The Richmond Register


September 12, 2012

Substitute chicken breasts for beef

RICHMOND — When you’ve got a craving for beef, nothing else will do.

But living with someone who always prefers chicken over beef, I’ve become adaptable, and have found, to my delight, that boneless, skinless chicken breasts may be substituted for beef in any number of dishes with a very satisfactory outcome!

The recipes below are traditionally made with beef, in my house anyway, but I have experimented and found they can be quite tasty in their own right by using the ever-versatile boneless, skinless chicken breast.

The Keshy Yena, a traditional dish of the Dutch West Indies, is a little complex to make and may seem to contain an odd combination (dill pickles, olives, raisins, et al), but, trust me, it provides one with a unique burst of flavors with each bite.

The fajitas will give you an authentic taste of Mexico, and the chicken stroganoff is simplicity itself to make, with its reliance on canned goods.

If you find these tasty, you too may want to experiment with substituting chicken in some of your favorite meat dishes.

A willingness to experiment is, after all, the hallmark of a good cook!

Keshy Yena


3 lb. Edam cheese

2 lb. boneless, skinless chicken breasts, thinly sliced

1/3 cup flour

1 tsp. salt

1T catsup

1/2 tsp. ground black pepper

3/4 cup butter or margarine

1/2 cup dry red wine

2 green peppers, coarsely chopped

1/2 lb. finely sliced mushrooms

1 medium sized onion, finely chopped

2 large tomatoes, chopped

1/4 tsp. ground red pepper

2 large dill pickles, finely chopped

1/4 cup whole seedless raisins

1 cup whole green olives with pimentos

1 can condensed mushroom soup

1/2 cup water


Remove the rind from the cheese and slice it into thin strips, lining the bottom and sides of a 3-4 quart, oven-proof casserole dish with the slices.

Coat the chicken in the flour, salt and pepper, and, in a large fry pan, melt 1/2 cup of the butter and cook the beef until brown.

Add the wine and cook for about three minutes, then remove chicken/wine mixture and put aside.

In the fry pan, melt remaining 1/4 cup butter and sauté peppers, onion and mushrooms until the mixture is soft.

Add tomatoes, red pepper and salt. Cook, stirring, until the liquid is cooked down and mixture becomes thick.

Add the pickle, raisins, olives and catsup, then add the chicken/wine mixture and blend well.

Stir in the soup and water, blending thoroughly.

Pour the mixture into the casserole, grating any remaining cheese on top.

Bake in a 350-degree oven for one hour. Bring to the table and stir well, scraping the sides to assure all the melted cheese is blended into the mixture.   

Chicken Fajitas


2 lbs. boneless, skinless chicken breasts

1/2 cup olive oil

1/2 cup wine vinegar

1 tsp. sugar

2 T fresh oregano leaves or 1 tsp. dried

1/2 tsp. garlic salt

1 tsp. chili powder

1 tsp. ground cumin

1 T fresh cilantro (also known as coriander) or 1/2 tsp. dried

1/2 tsp. black pepper

2 large onions, thinly sliced

2 large green or red peppers, thinly sliced

1-2 cups shredded cheddar cheese

1 pack of large (burrito-size) flour tortillas


Mix the oil, vinegar, sugar and spices and pour into a large non-metallic baking dish or casserole. Stab the chicken all over with a fork and place it in some of the marinade, reserving a bit for basting.

Refrigerate and marinate for at least eight hours or overnight, turning the meat occasionally.

Broil the meat until it’s completely done, basting occasionally with the marinade.

In the meantime, sauté the onions and peppers in a little olive oil until limp.

When the chicken is done, remove to a platter and slice thinly.

Heat the tortillas in a 350- degree oven, or two minutes in a microwave on high, until just warm.

When ready to serve, place chicken strips and some onions and peppers in the center of the tortilla. Top with grated cheese and with salsa, guacamole, sour cream or a combination.

Fold the tortilla up and there you have it.

Chicken Stroganoff


1-1/2 lbs. boneless, skinless chicken breast, about 3/4-inch thick

1/3 cup dry vermouth

1 large can chicken gravy (1-1/2 cups)

2 large onions, thinly sliced

2 small cans sliced mushrooms

2/3 cup sour cream

1 tsp. dry mustard


Cut the chicken into bite size cubes. Heat 3 T butter or margarine in a heavy skillet over medium heat and brown the chicken on all sides.

When the chicken is lightly, nicely browned, remove it from the pan and sauté the onion until it is transparent.

Add mushrooms, gravy, dry mustard, vermouth, 1/2 tsp. salt and 1/8 tsp. pepper.

Put the meat back into the pan and cook gently, uncovered for 15 minutes.

Stir in the sour cream and heat gently, being careful not to let the mixture bubble after the sour cream is added, and heat gently for an additional 5 minutes. Serve over egg noodles or rice.

Text Only
  • GinaNoemugpic.jpg Growing and cooking with herbs

    We all want to eat food that tastes good. One of the most common ways we tend to make food taste good is by adding salt. Unfortunately, most American diets are too high in sodium. Diets high in sodium can raise blood pressure, which can lead to many major health issues including heart disease. Herbs provide a great way for us to limit our sodium intake while still consuming flavorful foods.

    May 16, 2014 1 Photo

  • 04.18 Food .jpg It’s egg party time

    I love this time of the year because eggs really do go down in price during the Easter season. I have some new recipes on how to fix eggs besides the coloring part.

    April 18, 2014 2 Photos

  • 03.21 Jacksons.jpg Let’s go to Jackson, and I don’t mean Mississippi

    The Jackson I have been to this week is right here in Richmond. If you get to 203 S. Third St. in Richmond, that is where you will find “Jackson’s,” owned and operated by Sean Jackson.

    March 21, 2014 2 Photos

  • Shop your refrigerator, part two: Casseroles

    Last article, we wrote about making soup out of leftover ingredients you have around the house. With this winter giving us one more round of snow early in the month, a hot bowl of soup turned out to be a good way to stay warm while staying home.

    March 13, 2014

  • Let’s have a Mardi Gras party in Kentucky

    It’s the time of year when the people in New Orleans celebrate a festival called Mardi Gras. Many states now do the same. Some call it “Fat Tuesday” which I have never understood till I went to New Orleans (five times) and saw all of the excitement for myself.

    February 27, 2014

  • Beat the winter blues with meatballs

    When it’s this cold outside it’s nice to warm up with some good comfort food.
    I can think of few things more wonderful than the smell of simmering meatballs coming from the kitchen while I cuddle with my two young children, and a few good books, on a brisk winter day.

    February 27, 2014

  • 01.31 Red Velvet Cookie.jpg Bake up some red velvet, white chocolate cookies

    After the kids come in from building snow forts and making snow angels, I like to have big cup of hot chocolate with extra marshmallows. But if you really want to indulge after playing in the snow, try these melt-in-your-mouth cookies.

    January 31, 2014 1 Photo

  • Liz Denny.jpg Home cooking bonds the Culton sisters

    Fours sisters from the Culton family share a bond of good home cooking.
    The sisters are: JoEtta Culton Dunn, Joyce Culton Smith, Betty Culton Oliver and Kathy Culton Smith.

    January 23, 2014 3 Photos

  • 01.17 cooking pie pic .jpg Rogers loves cooking

    Barbara Rogers started cooking as a teenager in high school. She was inspired to cook by her high school home economics teacher Dixie Edwards.

    January 16, 2014 2 Photos

  • GinaNoemugpic.jpg Keeping food safe during emergencies

    Today’s article is one I have submitted before, but the information in it is worth reading again.
    The food in refrigerators and freezers represents a significant investment. Winter storms can cause power outages that may last from a few hours to several days before electricity can be restored.

    January 10, 2014 1 Photo