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YAWN. Boneless skinless chicken breast. So uninspired. Tell me how to cook it tonight.

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This ingredient always manages to suck away my passion for cooking, but every now and then I buy it because it feels healthy (of course, I usually saute it with butter, lemon and capers so the healthy part is a bit of an illusion anyway.)

Any good suggestions for me to kick it up a notch? (I winced when I typed that but at least I didn't say Yum-o.)

Thank you!

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  1. Marsala? That's my husband's favorite--pounded, breaded, pan fried. Chicken parmegiana? That's my daughter's favorite. Or, pounded, stuffed w/ bacon and cheese, rolled--my son's favorite.

    1 Reply
    1. re: chowser

      Yum, yum and yum. Love them all!!!

      Also love piccata, with lemon butter & capers. How about rolled up with prosciutto, swiss and arugula? Don't have those ingredients handy?

      Marinate it in some white wine vinegar, garlic, thyme & oil. Grill and serve with a fruit salsa on top. Or roll up in toritllas with avocado, sour cream and cheddar or jack cheese. Maybe even with fried onions and peppers, a fajita roll up, one of my go tos.

      1. There was a recipe in Food & Wine a month or so ago that was really good. Have a pint of cherry tom's, salt half and muddle them a little and let them drain out for 15 or so minutes (saute your chicken at the same time); the tom juice is your acid for a dressing. Mix 2 oz of goat cheese, a little olive oil, and the tom juice to make a dressing; mix the dressing with your tom's, throw in some more cheese and that's it.

        1. OK, made this last night.
          I'm w/you, find bcb utterly boring, but DH and I both loved this. Pound breasts to an even thickness, dredge in seasoned bread crumbs (actually, I use a mixture, of half flours, half crumbs). In a saute pan with a thin layer of hot oil (I use cheap olive for this, but any will do, and I throw in a little butter, too), brown the chicken on both sides. It will be crusty. Remove from pan and set aside. Add some sliced onion (for two people, I use half a large onion) to the pan and saute until soft and beginning to brown. Add a little chopped garlic and some fresh thyme if you have it. Saute briefly, then add 2 parts chicken broth or stock and 1 part lemon juice (or dry white wine or vermouth--but I love the lemony kick) (for two, I use 2/3 c and 1/3 c) and boil the liquid for a few minutes. Remove from heat and swirl in cold butter (and a little cream or creme fraiche if you have some, really rounds out the sauce). Return chicken to pan and return pan to fire and heat briefly to warm the chicken.

          For two people, I used probably 1 T. each of butter and creme fraiche--and we didn't eat all the sauce--so, it's still pretty healthy . . . but very tasty.

          6 Replies
          1. re: nomadchowwoman

            I've been making something similar except instead of onion, I brown a bunch of mushrooms (lovely mixed batch from farm market) and maybe some garlic, splash with sherry, then add cream and thyme, reduce, and pour over the chicken which was prepared as you stated above.

            1. re: tcamp

              I'm going to try that. I love mushrooms! But I can rarely find much of anything beyond shitakes here fresh. I keep hoping someone will bring mushrooms to our farmer's market.
              I was also thinking about using a similar method using pork cutlets and substituting sliced fennel for the onion once it gets a little more fall-like here.

            2. re: nomadchowwoman

              I am going to make this tonight! I was just thinking about what to do with the chix breast I have at home. Will it cause a problem if I marinated them in a mojo? I think the fresh thyme may go well with the citrus flavors of the marinade, but I guess we'll see.

              1. re: cookieluvntasha

                I've never tried marinating something I was trying to brown. The only thing I'd worry about is the chicken not browning well if marinated--although the dredge might eliminate that problem. I love the combination of thyme and citrus, any citrus.
                If you marinate, let us know how it turns out.

                1. re: nomadchowwoman

                  Ok, sorry about the late response. I did have the chicken in the marinade before I came to work and so when I read this thread I was a little worried about the outcome of mixing recipes. However, I really had nothing to worry about. I will add, that if I had planned on making this meal in the first place I would not marinate, but the citrus of the marinade complemented the thyme wonderfully! Also, I did dust in flour before browning, so the chicken got a nice light breading and browned to a buttery golden brown and helped thicken the wine sauce. Overall it was a great weekday meal that could be upgraded to a weekend service for 6 if so inclined.

            3. Spicy Oven Fried Chicken
              4 BCB
              1 1/2 cup corn flakes smashed to make crumbss
              3 tsp Chipolte Mrs. Dash
              1 tbs garlic salt
              1/4 tsp cumin

              1/2 cup milk

              Line cookie sheet with foil and Preheat oven to 375.
              Mix together dry ingredients. Dip chicken in milk then in corn flake crumb mixture. Bake for about 30 minutes at 375 until done.

              1 Reply
              1. re: portiajean

                My mom used to make corn flake "fried" chicken in the microwave.