Help! I need your favorite chicken recipe (pepper, mushroom, dressing)

[NCN]

Get a large chicken fry pan with a lid.
Start with about 6 tablespoons of butter or margarine
Place chicken side by side covering bottom of the pan with the breasts or one breast per person--Pan does not have to be full, but it should not be double layered. Use pepper generously after each addition or pepper to taste. The pepper is the flavor secret for this recipe. No salt addition is needed because there is enough salt in the canned peas.
Fry chicken for a few minutes on each side (6 to 10 minutes on each side)
Add 3 green onions (chopped) or 1 or 2 large sliced onions and continue cooking with top on.
Add 1 can of small and tender green giant peas with liquid and continue cooking with the top on
add baby carrots and potatoes cut into pieces and continue cooking with the top on
Add a sliced yellow squash and continue cooking until the chicken pulls apart easily
Before each vegetable addition move breasts around and stir bottom of pan to make sure food does not stick.
This turns into a really chunky chicken soup type food. I have used large carrots whole and left the potatoes whole. It is absolutely delicious.

My husband eats the chicken and I eat the vegetables. He eats some vegetables too, but with all those good vegetables there, who needs meat?

I use a large square electric fry pan and I think I put the temperature at about 350 degrees.

[NCN]

Simple recipe: Chicken breasts in oven proof glass dish. Add one can of pineapple chunks with liquid and cook together in a 400 degree oven until done. Separate chicken breasts and pineapple chunks without liquid and serve in two dishes or serve together in one dish. You don't want the liquid from cooking at the table though.

[elston]

I congratulate you on being willing to cook the chicken for your non veggie family.

You dont need to do much to it and I am sure they will like it.

The biggest thng is not to let it dry out...avoid high heat....chicken breast meat has almost no fat (I prefer the thighs...dark meat and moister)....

but if you just cut the breast in half and flour and then slowly saute in some butter and olive oil and perhaps cut up an onion and cook it with it....mushrooms are nice.....celery....peppers....just about anything.....when it is looking a bit browned cover and put on very low.....if you think it may be dry....add a little wine or broth....serve with rice or noodles......I bet they will love it and love you for cooking it for them.

[poconoproud]

I like baked chicken. I buy breasts (3 large for family of 5) with the skin on, cover the skins with butter, add salt, pepper, poultry seasoning, garlic powder, onion powder, celery seed and a little paprika.
Bake them on 375 till the thermometer says it's done.

All of these recipes sound yummy, everyone!

[Capt. Cave Man]

I didn't read all the posts, too lazy & time, but all I say is BRINE!

1 C. kosher salt
1 C. sugar
1 gal water
(this is for a whole bird, may want to google for parts)

I usually smoke them.....well, I always smoke them. I'm a firm believer in a brine for poultry, though.

BTW, brine for 4-6hrs, thats what I do. I also add some seasonings, ie blk pepper, garlic pwdr, onion pwdr, and what ever else is close to me.

Good luck.

[stone-ground]

Rub with olive oil and sea salt and bake on high until done or grill on bbq. Fresh rosemary is a nice addition also.

If they're boneless, should only take about 20 minutes in approx a 400' oven.

How's that for easy?

[Kele]

My Auntie Juell's Drunk Chicken

4 back of chicken breasts, boneless or bone in.
Cream of Mushroom Soup (recipe follows)
1 beaten egg
2 cups bread crumbs (fresh are best)
1/2 tsp salt
1 tsp pepper
1/4 tsp nutmeg
quality sherry (not cooking sherry)
olive oil

Mix together bread crumbs with seasonings. Dip washed and dried chicken breasts in beaten egg and then into bread crumb mixture. Add olive oil to cover the bottom of a skillet. Heat oil and add chicken breasts. Brown on both sides, remove and set aside.

Cream of Mushroom Soup

1 package white mushrooms
1 package baby bellas (baby portabello mushrooms)
3 cloves of garlic minced
1 half sweet onion minced
1 tsp of fresh rosemary
olive oil
unbleached flour
salt and pepper
2 cups non fat half and half

Slice mushrooms, stems included. Saute over medium heat with garlic, rosemary, and onion in olive oil until mushrooms are soft and onions are translucent. Do not allow garlic to burn.

Add two to three tablespoons of flour to mushroom mixture and saute of medium high heat until mixture forms a rue. Cook rue for one minute to rid mixture of flour taste. Slowly add half and half, stirring constantly to avoid lumps. Simmer gently for five minutes, adding salt and pepper to taste. You want the soup to be rather thick, so don't add more liquid.

Set aside.

Lay chicken breasts in a casserole dish. Whisk together soup and sherry, aiming for a mixture that is about 2/3 soup and 1/3 sherry. Cover chicken breast with soup mixture, cover and cook for about 35 minutes or until chicken is cooked thoroughly. Serve with a nice rice pilaf and salad.

[BlueWillowPlate]

Elston gives good advice.
This is my favorite chicken recipe, but it is for a cut up chicken, not just breasts. Don't leave out the prunes, they really make the dish tasty.

Chicken Marbella

2 chickens, 2 1/2 lbs each, quartered
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped
Method

1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

2 Preheat oven to 350°F.

3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.

[southdown]

Really easy slow-cooked Lemon Garlic Chicken - the lemon and the whole garlic cloves cook down to a sweet goo.

BTW I use breasts and/or thighs instead of whole chicken (as recipe uses).

It's both comforting and summery at the same time. Goes well with a green salad and crusty bread.

Nigella.com

[movingtohouston]

Cornflake ranch chicken

3/4 cup crushed cornflakes
1/4 parmesean cheese
1 packet hidden valley dry ranch mix
chicken breasts
melted butter

Melt butter. Mix ranch, cheese and cornflake crumbs in bowl. dip chicken in butter, then in crumbs.

Bake 350 for about 45 minutes until done.