Chicken recipe?

I have 2 chicken breasts. I want to make a nice meal. Any Ideas? I need recipes.Chicken recipe?
Chicken Breasts in Tarragon Cream





6 boneless, skinless chicken breast halves, pounded (between wax paper sheets) to flatten slightly (a skillet is good to use to pound with)


salt and ground black pepper to taste


1 tablespoon lemon juice


录 cup flour


录 cup butter


录 cup olive oil


1 cup sliced mushrooms (combination of white button, crimini, and/or oyster) (can use more than 1 cup)


3 green onions, chopped


录 cup white wine


2 tablespoons fresh tarragon


1 cup heavy whipping cream


red pepper to taste


lemon slices for garnish





The first step in cooking chicken breasts in tarragon cream with this recipe is to sprinkle chicken with salt, pepper, and lemon juice.


The next step in making chicken breasts with tarragon cream with this recipe is to dust the breasts with flour and shake off excess.


Then, in large skillet, heat butter and oil over medium heat.


Add chicken and saut茅 until lightly browned on both sides.


Remove chicken from skillet and keep warm.


Add mushrooms and onions to skillet and saut茅 for a few minutes.


Deglaze pan with wine and cook until reduced by one-half.


Add cream and tarragon; cook until thickened.


Season with salt, pepper and red pepper. Pour sauce over chicken and garnish with lemon slices and there you have a perfect chicken tarragon recipe!





Makes 6 servings





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Stuffed Chicken Breasts





4 skinless, boneless chicken breast halves


black pepper


2 to 3 oz fontina cheese


1/2 cup canned roasted red sweet peppers cut into strips


12 fresh sage leaves


1/4 cup all purpose flour


1 tablespoon olive oil


2 cups dry white wine





Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center of the chicken breasts, pound lightly with black pepper.


Layer cheese, sweet pepper strips, and sage in the center of the chicken breast. Fold in sides, roll into a spiral, and press the edges to seal. Roll in flour.


In a medium non-stick skillet heat the oil over medium heat. Cook chicken about five minutes, turning so you brown all sides. Remove chicken from skillet and drain off any excess fat.


In the same skillet bring wine to boiling, reduce heat. Simmer, uncovered, about 5 minutes or until 1 cup liquid remains. Return chicken breasts to skillet. Cover and simmer for 6-8 minutes.


Transfer chicken breast to a plate, pour remaining liquid over chicken breasts and garnish with fresh sage leaves and serve!





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4 to 6 chicken breasts (skinless and boneless)


2 containers of bread crumbs


1 to 2 large containers low fat sour cream


Salt and pepper to taste


Garlic powder


Onion powder


Olive oil flavored calorie free cooking spray


Oven setting:


Preheated on 350 degrees





Empty the two cartons of low fat sour cream into a bowl that is large enough to dip the chicken breasts into and set aside, then repeat this step with the bread crumbs.


Wash the chicken breasts under cold tap water before laying them on the cutting board or clean dry counter top. Pat dry with napkins or paper towels.


Take the mallet and lightly hit each chicken breast all over. Do not hit the chicken pieces too hard or the mallet will tear the meat up.


Dip each chicken breast into the low fat sour cream, rolling them around until completely coated. Use as much as you need.


Dip each chicken breast into the bread crumbs, once again rolling them around until completely covered and place them on the plate or platter.


Shake garlic and onion powder all over each chicken piece (The garlic and onion powder are optional). You can use onion powder more liberally. Use garlic powder sparingly as too much can be overpowering to many people.


Spray the no calorie cooking spray liberally over the bottom of the non-stick pan. Put the pan in the preheated oven for five minutes. Remove the pan and sit it on top of the stove.


Lay each chicken breast in the heated pan and cover the pan with the lid or foil. Put the pan in center of the oven on the second rack from the bottom. Tenderized chicken breasts should cook within forty-five minutes to one hour. You may have to turn them over one time to ensure they brown on both sides.


Remove the chicken breasts from the pan and put them back onto a clean serving platter or large plate. Serve while hot.





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Herb-crusted chicken breasts





Vegetable oil spray


6 - 4oz boneless, skinless chicken breasts


1 tablespoon lemon juice


1 teaspoon dried rosemary, crushed


1 teaspoon dried oregano, crumbled


1 teaspoon dried sage, crumbled


1/4 teaspoon cracked black pepper





Lightly spray roasting pan or casserole dish with vegetable oil spray. Rinse chicken and pat dry with paper towels. Use a chef's knife to cut away any excess fat.


Combine remaining ingredients including the dried herbs except pepper and rub well on each breast. Sprinkle with pepper. Refrigerate, uncovered, for at least 1 hour. For even more flavor, marinate the chicken overnight.


Preheat oven to 350F.


Cook the chicken, uncovered, for 35 to 40 minutes, or until juices run clear when breasts are pierced with a knife. Add garlic half way through if you like the taste.





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Bourbon Breast Chicken





4 chicken breasts halves


1/4 cup flour


1/2 teaspoon paprika


2 tablespoons butter


2 tablespoons oil


2 tablespoons onion, chopped


2 tablespoons parsley, chopped


1/4 teaspoon dried chervil


1/4 cup bourbon


1 (4 ounce) can mushrooms, undrained


1 (10 ounce) can tomatoes


1/4 teaspoon sugar


Salt and Pepper





Dredge chicken in flour which has been mixed with paprika and a little salt.


Heat butter and oil in a skillet and saute chicken on both sides until lightly browned.


Stir in onion, parsley and chervil and cook a moment, then remove from heat.


Place chicken in crock cooker. Combine remaining


ingredients and pour over chicken. Cover and cook on Low for 6 to 7 hours.Chicken recipe?
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions








1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes


1 small red bell pepper, seeded and cut into thin strips


1 Italian mild green pepper, cubanelle, seeded and thinly sliced


1 medium yellow skinned onion, thinly sliced


4 large cloves garlic, cracked away from skin


1 teaspoon crushed red pepper flakes


1/4 cup tablespoons extra-virgin olive oil, divided


Coarse salt and pepper


2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated


4 (6 to 8-ounce) boneless, skinless chicken breasts


4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped


15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade





Preheat oven to 500 degrees F.


Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.





Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!





While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.





While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.





Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Chicken Do-Piaza





3 lb. roasting chicken cut into bite size size


6 medium onions


- Spices -


4 fresh green chilies, seeded


4 teaspoons chopped garlic


1 1/2 tablespoons finely grated fresh ginger


1 tablespoon ground coriander


1 tablespoon ground cumin


2 teaspoons ground turmeric


1 teaspoon ground cinnamon


1 teaspoon ground cardamom


1/4 teaspoon ground clove's


3 tablespoons ghee


3 tablespoons oil


3 ripe tomatoes, peeled and chopped


1 cup water


3 teaspoons salt


Method:


Thinly slice half the onions and set aside. Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger. Blend to a puree. Mix in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown. Remove onions from pan with slotted spoon. Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges. Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is tender. Add reserved fried onions, cover and simmer 5 minutes longer. Serve with rice or parathas.
hello katie,i would keep it simple,pan sear your breasts skin side down,turn and finish in the oven at 450 degrees.this is the best way to retain most of the juices.


you can place on a nice salad,i find peachs or nectarines work well with fennel,or accompany with your favourite pasta,fett alf?,mini ravioli,s with saute'd mushrooms,broccoli,peas ,suger snap peas and finish with a little goats cheese or feta if you like.


bon appetite!
chicken with sour cream gravy





PREP TIME 10 Min


COOK TIME 50 Min


READY IN 1 Hr





SERVINGS %26amp; SCALING


Original recipe yield: 4 servings


US METRIC





About scaling and conversions


INGREDIENTS


1/2 cup butter


1 (4 pound) whole chicken, cut into pieces


1 pinch salt and pepper to taste


2 (14 ounce) cans chicken broth


2 cups water


2 cubes chicken bouillon


16 ounces sour cream


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DIRECTIONS


Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.


Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.


Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.
Laughing Cow Chicken





Just like Chicken Kiev (cut recipe in half for two and use smaller pan)





4 boneless skinless chicken breasts, pounded thin to 录 inch


鈪?c seasoned bread crumbs


seasoning salt


4 pieces Laughing Cow Cheese


4 pieces lean ham or proscuitto


Cooking spray





Spray a 13x9 baking pan with cooking spray. Preheat oven to 400掳. Season chicken with seasoning salt. Place one piece of cheese and one piece of ham in each chicken breast and roll jellyroll style. Secure chicken toothpicks and coat with bread crumbs. Place seam side down in pan. Sprinkle with a little seasoning salt. Bake for 35-45 minutes or until done.





Serves 4
If they have the skin on, then you could make chicken and noodles.


To make the home made noodles:


Take 2 eggs and add enough flour to make a dough. Roll it out and allow to dry to the touch.


Cut the dough into long strips about 1-2 inches wide.


Stack the strips and cut into individual noodles.


Allow these to dry out. This will take a few hours.


Boil the chicken with the skin on. When cooked through, remove the chicken from the water and add the noodles to the boiling water. Cook until tender.


Pull the meat from the chicken pieces and add to the noodle mixture. Allow to cook and thicken as necessary.


Salt and pepper to taste. (It takes a lot of salt!!)





Add a vegetable and you have a 'comfort food' meal.


Note that you must have the skin on the chicken to add the flavor to the noodles. If you have skinless chicken breasts, don't make this recipe. I ususally cook a whole chicken, but I have made this a few times with just the breast meat.
SJ-SC-CA Incredible Chicken Salad





3 cups chicken breast (cooked and cubed)


1 cup pineapple (diced)


1/2 cup celery (diced)


1/2 cup mayonnaise


1/4 cup raisins


1/4 cup walnuts


1/8 cup dried cranberries


2 Tablespoons sweet onion (minced)


2 Tablespoons apple juice





Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.