Can anybody give me ideas for a recipe for chicken breasts??

This is one of my husbands favorites:





I usually use boneless/skinless but any would probably do





you will need;


package of sliced mushrooms


cup of chicken broth


cream of mushroom soup


green onions





fry the chicken, while those are cooking; saute the mushrooms and set aside. mix the chicken broth and the mushroom soup together (it helps to add a little of the chicken broth at a time to the soup while stiring) cut up the green onions. when the chicken is about done, add all ingredients to the pan and slightly stir. cook about 5 -7 min. done! Enjoy!Can anybody give me ideas for a recipe for chicken breasts??
i got a good one from cooks.com.Can anybody give me ideas for a recipe for chicken breasts??
i like jerk chicken on the grill. mccormicks makes a good dry jerk seasoning that you just add lemon or lime juice and oil to make
Champagne Chicken (I've substituted white wine too)


6 chicken breasts, cut in half


5 tablespoons unsalted butter


4 tablespoons flour


2 teaspoons dried tarragon


1/2 cup Cognac


1/2 cup non-vintage Champagne


1/2 cup heavy cream


salt and fresh ground pepper to taste


Melt butter in Dutch oven.


Sprinkle chicken with salt and pepper. Brown on all sides about 10 minutes. Remove from pan and set aside.


Pour the Cognac into the pan and flame with a match. When flames subside, stir in flour and tarragon. Cook 2 minutes stirring constantly. Gradually whisk in 3 cups of Champagne. Place chicken back into pan, cover and simmer until tender, about 45 minutes.


Remove chicken and stir in the remaining Champagne and heavy cream. Cook over high heat until reduced and slightly thickened.


Pour over chicken and serve.


Serves 4-6.
Quick and Easy Chicken





Easy Chicken in Wine Sauce





Serves 4





Ingredients


4 tablespoons extra-virgin olive oil


1 clove garlic, crushed


3 boneless, skinless chicken breast halves, cut into strips


1/8 teaspoon salt


1/4 teaspoon coarsely ground black pepper


1/2 cup dry white wine


3 medium tomatoes, sliced





Instructions


In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and cook for an additional 2 minutes.





Remove the chicken to a platter. Saut茅 the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.





Nutritional Information:


190 calories


15 total fat (2 g sat)


12 mg cholesterol


5 g carbohydrate


6 g protein


1 g fiber


117 mg sodium
http://www.recipesource.com


I get lots of ideas from them.
Boneless Skinless Chicken breasts


Honey mustard


Can of French fried onions





Put the onions in a baggie and crush them


Coat the chicken breasts in the mustard


Roll the mustard covered chicken in the onions crumbs.





Place the onion crusted chicken in a pyrex dish and bake for 40 minutes at 400.





Good stuff.
6 large boneless skinless chicken breasts par-boiled


salt and pepper to taste


1 Tablespoon crushed cloves


1 teaspoon grated ginger


1 Tablespoon sugar


1 cup Swiss cheese coarsely grated


2 cups Minute Rice


4 cans chicken broth


1 can cream of chicken soup








Preheat oven to 375 degrees


Spray large deep glass casserole dish lightly with Pam


Stir salt, pepper, cloves, ginger and sugar into chicken broth, add chicken and boil for about 10 minutes (add water to broth if needed to completely cover chicken.


Arrange par-boiled chicken breasts in dish. pour rice over chicken breasts. Then pour enough left over broth to completely cover rice and chicken. (you do not want this dish to be dry.) Then stir can of cream of chicken soup until smooth and pour into dish. do not stir. Place in pre-heated oven and bake at 375 for approximately 30 min. Keep close watch for last 10 to 15 minutes as oven temperatures vary. in the last 5 to 10 minutes cover with grated Swiss cheese. Garnish with candied ginger and parsley if desired.





This dish goes great with candied baby carrots.





Hope you enjoy!
cut into 1 - 2 in cubes, make a seasoning mixture of salt, pepper, chines spice powder, garlic powder, a little cornstarch-enough to coat however much chicken you have-put some oil in a wok or deep pan; heat to med. high, thrown chicken in(don't crowd it); remove chicken; add veggies(pea pods, water chestnuts, onion-whatever you like) cook veggies till done, thrown back chicken to gently rehead...add soy sauce or hoisin or both, serve over cooked rice
Chinese Walnut Chicken


Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:


鈥?1 teaspoon cornstarch


鈥?1 Tablespoon water


鈥?1 egg white, beaten


鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes


鈥?3 Tablespoons soy sauce


鈥?1 Tablespoon bourbon


鈥?1/2 teaspoon sugar


鈥?4 Tablespoons oil


鈥?3 whole scallions, cut into 2-inch slivers


鈥?2 slices fresh ginger, minced


鈥?1 medium garlic clove, minced


鈥?3/4 cup coarsely chopped walnuts


鈥?Hot cooked rice


Method:


In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water ';skittles'; across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.


Notes:


One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.
Very delicious. I serve over rice.


http://chicken.allrecipes.com/az/YummyHo鈥?/a>
4 boneless, skinless chicken breasts





1 pkg. stove top





1 can cream of mushroom soup





1/3 cup sour cream (you can use milk if you don't like sour cream)





Mix the stove top according to package directions and set aside. Mix the soup and sour cream/milk and set aside. Spray the bottom of a 13 x 9 inch baking dish and lay the chicken breasts in the pan. Cover the chicken with the stove top and pour the soup over the dressing. Cover and bake for 35 minutes at 375 degrees.
really easy - in large deep skillet put in 4 breasts


add 1 canned coke and 2 cups of ketchup, put


lid on skillet and simmer about 15 minutes, turn


chicken over and cook another 15 min or until


sauce thickens (you can also use chicken parts)


wonderful!
in a skillet w/onions(thin/long sliced), a few peppers, mushrooms or anything similar in your fridge. a bit of butter, salt, pepper, dash of garlic powder, wine or sherry


or


slice into 'tenders', marinate in terriyaki/soy sauce for a bit, skewer(if you'd like), grill and (supermakets have) peanut sauce for dipping - chicken satay


or


stirfry w/your favorite veggies
Fondle them.