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~patches~
 
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kilikini wrote:

> "~patches~" > wrote in message
> ...
>
>>Ken Knecht wrote:
>>
>>>I have too many skinless chicken breasts in the freezer. Any suggestions
>>>for recipes - for one person, simple, usually on-hand ingredients

>
> please.
>
>>>No, I've not looked on the net, I've tried too many using recipes I

>
> found
>
>>>there that I hated. I prefer recipes others have made and liked. Of
>>>course, that doesn't always work either; tastes vary. Maybe a casserole?
>>>I don't mind re-heatable leftovers.
>>>
>>>TIA

>>
>>Most of the dishes I make with skinless chicken breasts involve
>>pre-cooking by either pan frying until golden brown or grilling. Thin
>>sliced is nice used in wraps and thicker sliced on top of Caesar salad.
>> Quite often I will make them quite similar to how Peter mentioned
>>except I don't flatten them and I add sauteed mushrooms to the gravy. A
>>quick tip if you want to enjoy a wrap or salad but don't feel like
>>cooking - prepare 2 or three of the chicen breasts as desired, cool,
>>then freeze in a ziploc bag. Use as needed.
>>
>>We like the chicken breast done in a mushroom sauce and served with rice
>>or broad egg noodles. I just lightly brown the chicken breasts and
>>deglaze the pan. Then I saute mushrooms and return the chicken breasts
>>to the pan. I pour a can of mushroom soup mixed with 1/2 can of milk
>>over the chicken and mushrooms. This is then simmered until the sauce
>>is thick.

>
>
> If you add some sherry to the sauce it gives it a much richer flavor. My
> family has been making it that way for years; we call it Chicken Noel, but I
> have no idea why.
>
> kili
>
>

It is good that way isn't it! I use a dry sherry and save the cream
sherry for drinking A little white wine instead of sherry is good in
the sauce too.