another chicken recipe
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Posted:Apr 11, 2012 2:20 pm
Last Updated:Nov 2, 2013 2:37 pm 5190 Views
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This one is for Pecan Chicken
2 to 4 chicken breasts
1 cup buttermilk (I use regular milk and only about 1/2 cup)
1 egg
In another bowl:
1 cup flour (I use about 1/2 that much)
1 cup minced pecans (I use chopped up ones)
1 tbsp paprika
1/4 cup sesame seeds (I rarely bother with these)
1 tsp salt
black pepper to taste (I don't use either salt or pepper)
1 stick of melted butter in a pyrex pan (I use unsalted butter, and maybe only about 1/2 a stick)
Coat the chicken in the liquid and then flour/nut mixture
Press chicken into the dish and sprinkle with 1/4 cup of pecans over the top.
I also like to add about 1/2 cup French's French Fried Onion (either regular or cheddar) doesn't really matter.
Bake at 350 for 1 1/4 hours.
I also don't really use exact measurements of any of this because I most often only do 2 chicken breasts and have discovered it is not necessary to waste so much flour, etc. Just need enough to cover or coat the chicken. I don't use the sesame seeds any more because I decided they didn't add much to the flavor...lol...Also, I don't bother putting the nuts into the flour mix but instead just put them all on the top of the chicken when it's in the pan, along with the onions...
Hope you all understand these directions, you can always ask me for clarification.
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Requested recipe
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Posted:Feb 24, 2012 10:06 am
Last Updated:Jul 5, 2013 7:22 am 3356 Views
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Here it is!
Curried Apple Chicken Saute
2 tablespoons butter
4 boneless, skinless chicken breasts
pounded to an even 1/2 inch thickness (I don't bother)
Salt and ground black pepper
1 medium yellow onion, diced
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder
1/4 teaspoon smoked paprika
2 baking apples (Granny Smith or Cortland) peeled and finely
chopped
2 tablespoons cider vinegar
1/2 cup cold water
1 tablespoon cornstarch
In a large skillet over medium high heat, melt 1 tablespoon butter. Season chicken on both sides with salt adn pepper, then add half of it to pan. Cook 3 minutes per side, then transfer to a plate. Add remaining tablespoon butter and repeat with remaining chicken. Transfer second batch of chicken to the plate, cover with foil and set aside.
Return skillet to heat and add onion. Saute 4 minutes, then add cinnamon, curry powder and smoked paprika. Saute 30 seconds then add apples. Toss well to coat apples with seasonings, then cover pan, reduce heat to low and cook 5 minutes or until apples are tender but not mushy.
Uncoverpan and stir in vinegar. In a small glass mix together cold water and cornstarch, then add to skillet. Stir, then bring to a simmer. Return chicken to skillet, cover with sauce, then cover skillet and cook 6 to 8 minutes or until sauce has thickened and chicken is fully cooked. Season with salt and pepper. Serve chicken with apple sauce spooned over it. Makes 4 servings.
Note: I usually only make 2 servings so only use 1 apple. Also added a bit more of the spices and left out the salt and pepper.
Any questions you can find me in chat most days
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