ISO: ISO super easy chicken breast ideas

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skyastara

Well-known member
I am so tired that I feel drugged (I'm laying down typing this on a laptop lol) but I have to make dinner, and the consensus is chicken breasts. These are frozen IQF flattened breasts, pretty good sized, whole (so they're heart shaped- I hope I'm making sense). I do not have my usual array of spices, in fact I don't know that I have any available beyond salt, pepper, a seasoned salt called Spike... plus onions, garlic, green onions, soy sauce, sweet yellow miso...

I figure that I'll cook the fresh yellow wax beans that I bought at the farmer's market, that's easy. Rice was requested but feels like too much hassle. Yes, rice. lol

 
You need a little help! Whoever decided on chicken breasts can cut them into strips

for you. Whoever requested rice can make some rice. Now all you have to do is saute some onions and garlic, season the chicken strips with pepper and saute with the onions, adding a little soy sauce. (Any Dijon mustard in the house?) Garnish with chopped green onions and maybe stir in some miso.

Then lay back down on the couch and eat your dinner like a Roman empress, letting everyone else worry about the cleanup.

 
Worcestershire chicken breast recipe

This is so simple and smells and tastes
great. I know this one will go into my
special file. My husband must have told me at
least 8 times how much he liked it. It's from
Gourmet 4/95.
2 whole boneless chicken breasts with skin
(about 3/4 lb total) (I did it without skin.)
2 t olive oil
1 garlic clove,minced
2 T Worcestershire sauce
1 T balsamic vinegar
1/2 cup low-salt chicken broth
1 1/2 t finely chopped oregano, or 1/2 t
dried,crumbled
1/4 t fresh lemon juice
Pat chicken dry and place between 2 sheets of
plastic wrap. With a meat pounder flatten
chicken lightly to about 1/2 in thickness and
season with salt and pepper.
In large non-stick skillet heat oil over
moderate heat and cook chicken skin sides
down, 6 minutes on each side.Add remaining
ingredients except lemon juice, and simmer
until chicken is cooked through,about 4
minutes. Transfer chicken with tongs to a
platter and simmer sauce until reduced to
about 1/4 cup. Add lemon juice and salt and
pepper to taste. Pour sauce over chicken.
Serves 2.

 
Thank you Joe

I'm going to print this out as evidence lol

Yes, I have 4 or 5 types of mustard, I should have mentioned that. I have all the normal things except for all of my spices (still unpacking ugh- and the spices are packed. By the time I get to them I'll have to just buy all new ones).

 
Only in theory, lol. Besides, I'm not offering to DO anything--just delegating the delegating.

 
Sky, didn't realize you were moving. Print it out for future reference, and order a pizza!

 
Here's what I did

First, I printed out all of the wonderful ideas. I have a giant bag of these chicken breasts courtesy of my partner's brother (the one that cooks at the country club). I always buy whole chickens and break them down myself so this is rather foreign territory; cooking flattened chicken breasts is not in my usual repertoire.

Then, I printed out Joe's original post and it worked- in fact my partner who CAN NOT cook, cooked it all and it was wonderful.

Thank you. That definitely would not have happened otherwise.

 
Thank you Sylvia, I'm so happy to get these recipes. My mom just got out of the hospital

and since she is diabetic, I'm trying to find recipes for us that she would be able to eat too. Some of these sound very good. Thank you.

 
Hi Joe, potatoes, either mashed, hash browns or the lipton onion

roasted ones. If I'm doing mashed, I double the sauce and let some of it sneak over to the potatoes!

 
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