What can I do with chicken breast fillets...

annie-c

sunni wrote: »

Hello everyone

Well I'm new to cooking and have just made chicken fillet in white wine sauce. Have to say I was quite impressed with the end result and it was well tasty.

However, few little things as I'm new to cooking. It said to cook the chicken fillet for 30-40 minutes but when I added the wine after 5 mins cooking it was nearly all absorbed at the end of the 40 mins?

Does it matter if you fry the chicken fillet in a frying pan (I just browned it first then simmer) or is it best to put in a casserole in the oven?

It is hard to know what happened with the white wine, without knowing your cookery method. If you simmered it in an uncovered pan then some of the liquid would have evaporated. Generally a covered pan is best (either in the oven or on the hob) if you want to retain the liquid. Leaving the pan uncovered is a good idea if you want to reduce the liquid and have a more concentrated flavour.

sunni

annie-c wrote: »

It is hard to know what happened with the white wine, without knowing your cookery method. If you simmered it in an uncovered pan then some of the liquid would have evaporated. Generally a covered pan is best (either in the oven or on the hob) if you want to retain the liquid. Leaving the pan uncovered is a good idea if you want to reduce the liquid and have a more concentrated flavour.

Thanks everyone for your help and I must try those recipes soon Yeah I just simmered the white wine in the frying pan and didn't put the lid on, that's probably why it evaporated then. For again maybe I think I'll cut the chicken fillet in strips then it will be easier cooked.

Is a frying pan ok or is it best to cook in a dish in the oven? (sorry if this sounds silly I'm new to this as I was a microwave cooker before)

Also, if there's food left over is it ok to put in the fridge and heat up the next day?

Bronnie

Chicken fillet in strips will cook really quickly in the frying pan, just a few minutes to nice tender chicken. Check it's cooked by breaking a piece in half and ensure there's no pink wateriness left in the middle.

I pan fry a little finely chopped onion mushroom and garlic in a little oil or oil and butter, add the chicken fillet strips, cook through then add a splash of cream, black pepper and a little french or wholegrain mustard to make a sauce. Scrape all the residue from the pan into the sauce .Turn off the heat. That's it! Ready to serve in just a few mins.

sunni

Bronnie wrote: »

Chicken fillet in strips will cook really quickly in the frying pan, just a few minutes to nice tender chicken. Check it's cooked by breaking a piece in half and ensure there's no pink wateriness left in the middle.

I pan fry a little finely chopped onion mushroom and garlic in a little oil or oil and butter, add the chicken fillet strips, cook through then add a splash of cream, black pepper and a little french or wholegrain mustard to make a sauce. Scrape all the residue from the pan into the sauce .Turn off the heat. That's it! Ready to serve in just a few mins.

That sounds nice and easy to do Bronnie, so will try that out soon. How long do you cook the chicken fillet strips for before you add the cream? When cooking do you cover the frying pan?

puddy

thai green curry

cut the chicken into lumps

blend up garlic, ginger, lemongrass, shallot, coriander

fry the paste off a bit and then put the chicken in to get covered in the paste. put a can of coconut milk in, simmer for a while until the chicken is cooked. meanwhile keep adding a little bit of fish sauce, then sugar, then some more of the paste to taste, keep tasting as it cooks as it changes over time until you are happy with the thai salty, sweet, sour taste

then serve it with sticky jasmine rice and ripped basil leaves on the top

the other day i had some chicken breasts which i sandwiched between cling film, bashed flat with the tenderiser wooden thing, then pan fried in a little oil, very quick and you can add flavours to the oil that you cook them in

last week i marinated some chicken breasts in yoghurt, lemon juice, garlic and ginger, overnight in the fridge, then cooked uncovered in the oven on a tray, with lots of spices like a sort of tikka or tandoor effect, very nice

Pink.

Hi sunni,

This is a recipe I make quite regularly, it's quick, easy to make and very tasty.

Sweet chilli chicken (serves 4)


2/3 Chicken breasts cut into cubes
1 red pepper
1 or 2 chillies depending on how hot you like it
chopped onion
4 cloves of crushed garlic
4 chopped spring onions
Corn flour


For the sauce:

Stock cube dissolved in ¾ cup of boiling water
2 teaspoons of sugar
2-3 tablespoons of soy sauce
2 teaspoons of vinegar
2 tablespoons of ketchup
a few drops of sesame oil
freshly ground black pepper

Make the sauce by putting all the ingredients into a bowl, mix and put to one side.

Fry the chicken (in batches if making for large quantities) and set aside.

Fry red pepper, chillies, onion, and garlic over a medium heat for a few minutes.

Add the sauce ingredients and bring to the boil.

Use the corn flour mixed in a little water to thicken the sauce if necessary.

Add the chicken and spring onions and heat through thoroughly.

Serve with boiled or fried rice, or noodles


This thread has lots more ideas that may help:

What can I do with chicken breast fillets...

I'll add your thread to that one later to keep the recipes together.

Pink

LJM

wrap in bacon lay in a oven dish then add a can of mushroom soup add onions, garlic,fresh or dry herbs whack in oven for an hour serve with pasta yummy

meritaten

easy bbq chicken
mix together a tablespoon or so of sunflower or olive oil, same of tomato ketchup, spoonful or so of honey and and a couple of dashes of worcester sauce. put your chicken fillets in this marinade and let it sit in the fridge for at least half hour - if you can let it sit overnight all the better! then take out of the marinade (throw any leftover marinade away and dont be tempted to use if for a sauce ) and put on a baking tray (lightly oil it first or on baking paper) and put in a preheated oven Gas 6 for about 35 minutes. check if cooked (I usually cut one in half to make sure its not pink in middle) and that is delicious served with potato wedges (you can do those on the top shelf as the chicken goes on middle shelf), salad or with chips if you like.

LJM

meritaten wrote: »

easy bbq chicken
mix together a tablespoon or so of sunflower or olive oil, same of tomato ketchup, spoonful or so of honey and and a couple of dashes of worcester sauce. put your chicken fillets in this marinade and let it sit in the fridge for at least half hour - if you can let it sit overnight all the better! then take out of the marinade (throw any leftover marinade away and dont be tempted to use if for a sauce ) and put on a baking tray (lightly oil it first or on baking paper) and put in a preheated oven Gas 6 for about 35 minutes. check if cooked (I usually cut one in half to make sure its not pink in middle) and that is delicious served with potato wedges (you can do those on the top shelf as the chicken goes on middle shelf), salad or with chips if you like.

this sounds lovely

Bronnie

sunni wrote: »

That sounds nice and easy to do Bronnie, so will try that out soon. How long do you cook the chicken fillet strips for before you add the cream? When cooking do you cover the frying pan?

Depends on how thick the strips are, but turn up the heat a bit and stir around briskly round the pan for 2 or 3 mins and they're cooked...check by cutting the thickest one in half.

No need to cover the pan, this is more like a stir-frying technique, needs your attention, but very quick.

Pour in the cream and mustard, scrape around the pan ffor one minute til warmed through and it's ready.