In a chicken rut...help me out

[Mama]

This makes a nice chicken in a gravy:

1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1 pound of boneless, skinless chicken (you can use breast or thighs)
1/4 cup butter
1 can of Cream of Celery or Cream of Chicken Soup
2 green onions, sliced
1 cup of sour cream

Mix together the flour along with all of the spices on a plate. Coat the chicken in the mixture.

Heat the butter in a medium skillet over medium-high heat. Brown the chicken on both sides. Remove the chicken and set aside.

In a bowl, whisk together the soup, sour cream. Add the green onions. Pour in the skillet. Bring to a boil. Return the chicken to the skillet. Reduce heat, cover and simmer for 10 to 15 minutes or until the chicken is cooked through.

Simple and Very tasty!

[kjones]

Baked Teriyaki Chicken

Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Directions : Baked Teriyaki Chicken - Allrecipes.com

[vagriller]

Originally Posted by kjones

Baked Teriyaki Chicken

Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Directions : Baked Teriyaki Chicken - Allrecipes.com

This sounds close to what I do sometimes when we want a different chicken recipe. Except I use honey instead of sugar, and I do it in a covered saute pan on the stove. Also I don't really measure the ingredients.

[Chief Longwind Of The North]

If you like hot wings, then you'll love this. It's a creation of mine from last summer that came out wonderful. I call it Smouldering Chicken, as it leaves you with a warm glow in your mouth. I grilled it without any flour coating, but am modifying the recipe and cooking technique right here, right now, just for you. Enjoy.

Oven Fried Smouldering Chicken
Ingredients:
1/3 cup Sriracha brand hot sauce
1 tsp. Tobasco brand hot sauce
1/8 tsp. Mesquite flavor Liquid Smoke
1/2 onion, finely minced

1 cup flour
2 tsp. coarse grind Black Pepper
1/2 tsp. salt
1 tsp. Mustard powder

3 tbs. milk
1 large egg

6 chicken thighs, bone in
Cooking oil

Combine the hot sauces, liquid smoke, and onion. Place into a 1 gallon freezer bag along with the chicken. Shake to coat the chicken evenly and place in the fridge for 2 hours.

Combine the flour, pepper, salt, and mustard powder. When the two hours are up, preheat 2 inches of cookign oil in a heavy pan and preheat the oven to 375' F. Whisk together the egg and milk in a deep bowl. Remove the chicken from the fridge and dredge in the egg wash, then in the flour. Bump the chicken together to remove the extra flour and fry until lightly browned. Place on a foil-lined cookie sheet and place in the oven. Bake for 35 minutes. Remove and serve with suitable sides.

Seeeeeeya; Godoweed of the North

[mcnerd]

I love to pound a chicken breast flat, which tenderizes and makes it an even thickness for even cooking, and then grill it like a steak. Its also a good way to make more servings out of chicken when you need to.