Joe: I'd like to make Provencal Chicken but w/boneless breasts to serve buffet style. What do you

Hmmm, I've never done it with boneless breasts, but I don't want to discourage you from trying my

favorite, and I'm sure it would be easy to serve and eat with boneless chicken.

First, I'd recommend making some homemade chicken stock. The canned stuff won't make such a good sauce without bone-in chicken pieces adding their share. Second, if possible, use breasts with the skin still on to keep them moist, and be very vigilant while braising them so they don't boil. You just want to poach them. Maybe even use a lower oven temperature.

I once had a request for all-white meat for this recipe. I talked them out of boneless breasts and instead bought a number of those tiny Kosher chickens at Trader Joe's. I cut them up leaving the wings attached to the breasts and they made small elegant servings. (I cooked the dark meat too and saved it for later). But that's a lot of work and small chickens are hard to find.

Good luck!

 
Oh, boy, I was hoping to make it easier! I'll give it a run thru this weekend. Any other ideas for

a boneless chicken dish for a party group that is easy to re-heat and eat? Party is on a Tuesday night and involves office people right after work! (sounded like a good idea at the time) Problem is, someone wants to make her famous broccoli slaw noodle recipe and I am trying to keep the flavors from competing, if you know what I mean.

 
LOL, I do have a way of complicating things, don't I? Here's an easy one: Chicken Saltimboca

I like to make it with pork too; its easy and delicious and I'm sure it could be made ready for the oven the night before.

Or, if you're not averse to dark meat, make the Provencal Chicken with thighs only. They're easy to eat with the bone in, and if they're boneless, you won't risk rubber chicken as much as with breasts.

 
I was just about to suggest using thighs, Joe- and how about one more easy solution

How about if Diane used canned chicken broth but simmers it with onion, carrot, celery, bay leaf for a while before making the Provencal Chicken recipe? For a crowd I would do that. It will still end up far better than just the canned broth on its own.

Julia might even do it in the right circumstances- LOL

 
NFRC: Hey girl...I was just thinking about you today!

I'm listening to Lisa Scottoline's "Dirty Blonde" on my long commute into work...about a judge in Philadelphia. And I thought: "Gee, I wonder how Sandy's doing? Haven't heard from her in ages."

And here you are!

 
No, Cathy, NO! Julia was FORCED by the publishers to include those notes on canned broth.

LOL, your suggestion is a good one. I've been known to use box-o-stock myself. In addition to the flavorings you mentioned, I would include any chicken bits and trimmings that might have come with the chicken pieces.

 
You win, Cathy. Dianne, if you use canned broth, regular old Swanson's, IMO, is the best.

 
You two are funny-reminds me of Kevin Kline in IN AND OUT, insisting Barbra Streisand HAD to make

Funny Lady- "She was under contract!!" One of my favorite lines in a favorite movie. Anyway, I happen to have some of Emeril's chicken stock AND swanson's broth in my pantry. Will go w/the Swanson's if you have an aversion to Emeril's stuff.

 
I've never tried Emeril's. It'll be fine. I hope you consider the thighs idea. Breasts can be so

tricky to keep tender.

I loved that movie! When Joan Cusack screamed to the wedding party "Do you know how many times I've watched FUNNY LADY!!!!!" I thought I would die.

 
"Was there, oh, ANY OTHER TIME YOU COULD HAVE TOLD ME THIS. I'm wearing a wedding dress that YOU

PICKED OUT!" She was so darn funny. I will try the stock and see what happens. I will let you know. Thanks for everything.

 
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