Quick Chicken Chunks Food

QUICK CHICKEN CACCIATORE

Quick Chicken Cacciatore image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28-ounces) can crushed tomatoes
A handful flat-leaf parsley, chopped
1 pound egg ribbons or egg fettuccini, cooked to al dente
Crusty bread and grated Parmigiano or Romano, for passing

Steps:

Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

CHICKEN CHUNKS

Chicken Chunks image

This was part of another recipe. When making the other recipe, I snacked on the chicken and loved it, so I decided to make it part of the dinner menu for another night.

Provided by Terry IN

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 lbs boneless chicken breasts
1/2 cup all-purpose flour
3 tablespoons light olive oil

Steps:

Cut chicken into small chunks.
Place chicken into gallon baggie with flour. Turn to coat chicken.
Heat olive oil in a nice size skillet with lid. When oil is semi hot, shake off excess flour from chicken and place into the oil. Do not worry about stacking the chicken. Put on lid and let cook for about 7 minutes. Stirring occasionally to cook evenly.
Remove from heat when brown and serve.

QUICK CHICKEN CHUNKS

Quick Chicken Chunks image

It's a quick, tasty bite! Whip up a batch of crispy-coated chicken chunks in your microwave. They're perfect for dipping.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 18m

Number Of Ingredients 7

Ingredients

1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)
1/2 cup Original Bisquick™ mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon vegetable oil

Steps:

Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.
Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish.
Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.

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