Lisas 1 Skillet Chicken Food

A.1. SKILLET CHICKEN

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
• Add peppers and onions to skillet; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in tomatoes and A.1.
• Return chicken to skillet; simmer 3 to 4 min. or until heated through. Serve topped with sauce and parsley.

A.1. SKILLET CHICKEN

Steps:

• HEAT oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove from skillet; cover to keep warm. ADD peppers and onions to skillet; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in tomatoes and A.1. RETURN chicken to skillet; simmer 3 to 4 min. or until heated through. Serve topped with sauce and parsley.

LISA'S 1-SKILLET CHICKEN

Steps:

• Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate.
• Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.

LISA'S EASY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
• Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
• Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.

LISA'S ORIGINAL HERBED FRIED CHICKEN MIX--UPDATED!

Steps:

• Mix together in a Ziploc bag or bowl. I separate into portions so that I don't get the whole batch all messy! I store the unused portion in the freezer for the next time around. This will probably be enough for you to fry up multiple batches, and it's great to keep a bag on hand for last-minute cravings for chicken!
• The way I do my fried chicken is this. I either buy boneless thighs and breasts (chicken tenders are also great) and chunk them up into chicken strips. Or, I cut up, skin and bone a whole chicken and cut into strips and bite-side pieces. (The leftover carcass is awfully good to make chicken stock!) Keeping the chicken boneless makes it fry faster and is a lot more kid-friendly, but there's nothing wrong at all with doing it bone-in, the good old-fashioned way either! I've done it that way too! If you're like me, you generally look for what's the better bargain at the time. There IS no bad fried chicken... some's just better than others!
• If you're interested in how I actually marinate my chicken prior to frying, I soak my cut-up chicken pieces several hours or overnight (refrigerated) in a mixture of about 4 cups buttermilk, 1/2 cup apple cider vinegar, and about 1/2 large bottle of Frank's Red Hot (you can half this... when I fry, it's usually for a crowd, and the marinade goes a long way). Don't be fooled by the hot pepper sauce... this chicken is not "Cajun spicy" as you might imagine... just very flavorful instead of hot.
• When ready to fry, I add a couple of beaten eggs to the buttermilk and chicken with about a cup of the coating flour mix. I stir it with my hands. It should be about the consistency of pancake batter.
• Lift the chicken out of buttermilk marinade. Drain off excess and dredge in a plate of the coating to thoroughly coat. (If you'll gradually add the dry coating to the dredging plate, you won't waste your whole bag of coating by getting it wet and clumpy.)
• Fry the way you normally prefer to fry your own--deep-fried at 350 degrees, or low and slow in a cast iron skillet. When it's tender on the inside and deep, golden brown on the outside, you're there. There is no wrong way to do this... marinated or just washed and rolled in the dry mix. Before the buttermilk kick we got on, I just washed and cut up the chicken and left to soak in a light brine mixture... but if you do this, don't add too much salt or your chicken will be too salty. The Kosher salt is good to get excess blood out of the chicken (I hate that white gunk that forms on chicken when it's not bled well), but the chicken does absorb some of the saltiness. Just be aware of that and adjust accordingly! Some folks also prefer to do an egg dip instead. I've done that and it's good too. Fix this the way YOU like it!
• Drain fried chicken on paper towels and serve. It's good hot, it's good cold. And maybe, just maybe, you'll have a few pieces leftover for a midnight icebox raid!

SPICY SKILLET CHICKEN

Steps:

• In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
• In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
• Make the Most of This Recipe.
• Variation.
• Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of edge. Place chicken breast in center, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.

LISA'S 1-SKILLET CHICKEN

Steps:

• Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate.
• Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.

LISA'S 1-SKILLET CHICKEN

Steps:

• Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate.
• Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.

LISA'S 1-SKILLET CHICKEN

Steps:

• Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate.
• Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.

LISA'S DEVILED CHICKEN

Steps:

• Dredge chicken in bread crumbs.
• Heat oil in a large nonstick skillet over medium heat. Add chicken and cook 3 minutes on each side or until browned.
• Add wine and next 4 ingredients; cover; reduce heat and simmer 15 minutes or until chicken is done.
• With a slotted spoon, remove chicken and mushrooms and place on a serving platter. Stir in mustard and juice into wine mixture and cook 1 minute. Spoon sauce over chicken.