Chicken In Golden Sauce Recipes

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CHICKEN 'N GOLDEN SAUCE



Chicken 'N Golden Sauce image

Make and share this Chicken 'N Golden Sauce recipe from Food.com.

Provided by oopsmakes3

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs chicken breasts or 2 lbs chicken parts
1/3 cup flour
1/2 teaspoon paprika
1 dash pepper
1/4 cup melted butter
1 (10 1/4 ounce) can cream of chicken soup
1 tablespoon minced parsley (i don't use)

Steps:

  • Coat chicken with mixture of flour, paprika& pepper.
  • Arrange chicken in single layer (skin down if has skin) buttered baking dish (12*7 1/2*2") Dribble melted butter over chicken.
  • Bake in med oven (375) for 20 minutes.
  • Turn chicken and bake 20 minutes longer.
  • Stir soup: pour over chicken; sprinkle parsley on top.
  • Bake another 20 minutes.

Nutrition Facts : Calories 595.9, Fat 36.8, SaturatedFat 14.5, Cholesterol 181.6, Sodium 701.4, Carbohydrate 13.4, Fiber 0.4, Sugar 0.5, Protein 50.3

GOLDEN CHICKEN



Golden Chicken image

Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.

Provided by Heydarl

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 kg chicken
1 piece gingerroot, size of small walnut
1 spring onion
1 cup water
1 cup light soy sauce
3 tablespoons dark soy sauce
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 whole star anise
1 bay leaf
2 teaspoons brown sugar

Steps:

  • Wash chicken well and pat dry with paper towels.
  • Place ginger and spring onion in the cavity of the chicken.
  • Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
  • Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
  • Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
  • The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
  • Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
  • To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.

Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8

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