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Post by Granny Smith on May 10, 2010 18:51:56 GMT -5
I was debating about what to do with a package of chicken tenders, when I spotted an ad on this forum. I clicked on it and, lo and behold, there was a recipe for Tangy Ranch Chicken. It called for 4-5 chicken breasts, but I just used those tenders and it turned out wonderful! Tangy Ranch ChickenIngredients:2/3 cup Ranch dressing 1/3 cup FRENCH'S® Classic Yellow® Mustard 3 tbsp. brown sugar 4 to 6 (5 oz.) boneless skinless chicken breasts Directions:MIX salad dressing, mustard and sugar; reserve. HEAT 1 tbsp. oil in nonstick skillet. Cook chicken until browned on both sides, about 10 min. STIR reserved sauce into skillet. Cook and stir about 3 min. until flavors are blended and chicken is glazed. It isn't very photogenic, but here's a picture anyway. It looked better than this.  French's Site - original recipe |
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Post by meemo on May 10, 2010 19:41:37 GMT -5
Whee Doggies. This is the answer. I'm goin to use the sauce on some cooked chicken. I have 3 chicken breasts I cooked in the oven and 3 cooked on the grill. I was thinking about something to put over them after they are sliced. While warming them up. This sounds so good. I'm tired of bbq. Yum. Bet this would be good with rice.
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Post by Granny Smith on May 10, 2010 20:04:29 GMT -5
That's exactly what I said at dinner - word for word! I think it would be good with rice, but you'd need to make a double batch of sauce, at least. It only makes about a cup. For the ranch dressing, I made the recipe on here (in the mixes) and added some buttermilk powder to it because I didn't have any buttermilk. |
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Post by Granny Smith on May 10, 2010 20:06:59 GMT -5
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Post by meemo on May 10, 2010 21:21:52 GMT -5
One of the reasons I latched onto this recipe is that I found a bottle of ranch dressing languishing away in the icebox the other day. I really needed to use it up. But then I was goin to make potato wedges to go with the chicken and the dressing mix would be good for that. May have to make some of it up too.
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Post by Granny Smith on May 10, 2010 23:28:30 GMT -5
I generally keep a quart in the cupboard, all ready to go. It's handy to have and a whole lot cheaper to make than it is to buy those packets. I don't guess I've bought a packet in 10 years (since pre-HT days, when Karen's cooking and craft forum was on the old Lusenet site) and I don't think I ever bought a bottle. It didn't even come pre-made when I first started making the mix.
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Post by meemo on May 12, 2010 15:22:09 GMT -5
LADIES, LADIES LADIES, This here stuff is some kind of delicious. I mean YUMMY. I used baked chicken breast that was leftover from the day before. AND I cooked rice to go with it. Perfect. I teased Gayle and said I could just drink the sauce. Its that good.
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Post by Granny Smith on May 12, 2010 18:24:39 GMT -5
I'm going to try it again on Friday. I have some bone-in chicken thighs. I want to see how it is with them.
That sauce really is good.
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Post by Valerie on May 15, 2010 19:50:45 GMT -5
OK, this is officially yummy! I didn't have 1/3 cup of plain mustard, so I had to use some spicy brown, but it didn't hurt it a bit. We'll be having it again.
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Post by meemo on May 15, 2010 21:11:01 GMT -5
I was thinking about using some horseradish mustard I have the next time. Kinda hate to mess with something that aint broke though.
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