Chicken over Pasta in a Brie and Bacon Sauce. Need I say more? Breasts. Recipe. There, now I’ve said everything.
Fast Chicken and Slow Potatoes (w/Spinach). It’s your two favorite comfort-food groups – “baked” and “fried” – along with a few others you might like: “braised” and “fricasseed.”
Homemade Polish Dumplings go wonderfully with any kind of chicken soup. Polish Dumplings are made very simply and easily from potatoes and flour. They freeze well and are easy to reheat. They’re a comfort-foodie accompaniment to the stock you made from your leftover holiday turkey.
It’s Creamy Chicken Thyme! Here’s a recipe for skinless, boneless, lemon-and-garlicky chicken breasts – pan fried and then baked – with mushrooms and egg noodles, under a creamy Pinot Grigio sauce.
How to Make Pan Fried Chicken Breasts (Boneless, Skinless) with a Simple Dredge: quick, easy, everyday cooking
Big City Chicken, a Lettuce Entertain You restaurant on Chicago’s Navy Pier, serves up fried chicken worth fighting through crowds to get to. (Just to clarify, for my Polish relatives in Detroit, that’s Big-City Chicken, not Big City-Chicken. I know … sigh.)
This is the Donna Reed of chicken salad sandwiches, meaning domestic perfection, of course. But you know the disreputable character she played in “From Here to Eternity?” Well, it’s got a little of that Donna Reed in it, too. It’s party-flavored comfort food made with chicken that was spit-roasted, partially eaten, and then cast aside.
The magic of Chicken under a Brick is both the cast-iron skillet and the bricks. Although … herbes de provance may be a small part of this recipe’s enchantment.
“Chicken under a Brick” is the funniest way to cook a bird.