Your Favorite Chicken Dish

[Hokie3]

I always end up eating Chicken a few nights a week and I'm looking for some new ideas. Let's have your favorite chicken recipes! Here's mine!

Chicken Limone

4 boned chicken breasts
Flour for coating
Salt and Pepper
1 tbsp. Oil
3 tbsp. Butter
2 tbsp. Lemon juice
3 tbsp. Chicken stock
3 tbsp. Chopped Parsley
Lemon slices and Parsley to garnish

Trim or pound chicken breasts to ½ inch thickness(or buy thin sliced chicken). Season flour with salt and pepper and use to coat the chicken pieces.

Heat the oil and 2 tbsp. of the butter in large frying pan. Add the chicken and fry gently for 5 to 6 minutes on each side or until tender. Transfer to warm serving dish and keep hot.

Add lemon juice and stock to the pan juices; bring to boil for 1 minute. Add remaining butter and parsley and stir until blended.

Pour over the chicken and garnish with lemon slices

I like to serve this dish with spinach noodles. I think that's what makes it for me.

[XD40FAN]

I've been waiting for the right time to share this receipe, and this seems to be it. Now keep an open mind, ok?


On a dinner plate, make a bed of rice. Top that rice with chicken (or turkey) chunks in gravy. Apply lots of shredded cheese (my favorite is colby-jack). As the cheese melts, spread shredded pineapple and tomato on top of the pile. Makes one very nice (and tall, if you eat like me) dinner!! ;f

I absolutely promise you if you try it, you will like it!

[Thirties]

My favorite chicken dish?

Plain ol' roast chicken, stuffing is good but not necessary.

My trick is to coat bird with olive oil (extra virgin only), squirt lemon juice on it, then sprinkle some Lawry's Season Salt.

Cook in 350º oven, testing unitl thermometer reads 185º (around an hour, but go by the reading). Then remove and let it rest for 10-20 minutes. Carve and eat.

Oh, don't forget to thaw and heat the rue gravy you made from your last roast bird. When dinner is over, you can make another batch of rue gravy from the pan drippings and freeze it for next time. Or you can make the rue gravy while your chicken is resting. But that's when I like to finish the vegetables, set table, pour wine, etc.

I have many other fave chicken recipes such as chicken à la king, and many others. But there's no dinner like a roast chicken dinner in my book.

[DienBienPhu]

fried chicken

[Trumpet]

Originally posted by DienBienPhu
fried chicken

+1.

That, and my (Hungarian) mom's chicken paprikash. Mmmmmmmm



Rich

[Hokie3]

fried chicken

Recipe?

[Str8shootr]

I eat so much chicken sometimes I think I cluck in my sleep.

My favorites:

Chicken Enchilada Casserole
Chicken Marsala (Off Emeril's webpage)
Any grilled chicken on the Weber (usually just Lowry's seas.)
Old Fashion Fried chicken w/milk gravy and mashed taters
Chicken Dijon (way too easy to make)

[RaiderCop]

I prefer to use drumettes about 20 or so, but any chicken pieces work.

In a medium pot, add equal amounts of soy sauce and white vinegar. I use about 2/3 cup of each. Pepper to taste, chopped garlic to taste, (I use about 1 tbs), and couple of bay leaves.

I put all ingredients into the pot, place over med heat, achieve a rapid simmer and put lid on slightly ajar. Stir occasionally for even cooking, color and coverage. Chicken usually cooks in about 20 minutes. (Here is where my process differs from my Asian friends/family way preparing) I continue to cook until liquid reduces into a slightly thick "glaze" consistency. This make the tangy and flavorful baste stick to the chicken.

Sorry I don’t have exact measurements, but I have “stolen” this process from friends and family and have bastardized for my own pleasure.

[Kanos]

CHICKEN NUGGETS FROM MCDONALDS......ok maybe not, my faverite would have to be lightsly fried chicken with a good amount of salt and lemon juice.MMMMMMMM;c


OH wait i just remembered orange chicken from the chinese buffets...now thats my faverite chicken....OMG SO GOOD;f

[bachchoy]

Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water


To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

[rhikdavis]

I break out the Showtime Rotisserie....

I brush bird with Olive oil, I place a few sprigs of Rosemary under the breast skin, and down by the thighs....Also put some crushed red pepper and minced garlic under skin...

Salt and pepper generously and cook for about one and a quarter hour. 15 minutes per pound.

oooo doggies...it don't get no better.


Okay, I'm starvin now...(looks at clock)...1230 AM....figures.....

[VictorLouis]

Indian chicken mahkni, though I couldn't begin to describe it to you.

[SouthernGal]

My favorite is chicken spaghetti. I just didn't think to bring that recipe card with me today. I'll have to go home and find it and post.

[Glockerel]

Another vote for Fried Chicken here.

Pork Lard is the trick!

Coat the chicken in flour seasoned with a ton of black pepper, some salt, some onion powder and some paprika. Shake off the flour, and dip in an egg wash made of 5 beaten eggs and 1/4 cup milk. Coat again in flour and refrigerate to set for an hour.
In a good old cast iron skillet, heat about 1" vegetable oil and pork lard combination. Get the lard (manteca) at any mexican market. They usually make their own. When the oil is about 350f, put in the chicken-don't crowd it- use 2 pans if you need to. Brown for 5 minutes, flip it, and brown for 5 minutes. reduce heat slightly and cover, cook for 5 minutes more. Remove cover, jack heat back up, flip it and cook until golden and crunchy.

yeah baby!!

[kfoley]

Fried chicken.

Trim excess fat from chicken breasts/strips. Coat with flower. Heat skillet with 1/4" vegetable oil. Cook chicken until golden brown. Add salt/pepper to flavor. Make some mashed taters and white gravy for some good eatin'...

[DigiDuckie]

Buffalo wings or buffalo chicken strips. I prefer the strips.

[kool aid]

My own chicken and white wine.

4 cleaned boneless chicken breasts pounded very thin dreach in seasoned flour fried until lightly browned on both sides then set to the side on a paper towels.


Then take about 4 very thin slices of prosciutto deparma and rough chop .Then cook on medium temp in a Large skillet with 2 minced garlic gloves until the fat is rendered out and the garlic is cooked. Add 2 tbs butter ,½ cup fresh chopped parsley ,3 cups white wine ,and italian seasoning.


Rough chop 1 zucchini , 1 yellow squash , small can roasted pepper, can whole peeled tomatoes, fresh mushrooms , 1 onion And can of artichoke hearts. (Add or delete veggie you like!)

Place chicken in bottom of large baking dish. place veggie on top of chicken and pour wine mixture over top. cover and bake at 375 for 45 to 60 minutes.
Serve with your favorite pasta!!

[Michael Dean]

Don't have a name for this one, but everyone really likes it.

1 Boneless chicken breasts (however many you need)
2 Shaved deli smoked ham
3 Provolone cheese slices
4 Your favorite BBQ sauce
5 Seasoning for the chicken (I like to use McCormick's Grill Mates


If necessary flatten the breasts to a more uniform thickness (they don't need to be thin, just somewhat uniform in thickness.

Grill the breasts. When done, place on a cookie sheet or pizza pan.
spoon a measure of BBQ sauce on the top of each breast. Cover each breast with some of the shaved ham. Finally place two slices of provolone cheese to cover each breast.

Place the breasts in a 350 degree preheated oven, until the cheese melts. Serve right away.

Hint: Set out the cheese, ham, and BBQ sauce to warm up to room temperature. That way everything will be hot when the cheese is melted.

ENJOY !!!

[PDogSniper]

Even though I'm allergic to it I love chicken. I can eat it five days a week, and sometimes do. Fried is my favorite but my mom used to make a dish that she called No peek chicken. Chicken mixed into a casserol of wild rice and onion soup mix and cooked in a Dutch Oven. Good stuff Maynard...;e