Golden Sauced Chicken Recipes

GOLDEN CHICKEN

Steps:

• Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
• START COOKING
• Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
• Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
• Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
• Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
• Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
• Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
• Finely slice the bacon and add to the chicken pan, tossing regularly.
• Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.

GOLDEN CHICKEN WITH RICE

Steps:

• In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13x9-in. baking dish. Top with chicken; sprinkle with onion soup mix. , Cover and bake at 350° for 2 hours or until a thermometer reads 180° and rice is tender.

GOLDEN CHICKEN AND NOODLES

Steps:

• Cut chicken pieces in half; place in a 5-qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer or until chicken is tender. Serve over noodles.

GOLDEN CHICKEN

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.

CHICKEN 'N GOLDEN SAUCE

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.

GOLDEN SAUCED CHICKEN

Steps:

• 1. Place chicken in slow cooker. In a medium sauce pan, melt butter over medium heat. Stir in Italian dressing mix. Stir in soup, broth and cream cheese. Pour over chicken. Cover and cook on low for 4-5 hours. 2. Slice the chicken. Serve chickn and sauce over hot, cooked pasta.