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Old 10-30-2007, 12:06 PM   #11
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You can use another cream of chicken or cream of celery.

And I always use apple juice instead of the wine.


In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 10-30-2007, 12:11 PM   #12
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Here ya go Miss GB.........

1 Bone-in chicken breast per person.
2 Cans Cream of Mushroom soup
2 Soup Cans of Buttermilk + some for coating.
S&P (Seasonings)

Remove Skin from chicken. Brine for a couple of hours. (Optional)
Melt 3 or 4 Tablespoons of butter in a 9 X 13 baking dish
Dip each chicken breast in butter milk, then into (whatever makes you happy) seasoned flour! Place each piece of chicken in the baking dish and bake at 350* for 30 Minutes. Turn the chicken, and bake for 10-15 minutes more. Mix 2 cans of Cream of Mushroom soup with two cans of butter milk and pour over chicken. Bake for an addtional 10 minutes. Serve each breast along side fluffy white rice with gravy/sauce over all.

2 cans of Soup & Buttermilk will work for about 4 or 5 servings. Ya don't want to run short of this stuff. Use 3 cans of each if in doubt.

So... easy and simple chicken with a sauce/gravy and a starch side dish!

Note: Do not serve with a few dashes of Louisiana Hot Sauce on the rice and chicken. They will want seconds, and you'll run out of food!


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Old 10-30-2007, 12:12 PM   #13
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This is a simple chicken recipe that my mother's good friend sent me in a recipe exchange a few weeks ago. She said this is one of her crowd pleasers.

Party Chicken

1 jar dried beef
8 boned chicken breast
8 slices bacon
1/2 pint sour cream
1 can cream of celery soup


Preheat oven to 325

1. Using a paper towel dab in some butter and lightly grease a 9x13" baking casserole dish. Just enough so that nothing sticks to the bottom.

2. Line the bottom of the greased casserole dish with the dried beef.

3. Wrap each piece of chicken with a slice of bacon and set on top of the dried beef

4. In a small bowl mix together the sour cream and cream of celery soup
"You can double the sour cream and celery soup if you want more sauce"

5. Pour the sauce over the chicken

6. keep the casserole dish uncovered and put into the oven for 2 hours.

This is great served over wild rice
Go Sooners
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Old 10-30-2007, 01:37 PM   #14
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Originally Posted by MrsGB View Post
Chef June, I am not against using the top of the stove at all. I am open to that.
I worry a lot about the chicken being too dry also.

thank you all again
Okay then, here's my favorite chicken breast recipe, made on top the stove, and the easy-peasy Perfect Roast Chicken. Follow all the steps (numerous but easy) to the best roast chicken you've ever eaten. and No Brine!

Chicken Breasts with Wild Mushrooms

This is one of the most impressive—and easiest—chicken dishes I know. If you can’t find wild mushrooms, try substituting the domestic variety and squeeze a little lemon juice on them as you sauté them. I can’t imagine this dish without the Crème Fraîche, but if you’re on a low cholesterol diet, leave it out. One of my good friends tried it and likes the dish just as well that way!

6 servings

3 whole chicken breasts
3 tablespoons extra virgin olive oil
12 ounces mixed wild mushrooms, sliced (choose chanterelles, cèpes, shiitake, portobello, cremini)
3 large cloves garlic, minced
¾ cup chicken stock
3 teaspoon chopped fresh thyme
1/3 cup crème fraîche (see Basics)
sea salt and freshly ground black pepper to taste

1. Bone, skin and split the chicken breasts (see Basics). Put them between 2 sheets of waxed paper and pound with a cleaver, mallet or the bottom of a heavy saucepan, until each is about 1/8” thick. (Reserve the bones for stock.)
2. Pour the olive oil into a warmed sauté pan set over medium heat. Add mushrooms and sauté. Add garlic and let it soften, but do not brown.
3. Remove the mushrooms and garlic from the sauté pan and set aside.
Raise the heat. When the oil is very hot but NOT smoking, add the chicken breasts and brown quickly on both sides.
4. Return mushrooms and garlic to the pan. Add thyme and chicken stock.
Reduce heat. Cover and simmer for about 8 minutes. Remove lid and raise heat to reduce liquid in pan to about 5 tablespoons Reduce heat and add 1/3 cup crème fraîche. Do not boil. Taste and add salt and pepper to taste. Serve at once on warmed plates.

Perfect Roast Chicken

”If you can roast a chicken, you can serve 'Sunday Dinner' to ANYone ­ even the Queen of England!” That's what my mother told me when I was a little girl, and I still believe it's true. A properly roasted chicken is so easy to prepare, and always SO delicious ­ brown, crispy skin and juicy, succulent meat. And it makes the house smell SO good!
6 to 8 servings, depending upon what you serve with it

1 free-range roasting chicken (5 to 6 pounds)
2 tablespoons extra virgin olive oil
Sea salt & freshly ground pepper to taste
2 whole heads plump fresh garlic, unpeeled, cut in half horizontally
several sprigs of fresh rosemary
several sprigs of fresh thyme
several sprigs of fresh marjoram
several sprigs of fresh lavender greens (if you can find a plant)
1 cup cold water or white wine (to baste the chicken)

1. Heat the oven to 375 degrees F. Start by rinsing the chicken inside and out with cold running water. Drain it well and dry inside and out with paper towels. Make a mixture of about 2 teaspoons freshly ground pepper and 1 tablespoon of coarse sea salt in a small bowl. Place the bowl alongside a shallow 9 x 14-inch roasting pan. Put the olive oil in the pan and distribute evenly. You will also need a 3-foot length of kitchen string.
2. Put the chicken into the pan and turn to coat well with the olive oil. Season it generously, inside and out with salt and pepper. Put about half of the herbs inside the cavity. Truss with string.
3. Place the chicken on its side in the pan. Put the halved garlic heads (cut side up) and the remainder of the herbs into the pan alongside the chicken. Place the pan on a rack in the center of the oven and roast, uncovered, for 20 minutes. Baste the chicken with the water and roast for another 25 minutes. Baste again ­ this time with the juices in the pan— turn the chicken to the other side, and repeat the process. This will take a total of 90 minutes roasting time. By this time the skin should be a deep golden color. Test to see if the juices run clear when you pierce a thigh with the point of a knife.
4. Remove the pan from the oven and transfer the chicken to a platter on which you have placed an overturned salad plate. Place the chicken at an angle against the edge of the plate with its tail in the air. (This retains moisture because the juices flow down through the breast meat.) Cover the chicken loosely with foil. Let it rest for at least 10 minutes or up to 30 minutes. The chicken will continue to cook as it rests. Reserve the roasted garlic to serve with the chicken.
5. To prepare a sauce, remove the herbs from the pan and skim as much fat as possible from the pan juices. Place the roasting pan over medium heat and scrape up any brown bits that cling to the bottom. Cook for 2 to 3 minutes, scraping and stirring until the liquid is almost caramelized. Do not let it burn. Spoon off and discard any excess fat. Add several tablespoons cold water to deglaze (hot water would cloud the sauce), and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes.
6. While the sauce is cooking, carve the chicken and arrange it on a warmed serving platter along with the garlic.
7. Strain the sauce through a fine-mesh sieve and pour into a sauceboat.
Serve immediately with the chicken and the halved heads of garlic.

Wine Tip: Serve a silky, fragrant red wine with this dish, such as a Volnay from Burgundy, or a Pinot Noir from Oregon's Willamette Valley.
Wine is the food that completes the meal.
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Old 10-30-2007, 02:35 PM   #15
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This is the simple version of Roman Chicken. The recipe Giada DeLaurentis uses is WAY too complicated!


1/4 cup extra virgin olive oil
2 ounces pancetta (or bacon), finely chopped
2 cloves garlic, finely chopped
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1/2 cup dry white wine
1 (16-ounce) can diced tomatoes and the juice
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
Salt and pepper

In a 5 or 6 quart saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken and garlic begin to brown. Add the wine and cook 5 minutes. Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.
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Old 10-30-2007, 04:05 PM   #16
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This is one of my favorite cold-weather dinners.

Skillet Herb-Roasted Chicken


1/4 cup all-purpose flour
1/2 tsp. ground dried sage leaves
1/2 tsp. crushed dried thyme leaves
4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs
1 tbsp. butter
1 tbsp. vegetable oil
1 can cream of chicken soup
1/2 cup water
4 cups hot cooked rice

Mix flour, sage and thyme in a shallow bowl. Dredge chicken with flour mixture.

Heat butter and oil in skillet over medium-high heat. Add chicken and brown well on both sides, about 3 minutes per side.

Mix soup and water. Push chicken to one side of the skillet and add the soup/water mixture. Scrape up browned bits in bottom of pan. Place chicken evenly around the pan again and spoon sauce over chicken; simmer for 15 minutes or till chicken is cooked through. Serve sauce over chicken with rice. Serves 4.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 10-30-2007, 11:06 PM   #17
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Soak the chicken breasts for 3 days in buttermilk.
Remove from buttermilk.
Marinate in equal parts pineapple juice, teriyaki sauce, and white wine (if you don't have teriyaki use soy sauce, a bit of sesame oil, and some brown sugar) for 24 hours. Oh, you can toss in a bit of fresh garlic and fresh ginger if you want to.

Brown in skillet then finish in 375 degree oven for about 20 minutes. Just slit one to check for doneness (let rest first for about 5 minutes before checking though - this will allow the juices to soak back into the chicken and not spill out, leaving the chicken dry).

Use pretty much equal parts white vinegar and soy sauce along with a bay leaf, some whole peppercorns, and about 4 smooshed whole cloves of garlic. Just make sure there is enough liquid to almost cover chicken - turn chicken over halfway if need be. Bone in makes the juiciest chicken for this dish. Once done brown chicken in skillet - use sauce over rice or a lo mein-type noodle. Top with chopped spring onions (green part) and a sprinkling of sesame seeds and if you like the taste, which I do, another drizzle of sesame oil.
My son's favorite:

Take chicken pieces and coat with French's mustard - sprinkle with paprika, bake until done.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 10-31-2007, 06:56 AM   #18
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Hi Mrs GB! Imagine meeting you here...

Here is a super-cinchy recipe my kids loved when they were Rachel's age... and they still do...

Brown boneless skinless recipes in a little olive oil. Add one envelope of chicken noodle soup mix and enough water to make a gravy, about 1/2 a cup. Adjust as necessary. Cook until the chicken juices run clear (just press the fattest one with a fork and watch), about 15-20 minutes, depending on how long you let them brown. Or just cut one open and make sure it's not pink.

That's it! There are endless variations of this... sometimes I would throw in some veggies to make a one-dish meal. Sometimes I would season the oil with garlic and/or onions before putting in the chix boobs. Sometimes I would season the chix first. But do NOT add more salt... there is plenty in the soup!

XO to my favorite grand niece and neph!

Aunty M
If it can't be fixed with chocolate... why bother?
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Old 10-31-2007, 08:41 AM   #19
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Easy Chicken and Rice

3 lb. whole frying chicken
1 c. brown rice
2 c. water
1/2 t salt
1 1/2 T. butter
3 T. parsley
1/4 t. pepper

1/2 c. chopped onions, celery, green peppers, nuts, unsweetened pineapple

Place rice, water, salt, butter and parsley in a 4 quart casserole. Stir and bring to a boil. Salt and pepper the chicken. Lay chicken on top of the rice. Lower heat to simmer, cover tightly and cook 45 to 60 minutes, until water is absorbed and chicken is tender. If using the optional, saute veggies and add to rice before serving.

This recipe comes from my absolute favorite cookbook, Whole Foods for the Whole Family. I recently looked online for this book and Amazon.com was asking about $60. The price is about $19. to purchase it directly from the authors, the La Leche League's website.
LLLI | Nutrition

Good luck!
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
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Old 10-31-2007, 08:46 AM   #20
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Quick & Easy Cheesy Chicken & Rice Casserole

1 can cream of mushroom soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups mixed vegetables
1/2 teaspoon onion powder
4 boneless chicken breast halves
1/2 cup reduced fat shredded cheddar cheese

Combine soup, water, rice, vegetables and onion powder in a 12″x8″ shallow baking dish.
Top with chicken. Season with salt and pepper. Cover.
Bake at 375 degrees F for 45 minutes or until cooked. Top with cheese.
4 Servings

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