Simple Velvet Chicken Gooseberry Patch Recipes

GOOSEBERRY PATCH SWISS CHICKEN

Steps:

• Preheat oven to 325.
• Place chicken in a lightly greased 13x9" pan.
• Sprinkle with croutons, celery, onion, cheese and almonds.
• Add salt and pepper to taste; set aside.
• Combine soup and mayonnaise thoroughly and pour over chicken mixture; spread evenly.
• Cover and bake for 50 minutes.
• Uncover and bake an additional 10 minutes.
• Let stand 5-10 minutes before serving.
• NOTE: This can be prepared the day before. Add everything except the mayo/soup mixture. Cover and refrigerate until you are ready to make then combine mayo and soup and pour over chicken mixture. Bake accordingly, possibly adding up to 10 minutes until it is heated through.

VELVET CHICKEN

Steps:

• Combine everything except the chicken and cilantro in a large pot. Bring to a boil.
• Add the chicken, breast side down, reduce the heat, cover tightly and simmer 15 minutes. Turn off the heat and leave the pot undisturbed 30 minutes. Turn the chicken over, breast side up, recover and let stand another 15 minutes.
• Carve the chicken as usual. Serve with a few spoonfuls of broth and garnish with cilantro. The rest of the broth can be used to make ramen or rice, or toss the chicken bones back into the broth and simmer another 2 hours to make Asian chicken stock.

BALSAMIC ROSEMARY CHICKEN (GOOSEBERRY PATCH)

Steps:

• Arrange chicken in an ungreased 11x7 baking pan.
• Spread mustard over chicken; sprinkle with salt, pepper and garlic.
• Blend water and vinegar; sprinkle over chicken.
• Arrange one sprig of rosemary on each chicken breast; cover with aluminum foil and refrigerate for 2-3 hours.
• Bake, covered, at 350 for 25-30 minutes; uncover and bake for an additional 10 minutes, until chicken is golden and no longer pink in the center.
• Discard rosemary before serving.

GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)

Steps:

• Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
• Cover & cook on low for 8 hours.
• An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).

CHINESE VELVET CHICKEN

Steps:

• Peel and grate ginger.
• Finely mince garlic cloves.
• Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
• Lightly beat and gently fold in egg whites.
• Thinly slice mushrooms.
• Chop water chestnuts.
• Heat peanut oil in wok to frying temperature of 375°.
• Drop chicken mixture by rounded spoonful 5 or 6 at a time.
• You should taste test to be sure seasoning is to your liking.
• Finish frying chicken.
• Drain oil from wok.
• Stir fry snap peas, mushrooms, water chestnuts.
• Return chicken to wok.
• Add chili paste & soy sauce.
• Stir corn starch and chicken stock together.
• Pour into wok and toss to coat meat & vegetables; allow to thicken.
• Serve over white rice.
• Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.

SIMPLE VELVET CHICKEN (GOOSEBERRY PATCH)

Steps:

• Preheat oven to 350.
• Combine chicken, soup and sour cream and spread in a greased 13x9" baking dish.
• Pour melted margarine over the top.
• Sprinkle with shredded cheese, then crushed crackers.
• Bake for 20 minutes.