Best Quick Chick Recipes

QUICK CHICK AND NOODLE SOUP

Steps:

• Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
• Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
• Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

QUICK CHICK-IN-WINE WITH BRIE-YUKON GOLD MASHED POTATOES

Steps:

• In a large bowl, add the chicken, cover with wine, and set aside.
• Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.
• In a small pot, combine apple and cream and reduce over medium heat 15 minutes.
• Drizzle olive oil in a large skillet over medium high heat, add the bacon and crisp 3 to 4 minutes. Remove to a plate.
• While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons olive oil to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more.
• To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes.
• Serve chicken with wine over brie mashed potatoes.

QUICK CHICK TRICK

Steps:

• Boil chicken; tear into small pieces and line bottom of dish.
• Mix together soup and sour cream; heat just to boiling and pour over chicken.
• Crumble all crackers over mixture.
• Melt butter and pour over crackers.
• Bake about 20 minutes at 350 degrees.

QUICK CHICK

Steps:

• Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

QUICK CHICK!

Steps:

• Place chicken and gravy into a slow cooker. Season with paprika, seasoning blend and soy sauce. Cook on high for 4 hours or for 6 to 8 hours on medium. Tear chicken into pieces. Serve over rice, noodles or potatoes.

QUICK CHICK CAESAR

Steps:

• This is another example of the rewards of culinary recycling. Of course, frying up croutons doesn't take very long, but my tortilla-chip version feels stresslessy instant. I think of it as a quick time variant, mainly because I make my Caesar with croutons of roast cubed garlicky potatoes - and very well it goes down, too. If you prefer, you could, fattoush-style, replace the tortilla chips with pita bread, which you split, toast, then break into shards. People can be awfully tiresome about anchovies (not that the rusty strips of something salty left to die on pizzas are what anchovies can truly taste of) and, anyway, they are not actually part of the original Caesar, so I haven't listed them below. However, in the interests of transparency I should tell you that I do add them to my own Quick Caesar when ransacking the kitchen to assemble this. I either mush one or two pinky brown fillets up in the dressing, or if I have some of those silvery marinated anchovies, like slim sardines, I just toss them in with the chicken.
• Crack the egg into a bowl and whisk well, as you add the oils, Parmesan and lemon juice. If you're not going to add an anchovy or two, whisk in the salt. Break the crisp lettuce into bite-sized pieces and add to a salad bowl. Drop in the shredded cold chicken and mix to combine. Season with pepper, to taste. Toast the tortilla chips for a couple of minutes in an oil-less frying pan over medium heat. Give the dressing another whisk, pour it over the salad, and toss to mix. Add the tortilla chips (and some anchovies if you like) and toss again before wolfing down.

CHOCOLATE MUG CAKE RECIPE - QUICK & EASY! - THAT SKINNY CHICK CAN BAKE

Steps:

• In a 1 cup capacity (or larger) microwave-safe mug, whisk together the flour, sugar, cocoa, an baking powder.
• Mix in the rest of the ingredients until smooth.
• Microwave for 45-60 seconds depending on the power of your microwave oven (mine is 1200 watts and took 45 seconds).
• Cool a few minutes, but serve topped with a dollop of whipped cream, small scoop of ice cream, berries, fudge sauce, caramel sauce, chocolate shavings, if desired.

QUICK CHICK TRICK

Steps:

• Boil and debone chicken; tear into small pieces and line bottom of baking dish. Mix together soup and sour cream. Pour over chicken. Put cracker crumbs on top; pour melted margarine over crumbs. Bake 30 minutes at 350° until bubbly. May be reheated in microwave. Even Easier: Use canned chicken or chicken you have cooked earlier and frozen. My favorite "chicken thing" is to buy boneless, skinless chicken tenders, then boil or stir-fry in minutes! Or buy fully cooked, ready-to-eat roasted chicken-you can also use the carcass for making broth.

QUICK CHICK

Steps:

• Boil chicken; tear into small pieces and line bottom of dish.
• Mix together soup and sour cream; heat just to boiling and pour over chicken.
• Crumble all crackers over mixture.
• Melt butter and pour over crackers.
• Bake about 20 minutes at 350 degrees.