Anitas Wonderfully Easy Chicken Recipes

ANITA'S CHICKEN AND DUMPLINGS

Steps:

• In large Dutch oven or kettle, combine chicken, bouillon cubes, butter, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.
• --- BISQUICK DUMPLINGS ---
• 2 cups Bisquick baking mix
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/8 teaspoon poultry seasoning
• 1 dash ground nutmeg
• 1 tablespoon dried or fresh parsley -- minced
• 2/3 cup milk
• For dumplings, combine bisquick mix, thyme, black pepper, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
• I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
• Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10-15 minutes longer.

WEEKNIGHT CHICKEN CACCIATORE

Steps:

• The chicken: Heat a dry skillet on high for 1 minute, then add the oil. Season chicken with salt and pepper on both sides and add to the pan. Brown chicken, about 2-3 minutes per side, reducing heat to medium after 1 minute. Remove and pour out any dark oil.
• The sauce: To the same skillet, add more oil and sweat the onions, 3-5 minutes (add more olive oil as needed). Add garlic, thyme, and bay leaf, followed by white wine. Reduce white wine until almost dry, then add tomatoes, season with salt and pepper, and toss. Add the chicken back to the pan, along with the olives. Cook 10 minutes, occasionally moving the sauce around until it thickens. Season to taste with salt and pepper.
• Assembly: Spoon the sauce onto a serving platter. Remove the bay leaf and thyme. Add fresh oregano followed by chicken.

ANITA'S GRILLED CHICKEN...

Steps:

• Clean and pat dry breasts
• place breasts in large bowl, salt and pepper to your taste.
• Chop parsley to make 1/2 cup chopped, chop all of the basil.
• In medium bowl put parsley and basil, toss together
• Next take EVO and pour over breasts,Then take garlic and press the garlic over breasts. Toss and mix garlic and oil with the breasts. Add Parsley and Basil mix coat breasts well..
• cover bowl with plastic wrap. You can let them rest together in Refrigeration for half hour. Or you can do this a day ahead, the long they marinate the stronger the flavors blend together.
• Once ready on hot hot grill each breast 6/8 mins each side. let meat rest for few minutes before serving.
• I serve this sliced on an angle over a spinach salad, on grilled garlic bread with roasted peppers and broccoli-rabe..to die for..This kind of prep leaves open for you to do your own spin on it...Have fun enjoy...
• You can also after at least hour of marinating places breasts in freeze lock bags,( with most air squeezed out) from this last prep-step for another time or just to get ahead on a Party or BBQ.
• You can also add a balsamic vinaigrette as a extra punch in flavor instead of just EVO.

ANITA'S WONDERFULLY EASY CHICKEN

Steps:

• Roll the chicken breasts in the bread crumbs and place in a pyrex baking pan, being sure they fit without overlapping. Cover each breast with a slice of Swiss cheese. Sprinkle mushrooms over, if used.
• Mix together the wine and cream of mushroom soup and pour over all.
• Bake 50 minutes in a preheated 350 degree F. oven.