"chet" > wrote in message
...
> recently we have been having more chicken, but I am not sure on a few
> things, example, when my wifes makes Cicken Marsala, the flavor is there
> but the chicken is leather stringy like, also I make a good chicken Corn
> chowder, after the chowder is made, my wife has the chicken ready to throw
> in, she boils the chicken and I cut it up again it is tough and stringy
> testure, we are using good chicken breast ect, I am about ready to try
> cooking chiken in a crock pot, for some reason a local resturant has
> Chicken Marsala, I like my wife's flavor better, but their chicken can be
> cut with a fork SO TENDER. any tips on how to get the chicken tender, what
> are we doing wrong.
>
> Chet
>
>
We avoid the large 5lb chickens from the Safeway, and buy the smaller "air
dried" chicken breasts at Whole Foods. Don't cook your chicken breast over
150F max. You must be doing that when you boil them.

Has anyone tried steaming boneless skinless chicken breasts? I'm going to
try it.

Kent