Tuesday, 20 December 2011

Two Speedy and Very easy Chicken Recipes Ready in 30 Minutes Or Much less #2

Two delicious chicken entree recipes that you can make in a half hour or much less. Forget the fast food chains and cook at home. It really is healthier and it can be fast and convenient too. Try these recipes for Chicken Piccata and Swift and Easy Chicken Oriental. With the Chicken Oriental serve some steamed broccoli and pass out store purchased fortune cookies. Serve hot buttered noodles and a salad with the Chicken Piccata. These are two meals that are ready in no time and the clean up is convenient. In the time it takes to wait in line at the fast food drive-in windows, get home, serve the food and clean up the mess, you can have a decent meal ready to serve your loved ones.


1 lb skinless, boneless chicken breasts

two tbsps butter

1 cup diced celery

1 bunch green onions, sliced

1 can (six oz) sliced water chestnuts, drained

1 can (8 oz) sliced mushrooms, drained

1 can golden mushroom soup, undiluted

two tbsps soy sauce

Cut chicken into bite-sized pieces. In a huge skillet, melt butter over medium heat. Add chicken and cook till no longer pink. Add the remaining ingredients and mix effectively. Simmer for 15 minutes, stirring regularly. Serve over hot brown rice.

Note: Add 1/4 cup chopped cashews if desired.


4 boneless,skinless chicken breast halves

dash of black pepper

1/4 tsp salt

1/4 cup flour

4 tbsp butter

1 cup fresh mushrooms, sliced

1 clove garlic, minced

1/4 cup dry white wine or chicken broth

two tbsp lemon juice

two tbsp chopped parsley

Spot chicken between two pieces of plastic wrap and pound chicken to 1/two-inch thickness. Sprinkle with the salt and black pepper. Coat chicken with the flour. In a huge skillet, over medium heat, melt 3 tablespoons of the butter. Spot chicken in the skillet and cook about 5 minutes or till golden brown, turning once in the course of the cooking time. Take away chicken from the skillet and preserve warm. Add remaining butter to the skillet add the mushrooms and garlic to the skillet and cook till tender. Return the chicken to the pan and add the wine OR chicken broth and the lemon juice. Simmer around ten minutes, stirring occasionally till sauce is slightly thickened. Spot chicken on serving platter and sprinkle with chopped parsley.


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