 400 degrees!.
IN a large saucepan place the broth, celery, potatoes, carrots!.
BRING to a boil!.
REDUCE heat to a simmer, simmer vegetables for 10 minutes!.
ADD cubed chicken, simmer 10 minutes!.
ADD onions peas and mushrooms, simmer another 5 minutes!.
MEANWHILE, melt butter in a small saucepan!.
STIR in flour!.
SIMMER, stirring constantly till creamy, about 3 minutes!.
ADD the half and half, the Worcestershire sauce, nutmeg salt and pepper!.
SIMMER for a few minutes, stirring constantly till mixture is thick enough to coat a spoon!.
PLACE mixture in a 9-inch pie plate or large ovenproof dish!.
LET cool!.
YOU can prepare dish ahead of time to this point!.
IF refrigerated, remove ahead of time to bring to room temperature!.
ROLL out puff pastry on a lightly floured surface till large enough to completely cover mixture + extra to cover edge of plate!.
PLACE pastry over top of dish and firmly press down edges to rim of plate to seal!.
CUT vents near center of pie with a knife or use a fork to make holes!.
Place on middle rack of oven!.
Bake for 35 to 45 minutes till crust is golden and filling is bubbling
---
CREAMY CHICKEN POT PIE
A family favourite!. Satisfies everyone and is indeed tasty and creamy!.
Ingredients
10 tablespoons unsalted butter, sliced
1/2 cup all-purpose flour
3 cups chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons shallots, minced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup fresh peas(or frozen)
1 cup fresh mushrooms, diced
1 1/2 cups idaho potatoes, diced
1 1/2 cups cooked chicken, diced
1 cup heavy cream
1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares
1 egg, beaten with
1 teaspoon water
sea salt & fresh black pepper, to taste
cornstarch, to thicken, if necessary
Directions
1 Preheat an oven to 400oF!.
2 In a large saucepan over medium heat, melt the butter!.
3 Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes!.
4 Slowly add the broth, whisking until smooth, and bring to a boil!.
5 Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken!.
6 Sea salt and pepper (to taste)!.
7 Simmer, covered until the potatoes are tender, 10-15 minutes!.
8 Thicken with cornstarch if necessary!.
9 Remove bay leaf and discard!.
10 Remove from heat and let cool for 5 minutes!.
11 Add heavy cream!.
12 Divide the filling among 4 ovenproof ramekins (1!.5 cup/!.35 lt) and place on a baking sheet!.
13 Brush the puff pastry squares with the egg mixture!.
14 Brush the rims of the bowls with water!.
15 Place 1 pastry square on top of each bowl, pressing lightly on the edges!.
16 Bake until the pastry is puffed and golden brown, about 15-20 minutes!.
17 Remove from oven!.
18 Let rest for 5-10 minutes before serving
================
Chicken Pot Pie
(Makes 2 pies)
1 cup diced potatoes
1 cup chopped onions
1 cup diced celery
1 cup chopped carrots
1/3 cup melted margarine
1/2 cup all purpose flour
2 cups chicken broth
1 cup half &half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
1!. Preheat oven to 400°F!.
2!. Sauté onion, celery, carrots and potatoes in butter for 10 minutes!.
3!. Add flour to sautéed mixture, stirring well!. Cook one minute stirring constantly!.
4!. Combine broth and half and half!. Gradually stir into vegetable mixture!.
5!. Cook over medium heat stirring constantly until thickened and bubbly!.
6!. Stir in salt and pepper; add chicken and stir well!.
7!. Pour into pie shells and top with pie shells!.
8!. Cut slits to allow steam to escape!.
9!. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through!.
*Freeze second pie and adjust cooking time for frozen pie
---------------------
Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts
Saute potato in margarine for 5 minutes in a dutch oven!. Add onion, celery and thawed frozen vegetables!. Saute for another 10 minutes!. Add flour gradually to the sautWww@FoodAQ@Com
1 quart chicken broth
3 whole skinless, boneless chicken breasts cut in 1-inch cubes
1 cup celery, cubed
1 lb potatoes, peeled and cubed
1 cup carrots, cubed
1 cup frozen (defrosted) peas
1 cup pearl onions, peeled, fresh or frozen
1 cup fresh or frozen mushroom slices
4 TB butter
4 TB flour
1 cup "half and half"
2 TB Worcestershire sauce
1/4 tsp nutmeg
1 tsp salt
1/4 - 1/2 tsp pepper
1 box frozen puff pastry sheets (17!.3 oz)
Large Saucepan, small saucepan, ovenproof dish or casserole!.
THAW puff pastry!.
PREHEAT oven to 400 degrees!.
IN a large saucepan place the broth, celery, potatoes, carrots!.
BRING to a boil!.
REDUCE heat to a simmer, simmer vegetables for 10 minutes!.
ADD cubed chicken, simmer 10 minutes!.
ADD onions peas and mushrooms, simmer another 5 minutes!.
MEANWHILE, melt butter in a small saucepan!.
STIR in flour!.
SIMMER, stirring constantly till creamy, about 3 minutes!.
ADD the half and half, the Worcestershire sauce, nutmeg salt and pepper!.
SIMMER for a few minutes, stirring constantly till mixture is thick enough to coat a spoon!.
PLACE mixture in a 9-inch pie plate or large ovenproof dish!.
LET cool!.
YOU can prepare dish ahead of time to this point!.
IF refrigerated, remove ahead of time to bring to room temperature!.
ROLL out puff pastry on a lightly floured surface till large enough to completely cover mixture + extra to cover edge of plate!.
PLACE pastry over top of dish and firmly press down edges to rim of plate to seal!.
CUT vents near center of pie with a knife or use a fork to make holes!.
Place on middle rack of oven!.
Bake for 35 to 45 minutes till crust is golden and filling is bubbling
---
CREAMY CHICKEN POT PIE
A family favourite!. Satisfies everyone and is indeed tasty and creamy!.
Ingredients
10 tablespoons unsalted butter, sliced
1/2 cup all-purpose flour
3 cups chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons shallots, minced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup fresh peas(or frozen)
1 cup fresh mushrooms, diced
1 1/2 cups idaho potatoes, diced
1 1/2 cups cooked chicken, diced
1 cup heavy cream
1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares
1 egg, beaten with
1 teaspoon water
sea salt & fresh black pepper, to taste
cornstarch, to thicken, if necessary
Directions
1 Preheat an oven to 400oF!.
2 In a large saucepan over medium heat, melt the butter!.
3 Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes!.
4 Slowly add the broth, whisking until smooth, and bring to a boil!.
5 Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken!.
6 Sea salt and pepper (to taste)!.
7 Simmer, covered until the potatoes are tender, 10-15 minutes!.
8 Thicken with cornstarch if necessary!.
9 Remove bay leaf and discard!.
10 Remove from heat and let cool for 5 minutes!.
11 Add heavy cream!.
12 Divide the filling among 4 ovenproof ramekins (1!.5 cup/!.35 lt) and place on a baking sheet!.
13 Brush the puff pastry squares with the egg mixture!.
14 Brush the rims of the bowls with water!.
15 Place 1 pastry square on top of each bowl, pressing lightly on the edges!.
16 Bake until the pastry is puffed and golden brown, about 15-20 minutes!.
17 Remove from oven!.
18 Let rest for 5-10 minutes before serving
================
Chicken Pot Pie
(Makes 2 pies)
1 cup diced potatoes
1 cup chopped onions
1 cup diced celery
1 cup chopped carrots
1/3 cup melted margarine
1/2 cup all purpose flour
2 cups chicken broth
1 cup half &half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
1!. Preheat oven to 400°F!.
2!. Sauté onion, celery, carrots and potatoes in butter for 10 minutes!.
3!. Add flour to sautéed mixture, stirring well!. Cook one minute stirring constantly!.
4!. Combine broth and half and half!. Gradually stir into vegetable mixture!.
5!. Cook over medium heat stirring constantly until thickened and bubbly!.
6!. Stir in salt and pepper; add chicken and stir well!.
7!. Pour into pie shells and top with pie shells!.
8!. Cut slits to allow steam to escape!.
9!. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through!.
*Freeze second pie and adjust cooking time for frozen pie
---------------------
Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts
Saute potato in margarine for 5 minutes in a dutch oven!. Add onion, celery and thawed frozen vegetables!. Saute for another 10 minutes!. Add flour gradually to the sautWww@FoodAQ@Com
What ever recipe you use, here's a tip to make the chicken stay moist and tender and really delicious!. Brining! Make a brine by mixing 1/2 cup of salt and 1/4 cup of sugar to 2 quarts of water!. Rinse the chicken off then submerge in the brine solution and leave it there for about an hour or so!.
Then pour off the brine and rinse the chicken again and cook in any recipe you'd like!. You'll be amazed at the complements you get on your chicken!. If you rinse it off it isn't salty either!. Some kind of process occurs where the salt changes the protien of the chicken so that it hold onto it's natural juices and doesn't dry out as easily!. Try it, it really works! ( but don't do it to kosher chicken, it's already brined!.)Www@FoodAQ@Com
Then pour off the brine and rinse the chicken again and cook in any recipe you'd like!. You'll be amazed at the complements you get on your chicken!. If you rinse it off it isn't salty either!. Some kind of process occurs where the salt changes the protien of the chicken so that it hold onto it's natural juices and doesn't dry out as easily!. Try it, it really works! ( but don't do it to kosher chicken, it's already brined!.)Www@FoodAQ@Com
Super simple chicken recipe that has been a hit at my house and for different occasions!. Only uses a very few ingredients also!
Chicken Enchiladas
3-4 chicken breasts baked or simmered in water for 40 minutes, cool slightly then remove skin and bones!. Separate the chicken into bite size pieces!.
1 can cream of chicken soup
1 can of green chili sauce (in the Mexican food section of grocery store)
12 oz shredded cheddar cheese (I prefer sharp, Sargento has an excellent 2% cheddar, basicly a lower fat cheese)
12 - 10 inch tortillas
In medium sauce pan combine the soup and green chili sauce and heat!.
Oil a 11 X 13 baking pan and preheat oven to 350 degrees!. Separate the tortillas, microwave for a few seconds if they stick together!. Place a 1/2 cup of shredded chicken, 2 tablespoons sauce and a sprinking of the cheese on each tortilla!. Roll each tortilla and place seam side down in the baking pan!. Top with remaining sauce and cheese, cover with foil and bake for 35 minutes, remove foil and bake 10 more minutes!. Enjoy!
Good luck with the cooking!Www@FoodAQ@Com
Chicken Enchiladas
3-4 chicken breasts baked or simmered in water for 40 minutes, cool slightly then remove skin and bones!. Separate the chicken into bite size pieces!.
1 can cream of chicken soup
1 can of green chili sauce (in the Mexican food section of grocery store)
12 oz shredded cheddar cheese (I prefer sharp, Sargento has an excellent 2% cheddar, basicly a lower fat cheese)
12 - 10 inch tortillas
In medium sauce pan combine the soup and green chili sauce and heat!.
Oil a 11 X 13 baking pan and preheat oven to 350 degrees!. Separate the tortillas, microwave for a few seconds if they stick together!. Place a 1/2 cup of shredded chicken, 2 tablespoons sauce and a sprinking of the cheese on each tortilla!. Roll each tortilla and place seam side down in the baking pan!. Top with remaining sauce and cheese, cover with foil and bake for 35 minutes, remove foil and bake 10 more minutes!. Enjoy!
Good luck with the cooking!Www@FoodAQ@Com
Don't laugh this is tasty!.!.!.
Slow Cooker Chicken Cordon Bleu
4 chicken breasts , pounded out thin, can use up to 6 total
4 slices ham, up to 6 total
4 slices Swiss cheese, or Mozzarella cheese, up to 6 total
10 ? ounces cream of mushroom soup
? cup milk
Put ham and cheese on chicken!. Roll up and secure with a toothpick!. Place chicken on the slow cooker so it looks like a triangle!. Layer the rest on top!. Mix soup with milk; pour over chicken!. Cover and cook on low for 4 hours or until chicken is no longer pink!. Serve over noodles with sauce it makes!.
Keywords:
Chicken, slow cooker
Www@FoodAQ@Com
Slow Cooker Chicken Cordon Bleu
4 chicken breasts , pounded out thin, can use up to 6 total
4 slices ham, up to 6 total
4 slices Swiss cheese, or Mozzarella cheese, up to 6 total
10 ? ounces cream of mushroom soup
? cup milk
Put ham and cheese on chicken!. Roll up and secure with a toothpick!. Place chicken on the slow cooker so it looks like a triangle!. Layer the rest on top!. Mix soup with milk; pour over chicken!. Cover and cook on low for 4 hours or until chicken is no longer pink!. Serve over noodles with sauce it makes!.
Keywords:
Chicken, slow cooker
Www@FoodAQ@Com
Spanish Chicken with Tomatoes, Peppers, and Olives
INGREDIENTS conv!. chart U!.S!. Metric
1 (3 to 3 1/2 pounds) chicken, cut in 8 pieces
1 medium onion, chopped
1 large green bell pepper, seeded and chopped
1 can(s) (14 1/2 ounces) stewed tomatoes
1/2 teaspoon(s) dried oregano
1/2 cup(s) chopped salad olives, (green olives and pimentos)
DIRECTIONS
Heat a large nonstick skillet over medium-high heat!. Sprinkle chicken with salt and pepper!. Cook over medium heat 10 minutes per side!. Remove and set aside!. Discard all but 1 tablespoon fat!.
Add onion and cook 6 minutes, stirring occasionally!. Stir in green pepper, cook 4 minutes!. Add tomatoes, oregano, and 1/4 cup water and bring to a boil!. Return chicken to skillet, cover, and simmer 10 to 15 minutes, turning after 5 minutes!. Stir in olives and simmer 5 minutes!.Www@FoodAQ@Com
INGREDIENTS conv!. chart U!.S!. Metric
1 (3 to 3 1/2 pounds) chicken, cut in 8 pieces
1 medium onion, chopped
1 large green bell pepper, seeded and chopped
1 can(s) (14 1/2 ounces) stewed tomatoes
1/2 teaspoon(s) dried oregano
1/2 cup(s) chopped salad olives, (green olives and pimentos)
DIRECTIONS
Heat a large nonstick skillet over medium-high heat!. Sprinkle chicken with salt and pepper!. Cook over medium heat 10 minutes per side!. Remove and set aside!. Discard all but 1 tablespoon fat!.
Add onion and cook 6 minutes, stirring occasionally!. Stir in green pepper, cook 4 minutes!. Add tomatoes, oregano, and 1/4 cup water and bring to a boil!. Return chicken to skillet, cover, and simmer 10 to 15 minutes, turning after 5 minutes!. Stir in olives and simmer 5 minutes!.Www@FoodAQ@Com
CREAMY MUSHROOM CHICKEN!. IT IS THE BEST THING YOU WILL EVER HAVE!. YOU CAN FIND THE PACKET INGREDIENTS AT YOUR LOCAL SUPERMARKET ALL YOU NEED IS CHICKEN BREAST, MUSHROOMS, RED CAPSICUM & SOUR CREAM THE REST IS IN A PACKET WITH OTHER DETAILS!.Www@FoodAQ@Com
Pamesean Chicken yummy take an buy chicken breast, without battering fry just a tad, take out cover with tomatoe sau and shredded cheese, salt and pepper!. put in oven on 300* bake about 20 minutes!.!.!.!.its very tasteful and easyWww@FoodAQ@Com
oriental frozen veg, stir fry in sesamie oil add ckn chunks serve over rice and use a ckn ramen soup pkg crush it and use the broth packet stir it into the veg add enough water to steam and absorbs
Www@FoodAQ@Com
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You could make this w/ some pasta
http://www!.chow!.com/recipes/10108Www@FoodAQ@Com
http://www!.chow!.com/recipes/10108Www@FoodAQ@Com