I have a loose-leaf book with about 25 -30 recipes on different ways to cook chicken. I am still working on recipes that take about 30 minutes to prepare and cook or at least a short prep time that makes actual cooking time 30 minutes.
Two of my newest recipes are:
4 slices turkey bacon or regular bacon (I use 2-3 slices)
6 ounces broad noodles
3/4 cup light sour cream
1/4 cup flour
1 can low-sodium, low-fat chicken broth (14 ounces)
salt and pepper, to taste
8 ounces of mushrooms, sliced
1 cup chopped onion
1 to 1 1/2 pounds chicken breasts (cut into strips, can prepare early in day)
1 garlic clove, crushed
2 tablespoons fresh parsley (I use 1 tablespoon dry parsley)
Cook bacon strips in pan. Remove and add to the same pan chicken strips, onion, garlic and mushrooms, cook until chicken is done. Whip sour cream, flour, salt and pepper and chicken broth together until smooth. Add to the chicken and vegetables. Simmer for a few minutes until thickened. Add parsley and serve over cooked noodles and sprinkle with crumbled bacon bits and Parmesan cheese. Makes about 4 servings.
Fried Chicken in Minutes
Chicken breasts halves
Salt, pepper and paprika (may add favorite spices)
Clean chicken breasts and cut in half crosswise. One piece is always thicker and so I cut this in half lengthwise. Place chicken pieces between two pieces of wax paper and gently pound and roll with rolling pin. Mix flour, salt, pepper and paprika in a shallow bowl. Amount will depend on how many chicken pieces you have cut up. If you are cutting up three chicken breasts you will have 9 pieces of chicken. Mix together 1 cup flour, 1/4 teaspoon salt and 1/4 teaspoon paprika. Add more or less to taste. Dip chicken pieces in flour mix. Heat oil on high in skillet and turn down to medium and cook chicken pieces about three to four minutes each side and until lightly browned. Brush with favorite barbeque sauce and serve hot.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.