[flashgal24]

That's right, chicken recipes!!! I know, it has NOTHING to do with infetility.... but I'm a grouch today, so I need something good to cook tonight for DH. b/c if I don't make dinner and I'm grouchy, I'm sure it'll be an awful night. something that I can make in under an hour. cooking is relazing, but I hate everything I usually make. Thanks ladies.

BTW, I hate this stupid 2WW!

[InspiredbyHannah]

Look up Rachael Rays "Cashew! God bless you. Pork Stir Fry"...Its the best and its a 30 min meal!
ps. I always sub chicken in for pork. It's awesome!

[kblythe]

I like making chicken piccata, which is easy and fast.

couple of chicken breasts
juice of one lemon
white winein approximately same amount as lemon juice ... I like pinot grigio
2 T butter
2 T olive oil
capers
1 egg
flour
breadcrumbs

Pound the chicken breasts flat
dredge in flour, then egg, then breadcrumbs (you can also just dredge in flour, which is the traditional recipe)
melt butter and olive oil in pan.
pan fry chicken (depending on how thin you've pounded it, cooking time will vary. you can also just lightly brown it and finish the chicken in a 350 oven)
de-glaze the pan with white wine and lemon juice and throw in the capers

I usually serve this with jasmine rice, but it's also good with noodles.

k.

[ecb2030]

I have an amazing chicken recipe that my MIL gave me and it is always a hit! It is comfort food too which we all need when going through IF. It is called creamy backed chicken breast and it's super simple.

4 whole chicken breasts (or 8 boneless breast pieces) split, skinned & boned 8 (4 x 4 inch) slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes. Yield: 8 servings.

You can serve it with french rice. They go really well together and cook in the oven at the same temp for the same amount of time. A veggie and a bread and your done!

FRENCH RICE:

1 (10 1/2 oz.) can onion soup, undiluted
1/2 c. butter, melted
1 (4 1/2 oz.) jar sliced mushrooms
1 (8 oz.) can sliced water chestnuts
1 c. uncooked reg. rice

[nelly1]

Melissa D'Arabian's 4-step chicken is really REALLY good and super simple!

Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken Recipe : Melissa d'Arabian : Food Network

[Aimers1]

Super easy...pesto chicken!

1 jar pesto, chicken breasts (it doesn't matter how many.

put 1/2 pesto on bottom of glass baking dish, put chicken on top. spoon more pesto over chicken. bake covered for about 40-50 minutes on 350, or until chicken is done. cut up chicken and serve with pesto over pasta...yum yum! easy and the chicken is alwyas soooo juicy!

[bistro]

Three words - BEER CAN CHICKEN!!!!!

Take a whole chicken and a can of beer and whatever spices you like. Drink half the beer, rub the spices all over the chicken and put some in the beer, stick the can of beer up the chicken's butt and cook away! You can do it in the oven or on the BBQ.


YUM.

Chicken cutlets are also a good comfort food. Take thin sliced breasts, dip in egg, then in a mixture of redi-flavored bread crumbs and grated romano or parmesan cheese, then fry them in your favorite oil. Delish.

[bunniswife]

Lemon Broccoli Chicken

1 lb boneless, skinless chicken sauteed in 1 tbsp olive oil
1 can Campbells cream of broccoli soup
1/4 cup lemon juice
1/2 tsp pepper
1 cup broccoli flowerets chopped small
lemon slices for garnish

Sautee chicken until no longer pink. In a separate bowl, mix soup, lemon juice and pepper and pour over chicken in a skillet. Add broccoli pieces and cook twenty minutes. Soup should be boiling and broccoli tender. Serve over rice. Yummy good!

[bistro]

flashgal- what did you end up making??

[Lorrie62]

Flashgal - Great distraction from the the 2ww and ladies thanks for all the great recipes!

[SlyFoxy]

First off sorry not being around just busy n resting..

Old Fashioned Chicken Soup
1 onion, chopped
3 carrots, sliced
2 stalks celery, sliced
6 cups water
1 chicken, quartered
1/4 cup chopped parsley fresh or dry
2 tablespoons olive oil "Optional"
1 cup small egg noodles
Salt
Pepper
Heat oil in large heavy pot.
Cook onion and celery until translucent.
Season chicken pieces liberally with salt and pepper.
Place chicken skin side down in pot and brown,
about 5 minutes. Add carrots and cover with water.
Bring to a simmer and cook for 1 hour.
Remove chicken from soup and let cool.
Remove meat from bones and shred, discard skin.
Return meat to pot and stir in parsley and noodles.
Cook for another 20 minutes.

Homemade Chicken Fettuccine
8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken
breast halves - cut into chunks
8 ounces mushrooms, sliced 1 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil.
Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through.
Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly.
Add parmesan cheese when at desired consistency.
Serve over noodles

Philly-Style Provolone Chicken
1 Pound Chicken tenders (or cubed chicken breast)
1 Clove Garlic minced
2 Tablespoons Butter or margarine
2 Tablespoons Parsley dried
1 Medium Green Pepper cut into thin strips
1 Package RICE-A-RONI 6.9 -ounce package RICE-A-RONI Chicken Flavor
8 Ounces Mushrooms fresh sliced
8 Ounces Provolone sliced
Saute rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.
Slowly add 2 cups water and Special Seasonings. Bring to a boil on high heat. Sprinkle chicken tenders with parsley and garlic. Place chicken on rice. Cover; reduce heat to low. Simmer 10 minutes
Stir in peppers, mushrooms and one-third cheese strips. Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Top with remaining Provolone cheese. Cover; let stand 3 minutes to melt cheese.