what to do with chicken breasts?

Coq au Riesling

love it! Made it about 4 times, its a hit/

Here's the recipe from seriouseats.com

http://www.seriouseats.com/recipes/2010/09/coq-au-riesling-r ecipe.html

• 1 tablespoon unsalted butter
• 3 thick-cut strips of bacon, cut into lardons
• 1 chicken, in 10 pieces (2 breasts, cut in half, 2 thighs, 2 drumsticks, 2 wings)
• Sea salt
• 1/2 onion, medium diced
• 8 ounces cremini mushrooms, quartered
• 1 1/2 cups dry Riesling
• Freshly cracked black pepper
• 1/4 cup crème fraîche
• 2 tablespoons chopped fresh flat leaf parsley

Procedures

1. 1

   Melt butter in 12-inch, straight-sided sauté pan over medium high heat. Add bacon and cook, stirring occasionally, until crisp, about 8 minutes. Remove pan from heat. Using slotted spoon, transfer cooked bacon to paper-towel lined plate. Reserve fat in pan.

2. 2

   Pat chicken pieces dry with paper towel. Season with salt. Return sauté pan to medium high heat until lightly smoking. Add chicken pieces skin side down. Coo****il golden brown on both sides, turning once, about 8 minutes total. Remove pan from heat and transfer chicken to large plate.

3. 3

   Remove all but 2 tablespoons of fat from pan. Add onions and mushrooms and cook on low heat until most of the exuded liquid has evaporated and onions have started to soften, about 3 minutes. Season lightly with salt.

4. 4

   Add Riesling, increase heat to high, and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Return chicken to pan and cover. Lower the heat to low, and simmer for 40 minutes. Add bacon back to the pan, and season with black pepper. Simmer uncovered an additional 15 minutes until chicken is done.

5. 5

   Using tongs, transfer chicken to large serving platter. Raise heat to medium-high, and reduce to thicken, about 2 minutes. Stir in the crème fraîche and parsley, and pour over the chicken. Serve immediately, family-style, with warm, crusty, rustic bread or buttered wide egg noodles tossed with freshly chopped parsley.

*note: Just use chicken breasts instead of a cut-up whole chicken. You can subsitute sour cream for the creme friche, just make sure the chicken cools off the heat a bit before adding it at the end, or else the sour cream may break

OMG, that looks delish!! I will have to try it!

Oh it's pure evil, and a lot easier than it seems to make. The hardest part is waiting for it to cook when all you want to do is dive in and eat it. My picky hubs, who turns is nose up at everything, absolutely loves this.

The recipe calls for a whole chicken cut up, but you can easily swap in whatever chicken you have- thighs, breasts, etc.... In the end it will taste awesome. Just make sure you use a dry riesling and not a sweet one.

I like to choose a bottled marinade (b/c I'm lazy) and marinade the chicken boobs all day long in the ****pot.  Once they are done I will take some of the sauce out and add cream cheese to it.  I then shred the chicken and top with the sauce and eat it just like that.

Hmmm sounds good Marci, what is your fav marinade to use?? I think I might try this on sunday as we are going to the beach and so will need something quick for dinner.

Yorkie xx

A few of my faves are listed below.  And the only reason I pull the sauce out to add the cream cheese is b/c my fiancee hates cream cheese!  I mean who can hate cream cheese?!?!  Anyway I do that for him b/c I loves him!

http://www.kcmasterpiece.com/mar_roastedgarlicbalsamic/
http://www.kcmasterpiece.com/mar_hteriyaki/
http://www.sweetbabyrays.com/Sauce.aspx - any of them are great!!
http://www.lawrys.com/Products/Marinades/Balsamic-Herb-Marin ade.aspx
http://www.lawrys.com/Products/Marinades/Tuscan-Sun-Dried-To mato.aspx

Pound them thin, stuff them with feta/sundried tomato/minced garlic mixture,(spinach?) and roll them into a roulade, toothpicks to hold them closed, sprinkle with salt/papper/garlic salt/white pepper or cajun seasoning blend.....bake or wrap in foil and throw the roulades on the grill, then serve with whatever you like. (grill some fresh corn right along with them - smear corn ears with an herbed butter or aioli).  Slap yo momma good.