Chicken is not a favorite of mine; although it used to be. My "mother" cooked it too much growing up and for the last 10 years before we stopped talking; would only eat baked chicken. Parents both came here in the 50's from Hungary; there's one dish she used to cook that I ended up finding a recipe for & making it my own. Chicken Paprikash 2 - 2 1/2 pounds meaty chicken pieces (breast, thighs, drumsticks) 1 tablespoon cooking oil. 1 cup chopped onion 3 -4 teaspoons paprika 3/4 cup chicken broth (think it's 1/2 a can) 1/4 cup dry white wine (I omit this step) 1 8-ounce sour cream (I omit this) 2 tablespoons all purpose flour 2 cups noodles or rice *I go one further and add Hungarian banana peppers - or there is a mix at my food store that has small red/yellow/orange peppers *I also double the sauce - use a full can chicken broth & double the Paprika. I use 2 different brands Paprika Cook chicken in hot oil about 15 minutes or till lightly browned. Sprinkle with salt & pepper. Remove chicken & set aside. Add onion & paprika (peppers if using them) to skillet; cook till onion is tender. Add chicken, turning pieces to coat with paprika mixture. Add broth (& wine). Bring to boiling - I don't really boil, I let mine simmer for a while. Cover, simmer 40 minutes or till chicken is tender & no longer pink. This is where I stop & serve mine, using the pan juices on the noodles or rice Take chicken out of pan. Measure 1 1/2 cups pan juices; adding water if necessary. In a bowl stir together sour cream & flour; gradually stir in juices mixture. Pour into skillet. Cook & stir till thickened & bubbly; cook & stir for 1 minute or more. Spoon sauce over chicken

You guys are funny. The chicken was $2.29 a pound which is unfreaking unbelievable for SLBL organic pasture raised chicken breasts and it was a loss leader (I am sure) for a local wholesaler. I used to buy chicken like this and prep it up for a couple of months worth of meals but I admit I haven't done it in years. I picked out my recipes, shopped for the stuff I didn't have on hand and had everything ready to go when I picked up the chicken. I label all the ziplock bags with the recipe name and date, placing the opened ziplocks in any container that will support them. Then I prep the marinade in multiple quantities, usually double, sometimes more, seperate it out into the ziplocks, add the chicken, seal and into the fridge. Then the next recipe and so on. When the second recipe is ready for the fridge the first recipe goes into the freezer. I freeze them flat. The soup and gumbo are in the fridge overnight before going into the bags and then the freezer. I start with the recipes that take the most prep work or need cooking first like the gumbo which has about 15 cups of finely diced veggies (all diced by hand - I don't like how uneven the food processor chops) and finish with the ones that are just measuring liquids. It took about 3 hours to do everything I did then about 3 hours lol to clean the kitchen. Here's the worst of it: Crock Pot Chicken Enchilada Soup Skinnytaste.com Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g Sodium: 572 mg (without salt) Ingredients: • 2 tsp olive oil • 1/2 cup onion, chopped • 3 cloves garlic, minced • 3 cups low sodium fat-free chicken broth • 8 oz can tomato sauce • 1-2 tsp chipotle chili in adobo sauce (or more to taste) • 1/4 cup chopped cilantro (plus more for garnish) • 15 oz can black beans, rinsed and drained • 14.5 oz can petite diced tomatoes • 2 cups frozen corn • 1 tsp cumin • 1/2 tsp dried oregano • 2 8 oz skinless chicken breasts (16 oz total) • 1/4 cup chopped scallions, for topping • 3/4 cup shredded reduced fat cheddar cheese • fat free sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! Maple Dijon Glazed Chicken Ingredients: 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Chicken teriyaki recipe Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes From Catherine McCord's Weelicious Cookbook. ingredients: 1 (8-ounce) can crushed pineapple 3 tablespoons low-sodium soy sauce 2 tablespoon honey or agave nectar 1 teaspoon grated fresh ginger 1 small garlic clove, finely minced 4 boneless, skinless chicken breasts (about 2 pounds) Mix everything together in a ziplock bag. Add the chicken. Freeze Thaw and bake in 350 degree oven till the chicken is done. Peach Ginger Bake 1 1/2 cups brown rice 2 1/2 cups water 1 jar Trader Joes Peach Salsa 1 tsp ginger powder 2 Tbsp ginger nibs or crystallized ginger finely chopped Put rice, water, salsa and ginger powder in ovenproof dish and mix well. Season 8 chicken breasts with salt and pepper and lay chicken breasts on top of rice, sprinkle ginger on chicken and bake at 375 for 45 minutes

Countrygal I've never done chicken marinated in buttermilk, but I have done boneless turkey thighs marinated in yogurt. Yogurt will definately work for chicken too. That's a tried and true Middle Eastern technique for grilling. You can add whatever you like to the marinade. I tend to use either a turkish seasoning mix I have or ras el harnout, which is a Moroccan spice mix, but you could use any old seasoning. It's a good way to go for moist flavorful meat, but you still have to watch the meat carefully and not overcook. Below is a link to a typical recipe in the Middle Eastern style. Here is a link that might be useful: Turkish Marinated Chicken Kebabs

I made this the other night and it was huge hit!!! My daughter who is picky, loved it. Thanks for sharing