Grandma's Chicken Chardon

Ingredients
8 skinless, boneless chicken breast

halves

1/2 cup grated Parmesan cheese

1 pound sliced fresh mushrooms

1 egg
1/4 cup butter, melted
salt and pepper to taste
1 tablespoon fresh lemon juice
2 teaspoons garlic powder, divided
1 teaspoon chopped fresh parsley
1 cup bread crumbs

Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish,
mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom
of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the

bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture.
Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run
clear.

Pan-Roasted Chicken Breasts

Ingredients

4 boneless chicken breast halves with

skin

salt and freshly ground black

1/4 cup apple cider vinegar

4 tablespoons cold butter, cut into

pepper to taste

small pieces

1 tablespoon chopped fresh herbs

1 tablespoon chicken broth (or

(thyme, parsley, rosemary) (optional)

2 tablespoons olive oil

water), if needed to thin sauce

Directions

1. Season chicken on both sides with salt and pepper.

2. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place
chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts
until the skin side sears, 5 or 6 minutes. Turn chicken.
3. Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and
butter to pan with chicken. Shake pan gently until butter melts and internal temperature of
chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or
water if sauce needs to be thinned.

One
Dish

Bourbon Chicken

Ingredients

1 tablespoon butter

2 tablespoons olive oil

1 clove garlic, minced

1 onion, chopped

4 skinless, boneless chicken

breasts

2 tablespoons chicken stock

2 tablespoons bourbon

Directions

1. In a large skillet, melt butter or margarine and add olive oil. Saute garlic and onion until
translucent. Remove garlic and onion from skillet with a slotted spoon.
2. Add chicken breast halves to skillet and brown on both sides. Return garlic and onion to
skillet. Add broth and bourbon and stir all together. Cover and let simmer over very low heat
for 20 to 25 minutes, or until chicken is tender and done (chicken juices run clear).

Chef John's Chicken Marsala

Ingredients

2 skin-on, boneless

chicken breast halves

1 teaspoon salt and ground black

pepper to taste

1 tablespoon all-purpose flour

1 cup Marsala wine

2 cups chicken stock

2 tablespoons chopped fresh

3 tablespoons butter, divided

2 tablespoons olive oil

5 white mushrooms, sliced

parsley

1 shallot, minced

1 teaspoon cold butter

Directions

1. Season chicken breasts all over with

salt and pepper.
2. Melt 1 1/2 tablespoons butter and
olive oil in a skillet over medium heat.
Cook chicken breasts, skin-side down,
in hot butter and oil until browned,
about 5 minutes. Flip and cook until
breasts are almost cooked through,
about 5 minutes more. Transfer
chicken breasts to a plate.

3. Melt 1 1/2 tablespoons butter in the

same skillet over medium-high heat.
Saute mushrooms with a pinch of salt
and a pinch of pepper in hot butter
until mushrooms are golden, 5 to 7
minutes. Add minced shallot; cook and
stir until softened, 2 to 3 minutes.
Sprinkle flour over the top and cook
and stir until the bitterness of the flour
cooks off, 3 to 4 minutes.

4. Pour wine into skillet and bring to a

boil; cook and stir until wine reduces
and sauce thickens, 3 to 4 minutes.
Add chicken stock; bring to a simmer
and cook until slightly reduced, 3 to 5
minutes more.
5. Return chicken breasts to the skillet,
reduce heat to low, and cook chicken,
turning once, until no longer pink in
the center and the juices run clear,
about 10 minutes. An instant-read
thermometer inserted into the center

should read at least 165 degrees F

(74 degrees C). Remove from heat.
6. Move chicken to one side of the skillet
and tilt the skillet so that the sauce
pools at the bottom. Stir parsley and 1
teaspoon cold butter into the sauce,
stirring constantly, until sauce is shiny
and butter is completely melted.
Transfer chicken breasts to plates and
spoon mushrooms and sauce over the
top.

7.

8. Quick and Easy Mexican Chicken

9. Ingredients

4 skinless, boneless chicken breasts

cooking spray

1 clove garlic, minced

1 pinch salt

1 pinch ground black pepper

1 pinch ground cumin

1 cup salsa

1 cup shredded Cheddar cheese

10.

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to
taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15
minutes.
3. Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and
bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

11.

12. Dijon-Tarragon Cream Chicken

13.

Ingredients

1 tablespoon butter

1/2 cup heavy cream

1 tablespoon olive oil

1 tablespoon Dijon mustard

4 skinless, boneless chicken

2 teaspoons chopped fresh

breast halves

tarragon

salt and pepper to taste

Directions

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt
and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover,
and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.

2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5
minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with
remaining sauce to serve.

Authentic Chicken Tikka Masala

Ingredients

1/4 cup plain yogurt

2 teaspoons garam masala

2 teaspoons paprika

1/2 teaspoon freshly ground black

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon grated fresh ginger

pepper

1/2 teaspoon salt

2 green chile peppers, minced

1/2 teaspoon cayenne pepper

2 Roma tomatoes, diced

1/2 teaspoon ground coriander

1/2 cup tomato paste

1 pound skinless, boneless

1/4 cup water

1 teaspoon garam masala

1/2 teaspoon ground coriander

chicken breast - cut into 1-inch strips

3 tablespoons vegetable oil

1 teaspoon cumin seeds

1/2 teaspoon ground turmeric

1/2 teaspoon salt, or to taste

1/2 cup heavy whipping cream

1/2 bunch cilantro for garnish

Directions

1. Combine yogurt, 2 teaspoons garam

masala, paprika, black pepper, 1/2
teaspoon salt, cayenne pepper, and
1/2 teaspoon coriander in a large
bowl. Add chicken strips and toss to
coat. Cover and marinate in the
refrigerator for 2 hours.
2. Preheat oven to 450 degrees F (230
degrees C). Grease a baking sheet.
3. Place chicken strips on the prepared
baking sheet, leaving space between
each piece, and bake in the preheated
oven until browned and no longer pink
inside, about 10 minutes. Remove and
set aside.
4. Heat vegetable oil in a large skillet
over medium heat. Cook and stir

cumin seeds until lightly toasted and

aromatic, about 3 minutes. Add onion;
cook and stir until onion begins to
soften, 4 to 5 minutes. Stir in garlic,
ginger, and green chiles and continue
to cook until onion is browned, 15 to
20 minutes. Cook and stir tomatoes,
tomato paste, and water into onion
mixture until tomatoes begin to break
down and incorporate into the onion
mixture, about 10 minutes.
5. Cook and stir 1 teaspoon garam
masala, 1/2 teaspoon coriander, and
turmeric into the tomato mixture. Mix
in the cooked chicken, add cream, and
stir to coat. Cover and let simmer for
10 minutes. Season with 1/2 teaspoon
salt and garnish with cilantro.

6.

7. Slow Cooker Chicken Stroganoff

8. Ingredients

4 skinless, boneless chicken breast

halves - cubed

1/8 cup margarine

cheese

1 (8 ounce) package cream

1 (10.75 ounce) can condensed

1 (.7 ounce) package dry Italiancream of chicken soup

style salad dressing mix

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5
to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until
heated through and warm.

Braised Balsamic Chicken

Ingredients

6 skinless, boneless chicken breast

halves

1/2 cup balsamic vinegar

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon garlic salt

ground black pepper to taste

2 tablespoons olive oil

1 onion, thinly sliced

1 (14.5 ounce) can diced

tomatoes

1/2 teaspoon dried thyme

Directions

1. Season both sides of chicken breasts with garlic salt and pepper.
2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is
browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4
minutes.
3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano,
rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about
15 minutes. An instant-read thermometer inserted into the center should read at least 165
degrees F (74 degrees C).

Angel Chicken Pasta

Ingredients

6 skinless, boneless chicken

breast halves

1/4 cup butter

1 (.7 ounce) package dry Italian-

style salad dressing mix

1/2 cup white wine

1 (10.75 ounce) can condensed

4 ounces cream cheese with

chives

1 pound angel hair pasta

golden mushroom soup

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in
wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through,
but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour
sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring
a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes.
Drain. Serve chicken and sauce over pasta.

Anniversary Chicken I

Ingredients

2 tablespoons vegetable oil

6 skinless, boneless chicken breast halves

1/2 cup teriyaki basting sauce

1/2 cup Ranch-style salad dressing

1 cup shredded Cheddar cheese

3 green onions, chopped

1/2 (3 ounce) can bacon bits

1 tablespoon chopped fresh parsley, for garnish

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5
minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then
spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish
with parsley and serve.

Chicken Breasts Pierre

Ingredients

6 skinless, boneless chicken breast

halves
1/4 cup all-purpose flour

1/2 teaspoon salt

1 pinch ground black pepper

3 tablespoons butter

1 (14.5 ounce) can stewed

2 tablespoons Worcestershire

sauce

1 teaspoon salt

2 teaspoons chili powder

tomatoes, with liquid

1/2 cup water

1 teaspoon mustard powder

2 tablespoons brown sugar

1/2 teaspoon celery seed

2 tablespoons distilled white

1 clove garlic, minced

1/8 teaspoon hot pepper sauce

vinegar

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder,
paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the
chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the
refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run
clear.

Baked Teriyaki Chicken

Ingredients

1 tablespoon cornstarch

1 clove garlic, minced

1 tablespoon cold water

1/2 teaspoon ground ginger

1/2 cup white sugar

1/4 teaspoon ground black pepper

1/2 cup soy sauce

12 skinless chicken thighs

1/4 cup cider vinegar

Directions
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce,
vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce
thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the
sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30
minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during
cooking.

Juicy Roasted Chicken

Ingredients

1 (3 pound) whole chicken, giblets

removed

salt and black pepper to taste

1/2 cup margarine, divided

1 stalk celery, leaves removed

1 tablespoon onion powder, or to

taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper.
Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken
cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the
celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal
temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted
margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes
before serving.

Alice Chicken

Ingredients

4 skinless, boneless chicken breast

halves

8 ounces fresh mushrooms, sliced

1 (8 ounce) package Monterey

5 fluid ounces Worcestershire

sauce

Jack cheese, shredded

8 slices bacon

2 tablespoons butter

1 (16 ounce) container honey

mustard salad dressing

Directions

1. Place chicken in a glass dish or bowl; poke with a fork several times, then pour
Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain,
and set aside.
3. Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10
minutes, or until soft; set aside.

4. Preheat oven to Broil.

5. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes
each side. When chicken is almost finished, top each breast with 2 slices bacon, then
cheese. Continue to broil until cheese has melted, then remove from oven. Serve with
mushrooms and salad dressing for topping.

Shoyu Chicken

Ingredients

1 cup soy sauce

1 onion, chopped

1 tablespoon grated fresh ginger

1 cup brown sugar

1 cup water
root

1 tablespoon ground black pepper

1 tablespoon dried oregano

4 cloves garlic, minced

1 teaspoon crushed red pepper

flakes (optional)

1 teaspoon ground cayenne

1 teaspoon ground paprika

(optional)

5 pounds skinless chicken thighs

pepper (optional)

Directions

1. Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper,
oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl.
Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and
marinate the chicken in the refrigerator for at least 1 hour.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the
chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Ingredients

1 tablespoon olive oil

Chicken Biscuits

1 (10.75 ounce) can cream of

6 chicken breast tenderloins

chicken soup

1 1/2 cups frozen mixed

cooking spray
vegetables, thawed

1 (1 pound, 3 ounce) package

refrigerated large flaky layer biscuits

1 cup shredded Cheddar cheese,

divided

Directions

1. Heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until
the juices run clear and meat is no longer pink inside, about 10 minutes, turning once. Chop
chicken.
2. Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
3. Split each biscuit in half and press dough halves into prepared muffin cups, shaping the
dough into the bottom and up the sides of each muffin cup.

4. Mix chicken and with cream of chicken soup, mixed vegetables, and half the Cheddar
cheese in a bowl. Spoon a heaping tablespoon of chicken, vegetables, and sauce into each
dough cup and top each with 1 1/2 teaspoon of remaining Cheddar cheese.
5. Bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is
melted, and the filling is hot, about 14 minutes.

RamJam Chicken

Ingredients

1/4 cup soy sauce

1 teaspoon grated fresh ginger

3 tablespoons dry white wine

root

1 clove garlic, crushed

1/4 teaspoon onion powder

1 pinch ground black pepper

8 skinless, boneless chicken

2 tablespoons lemon juice

2 tablespoons vegetable oil

3/4 teaspoon dried Italian-style

seasoning

breast halves - cut into strips

Directions

1. In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style
seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag.
Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and
bring to a boil over high heat.
4. Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per
side, basting with the sauce several times. Chicken is done when juices run clear.

Chicken Scallopini

Ingredients

4 ounces sliced mushrooms

20 capers, or to taste

2 tablespoons lemon juice

1 clove garlic, pressed

1/4 cup butter, softened

1/4 cup white wine

2 skinless, boneless chicken

2 tablespoons chicken-flavored

demi-glace, or to taste

breast halves

1/2 cup all-purpose flour

1 teaspoon chopped fresh

parsley, or to taste

salt and ground black pepper to

2 lemon slices

taste

Directions

1. In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a
chicken breast half on a work surface with the thick side facing to the right (if you're righthanded), and place your left hand down on the chicken breast. Using a very sharp knife,
carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin
side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book.
Using a meat mallet, gently pound the butterflied chicken breast out until it's an even
thickness.

2. Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour.
Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each
chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each
breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
3. Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have
absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir
in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a
simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
4. Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each
serving with a lemon slice.

Emergency Chicken

Ingredients

1 tablespoon butter

1 tablespoon Worcestershire

2/3 cup barbeque sauce

sauce

2/3 teaspoon garlic powder

1 1/2 pounds skinless, boneless

chicken pieces - cut into 1/2-inch

strips

Directions

1. Melt butter in a saucepan over medium heat. Stir barbeque sauce, Worcestershire sauce,
and garlic powder together with the melted butter. Stir chicken into the sauce mixture to coat.
2. Place cover on saucepan and simmer until the chicken pieces are cooked through and no
longer pink in the middle, 3 to 5 minutes. Remove cover and spoon sauce over chicken
pieces; continue cooking until sauce thickens, about 4 minutes more.