Posts by Mariop

Kouk, one more thing, I'm getting ready to try this out but I did not see where the chicken gets cooked the rest of the way. You said not to worry if the chicken is not cooked all the way through but I didn't pick up where in the...

Kouk I have a couple of good old cast iron pans and some plain old steel if those would be better. I am thinking of using the plain old steel unless you think the cast iron would be better. We also have heavy aluminum wagner ware pans...

Boar_d_Laze,   Kouk is right, I was not trying to make soup, I am trying to make chicken and noodles. Chicken, bow tie noodles and just enough of the sauce to thoroughly coat the mix. I am looking for a more powerful flavor....

Oh, I forgot. I use two pans because white meat gets kind of rubbery if it is cooked to long. I like it to stay tender.

You must be mistaken chefedb. I joined and posted my first thread on this site last night. I am about as carnivorous as they come. Thanks all for the ideas, I'll give them a try.

I have a chicken and noodle dish I make that has a very good flavor. The problem is I want more of the flavor. I am looking for some advice on how to make the flavor stronger.   I cut up fajita sized white chicken meat and fry...