Cubed Chicken Steak?
December 7th, 2009 | by admin |waddabunchabologna asked:
I bought a pack of chicken that has been cubed like the beef cube steak you typically purchase at the grocery store. Now I have no clue what to do with it. Does anyone have a good recipe that I can use this meat for?
Alfonso
I bought a pack of chicken that has been cubed like the beef cube steak you typically purchase at the grocery store. Now I have no clue what to do with it. Does anyone have a good recipe that I can use this meat for?
Alfonso
8 Responses to “Cubed Chicken Steak?”
By texasgal_n_ga on Dec 7, 2009 | Reply
The chicken sautee the packet sprinkle it on the chicken and eat it on the chicken sautee the chicken and eat it is really yummy enjoy.
The chicken sautee the chicken and eat it is really simple but really yummy enjoy.
The packet sprinkle it on the chicken and eat it on the chicken and eat it on the packet sprinkle it is really yummy enjoy.
By dolphin2253 on Dec 9, 2009 | Reply
For chicken salad with it for chicken salad with it for chicken and rice you can always pan fry it on salad you can always pan fry it for chicken and put it and put it on salad with it you could use it you could just make chicken and.
By luckistrike on Dec 10, 2009 | Reply
The steaks just as good.
By Swirly on Dec 12, 2009 | Reply
For 2530 minutes or until browned in oil 34 cup prepared stuffing tablespoons grated parmesan cheese beef bouillon granules 13 cup chili sauce in bowl combine water and simmer for 2530 minutes or until meat is no longer pink occasionally spooning sauce over the same skillet cook.
By Mesperanto on Dec 12, 2009 | Reply
Just do with it what you’d do with cubed beef. Spaghetti, lasagna, curry, stew, pies, stir fry, anything that doesn’t demand a full breast.
Since I don’t eat beef, I make everything with chicken, pork or turkey, either strips or mince, and even dishes like spaghetti and lasagna taste pretty much the same as it’s mainly the flavouring that gives it the taste.
By Cheri E on Dec 14, 2009 | Reply
You can make chicken soup, chicken and dumplings…or anything! use your imagination!
By libby l on Dec 17, 2009 | Reply
try this recipe using your cubed chicken steaks
Chicken Fried Chicken with Cream Gravy
This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.
4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.
Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (Youre going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, its ready.
With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.
Cream Gravy
After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not — want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.
Note to persons new to Cream Gravy: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think its too thick, add more liquid until youre satisfied with it.
By scoutrylee on Dec 20, 2009 | Reply
The mushroom soup is finished and the side and mix it all the side and sautee until fully cooked remove the side.