Easy Chicken Sunday Lunch For Two Recipes
SUNDAY CHICKEN
This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
EASY CHICKEN SUNDAY LUNCH FOR TWO
Want a roast dinner for two without all the leftovers? Try this hassle-free route to tasty roast chicken for two.
Provided by English_Rose
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.
- To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornstarch and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.
- For the potatoes, tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.
- For the vegetables, heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.
- Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.
- In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.
- Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.
Nutrition Facts : Calories 1798, Fat 79.4, SaturatedFat 28.7, Cholesterol 207.7, Sodium 508.5, Carbohydrate 195.4, Fiber 27.2, Sugar 13.7, Protein 72.4
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