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Oct 26, 2006 06:46 PM

Chicken Inspriation?

I have 3 boring boneless, skinless chicken breasts that I need to cook tonight. When I bought them I was thinking about chicken parm but now that does not appeal. Any favorites out there for these things. I rarely buy them because they are so uninteresting and flavorless.

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  1. I usually make a simple chicken Piccatta whenever I have them laying around for a last minute weeknight meal..

    1 Reply
    1. re: King of Northern Blvd

      Piccatta is my favorite use for boneless skinless breasts. This recipe is a good starting point, though I typically would also add about 1/4 cup of white wine and a few very thinly sliced lemons to the sauce, and only a bare sprinkle of parley (or even none at all).

    2. Use the Jacques Pepin method for supremes of chicken with herbes de provence -- always a real hit.

      Basically, pound out the breasts a bit (you're not going for scallopini here, just a little flatter than in the package) and liberally season both sides with salt, pepper and HdP. Heat a couple tablespoons of butter in a large non-stick skillet and when the foam subsides, cook the chicken breasts for 3 mins per side. Cover the pan and remove from the heat. Let sit for 10 - 12 mins. Remove chicken and deglaze the pan with the juice of one lime. Pour over chicken.

      This is the best method ever for boring old chicken breasts, and they always come out perfectly cooked, moist and juicy.

      2 Replies
      1. re: yumyum

        I tried it just as you said, and it was great! Jacques Pepin c'est l'homme! Thanks! (I love the whole idea of taking food off the heat and letting it finish. Works great.)

        1. re: yumyum

          Yeah, this sounds great. I love Herbs de Provence. I'll try it this weekend. You can slice the breasts and serve over a bed of greens as well. The blend is quite versatile.

          Try it with beer can chicken, roast pork or chicken...really delicious!

          Oh yeah, Chicken & cheese enchilad's with as splash of chipotle sauce.

        2. I like to use chicken breasts in various braised/simmered dishes..

          I like to sauté them in a pan with a little olive oil and then garlic and a bit of diced or dried onion.

          Reduce the heat to low and add enough red wine to cover and tomato paste, capers(if you like them), sliced crimini(?) mushrooms, and herbs (rosemary,parsley thyme and oregano), salt and pepper to taste.

          Cover with a lid and let simmer for 45 minutes.

          Serve with oven roasted potatoes or a linguine pasta, salad and bread.

          1. Chicken corn chili spices them up some.


            Or, I'll pound them flat, bread them and pan fry them. There are so many options with that--marsala, lemon caper, etc. Funny, I was just thinking the same thing about making something different w/ skinless, boneless chicken breasts. They're just not that tasty.

            1. I recently posted this recipe for Greek-Style Chicken breasts in case you'd like it: