Easy 5 Star Chicken Recipes

CHICKEN MARSALA

Steps:

• Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
• Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
• Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
• Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).

EASY 5 STAR CHICKEN

Steps:

• cut chicken breast in small pieces.
• coat with corn starch and fry until done.
• I a small sauce pan add kethup , vinegar,brown sugar, soy sauce,water,sesame oil and red pepper flakes
• bring to boil when it starts to boil add 1 tbs of corn starch with water to thicken sauce. salt and pepper to taste.
• after sauce is thick add chicken to it and heat chicken in it.
• Serve with white rice.

JUICY BAKED CHICKEN THIGHS

Steps:

• Preheat your oven to 425 degrees. For easier cleanup, line a baking sheet with parchment paper.

5 EASY CHICKEN MARINADE RECIPES

Steps:

• Combine marinade ingredients in a bowl and stir.
• Pick flat container, baking dish or reusable silicone bag so chicken can lay flat for maximum flavor penetration.
• Place chicken in a container, pour marinade over and mix to coat well.
• Marinating time is anywhere from 30 minutes to 24 hours. Longer marinating time means more flavor but I wouldn't marinate past 24 hours because acid will cause flesh to break down.
• When ready to cook, remove chicken from marinade and cook as per recipes.

5 STAR TASTY BAKED CHICKEN

Steps:

• Preheat oven to 350F and lightly spray a baking pan with cooking spray.
• Mix the dressing with the soy sauce, onion and mustard.
• Pour over the chicken, cover with foil and bake 40-50 minutes till browned.

FIVE STAR CHICKEN

Steps:

• 1. In a shallow dish, combine flour, salt, and pepper; coat chicken evenly on both sides.
• 2. In a large skillet over medium-high heat, melt butter; saute chicken 4 to 5 minutes per side, or until browned. Remove to a platter and set aside.
• 3. Add remaining ingredients to skillet and cook 5 to 7 minutes, stirring occasionally. Return chicken to skillet and reduce heat to medium-low.
• 4. Simmer 5 to 7 minutes, or until sauce thickens and chicken is warmed through.
• 5. If the chicken breasts are very thick, flatten them a bit by pounding with a kitchen mallet. We like to sop up the sauce with a side of our tasty Rice Pilaf!
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