~patches~ wrote:

> 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.

Supremes a l'Proust, chicken breasts sauted in butter with champagne
grapes and white wine?
---
JL