Easy Versatile Chicken Recipes

VERSATILE CHICKEN

Versatile Chicken image

This chicken can be either fried or baked. I prefer baking it as it makes the recipe super easy. And good, of course!

Provided by Chris Reynolds

Categories Chicken Breast

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 lbs chicken parts
3/4 cup buttermilk
1 tablespoon instant chicken bouillon
1/2 teaspoon leaves oregano
1 cup flour
1 teaspoon paprika
1/4 cup melted butter or 1/4 cup margarine

Steps:

Mix the buttermilk, bouillon, and oregano in a bowl. Let set 10 minutes to blend flavors.
Put chicken in a large bowl and pour buttermilk mixture over the chicken. Let set 30 minutes to blend flavors.
Mix flour and paprika in a plastic bag. Add chicken, one or two pieces at a time, to coat.
Place coated chicken in a 9x13 pan. Drizzle melted butter over the chicken.
Bake at 350 degrees for one hour, or until golden brown.
To fry chicken, omit the butter, and fry in oil until brown.

Nutrition Facts : Calories 476.2, Fat 26.4, SaturatedFat 10.1, Cholesterol 139.1, Sodium 211.9, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 39.8

VERSATILE LEMON CHICKEN

Versatile Lemon Chicken image

This is my version of the seemingly infinite variety of lemon chicken recipes. It is a mixture of half a dozen different ones I have tried. I settled on this because it is seriously easy to make and very versatile. The amount of butter, flour and seasoning is really just a matter of taste. However, if you can, use organic chicken because it isn't pumped full of water and nonsense which can ruin the thick gloopy sauce. You can add whatever you like to it while it is cooking and serve it with anything. My favourite is pasta (conchiglie or penne) and mushrooms or homemade garlic potato wedges. Yummy!

Provided by dimensionally trans

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 chicken breasts
1 lemon
50 g butter
3 tablespoons flour
salt
pepper

Steps:

Juice the lemon.
Mix the flour, salt and pepper on a plate.
Cut the chicken into long strips.
Thoroughly coat the chicken in the flour mixture.
Melt half of the butter in a frying pan (that has a lid for later).
On a very high heat add the chicken to the butter and quickly brown on both sides.
Reduce the heat, add the rest of the butter and let it melt.
Add the lemon juice and cover the pan. NB If you want to add mushrooms or other veggies now is a good time.
The chicken will be ready in approximately 10 minutes - I stir it occasionally but that isn't necessary.
Serve the chicken with the lemon butter mixture as the sauce.

Nutrition Facts : Calories 481, Fat 33.9, SaturatedFat 16.7, Cholesterol 146.2, Sodium 236.3, Carbohydrate 14.7, Fiber 2.9, Sugar 0.1, Protein 32.3

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