BosGuy cooks: Wicked easy chicken

Cooking chicken can seem a bit like the culinary version of Ground Hog Day.  Unless you are a vegetarian, you likely have a fair amount of this protein in your diet, and it can quickly become very boring to cook.  This recipe takes approximately 30 minutes to prep, cook and clean and all the ingredients may be purchased for ~$10.00 per person.

Chicken Prep Step 1: Slice the chicken breast into strips (it will cook more quickly this way). Then  put each strip into a ziplock bag and pound the strip flat. In the photo below the two strips on the left have been pounded.
Chicken Prep Step 2: Dip the pounded breast strips in a saucer filled with 1 cup of milk then into a second saucer filled with 1 cup of panko (or bread) crumbs and a half cup of grated parmesan cheese. Tap off the excess and place in a plate to prepare for cooking.

Cooking: In this recipe I’ve used one leek and two cups of sliced mushrooms, but an onion may be used in lieu of the leek.  You may also substitute the mushrooms with a vegetable of your liking, but I like the texture and taste of mushrooms with chicken.  Saute your vegetables with 1 tsp of melted butter over medium heat.  As the vegetables soften, add a half to one cup of white wine, the chicken and cover the pan (flip the chicken after 2-3 minutes).Accompanying my “Wicked easy chicken” is steamed broccoli as well as whole grain rice.  As mentioned above, the total time in the kitchen including prep, cooking and clean up is less than 30 minutes.  If you are dieting, you can remove the breading process outlined in “Chicken Prep Step 2″ and add the juice of one lemon for additional flavoring. Likewise the white wine can be substituted with another liquid of your choosing but I would suggest chicken stock.

3 responses to “BosGuy cooks: Wicked easy chicken

  1. I am going to make this next week and surprise Marc. :O)

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  2. So the breading on the chicken looks moist (not crispy) in the end result (yes/no/)…

    Also, as I rarely have butter in the house, can I use “ICBINB” instead? or will it ruin the flavor?

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    • It is a bit moist and that’s more because my partner likes sauces that way, but you can let the chicken cook a bit before adding the wine or reduce the amount to your liking. I also place the breasts on a top of the veggies to provide a bed to cook upon.

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