Can I still 'pound' chicken breasts on granite?
shoregirl_veggie
14 years ago
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59 Dodge
14 years agoweissman
14 years agoRelated Discussions
Chicken breasts and cordon blu
Comments (5)Very easy to do.. I just got a few more whole chicken breasts today. $.77 a pound for full skin and bone breats. Deboned them and now I'm simmering the bones and skin to make a nice seasoned broth. Some will be used as a marinade for the cut up breasts. I will be making some chicken and broccoli Fettucini Alfredo with a nice cheese sauce....See MoreHow to prepare chicken breasts for crispy chicken sandwiches?
Comments (5)For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick. I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese. Beat an egg in a flat dish with 1 T milk or water... Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes. Sometimes I skip the chilis and add a teaspoon of grated lemon peel. The crisp will be gone when you serve them leftover...but they are still good. Linda C...See MoreI need a simple chicken breast recipe
Comments (48)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...See MoreHelp Too Many Chicken Breasts
Comments (7)I make this and freeze all the time without the biscuits: I've also made it with boneless breast, just bake for about 20 minutes and check that they are cooked through! Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done....See Moreflseadog
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