Ideas for tough chicken breasts

Chicken in a white wine sauce.

Thank you. I tried the hunters chicken recipe yesterday, it was delicious!

Hunters chicken always stays nice and moist. I open the chicken out (butterfly it) and put some BBQ sauce and cheese in, fold back together and wrap bacon around it. Bit more sauce and cheese on top, into oven for about half an hour, forty minutes, depending on thickness.
Or brown the chicken and cook until just cooked through. Remove from pan and add chopped onion and garlic if you like it, cook. Add tbsp flour and cook, then add chicken stock to however thick you like a sauce. Can add cream too. Chicken and juices back into pan and warm through.

Great ideas, thank you ladies. I always have this problem as well.

Comes out??
That should say “cooks quickly”

I wouldn’t roast boneless chicken, nor do it in the slow cooker, cut into strips or chunks it comes out is so quickly on the hob. I usually brown the chicken and fry with some chopped spring onions and peppers, or perhaps french beans, mange tout, baby corn, add a tin of creamed coconut and a good spoonful of mange chutney, simmer for about 15 mins, serve with rice or potatoes.

Thank you for your suggestions.

Thank you*Daddima*!

Velveting chicken is the way!

youtu.be/odGG8AEf0LU?si=hTxzBX2eDIZ9rwpX

Chicken with lemon and tarragon is delicious…. And the chicken will be very soft.

Chop them up small and use in a stir fry. TBH I find one is enough for 2 of us, with a lot of veg and noodles.

Pound them flat with a rolling pin, between two sheets of cling film, then egg and crumb them for a schnitzel.

Flatten them as you would to tenderise meat - I use the edge of a thin-but-strong side plate, chopping in first one way and then across. I tend to do this with all chicken breasts, I dislike them in unpalatable “mounds”. Then cut into strips to use in a stir fry with a dash of light soy sauce (which isn’t spicy) or fry the “flatties” and serve on rice with gravy and veg.

Poach them in your slow cooker in just a little stock until tender. Then serve them with any kind of sauce poured over them, or fry them.