Chicken Breasts With Sauce Pieces Of Gold Food

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

HONEY LEMON CHICKEN

Steps:

• Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even cooking): Pound to even thickness about 1cm/ 2/5" thick.
• Sprinkle each side generously with salt and pepper.
• Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.
• Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.

CHICKEN BREAST WITH CLEMENTINES, THAI BIRD CHILE AND YUKON GOLD AND CAULIFLOWER PUREE

Steps:

• Preheat the oven to 250 degrees F.
• Pat the chicken breasts dry with a paper towel. Coat a medium saute pan with olive oil, and place over medium-high heat. When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan. Cook until the skin is golden and crispy, 4 to 6 minutes. Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes. If the pan starts to smoke, lower the heat. Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate.
• Remove the excess oil from the pan before returning over medium-high heat. Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan. Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt. Continue cooking until the stock has reduced. Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed. The sauce should be thickened and a little chunky.
• Lay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top. Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines.
• Halve the potatoes, and then cut each half into 6 to 8 pieces. Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water. Sprinkle generously with salt (it should taste like the ocean) and bring to a boil. After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender.
• Bring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl. Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined. Repeat this process with the remaining cream and butter until incorporated. Taste for seasoning (you will probably have to add salt), and serve warm. Yield: 2 servings.

BAKED CHICKEN IN CARDAMOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a sauté pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.
• Remove and place the chicken in an ovenproof casserole dish or Dutch oven.
• Add the remaining oil, butter, and onion to the sauté pan; sauté until onion is wilted, about 5 minutes.
• Add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes.
• Transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth.
• Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.
• Bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear.
• Garnish with toasted almonds and serve with the sauce and rice.
• Note: if you've not made this dish before, I recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.

CREAMY GARLIC CHICKEN BREAST RECIPE

Steps:

• Season the chicken with salt, garlic powder and pepper.
• In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
• Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
• Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
• Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
• Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
• Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
• Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
• Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
• Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
• Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
• Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

JUICY BAKED CHICKEN BREAST RECIPES - 6 WAYS

Steps:

• Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes, or for best results, for 2-4 hours.
• When you are ready to bake, preheat oven to 375ºF and spray a baking dish with nonstick cooking spray. Option to line the baking dish with tin foil first. Then, transfer all of the contents of your bag (including the marinade) into a 9x9-inch baking dish.
• Cook chicken breasts at 375ºF for 20-25 minutes. Use an instant-read thermometer to make sure the chicken breast reads 160ºF - 165ºF.
• Remove chicken breast from the oven and then place it onto a plate. Let chicken rest for 10 minutes before serving so that the internal temperature of the chicken can reach 165ºF, which is the safe eating temp for chicken.
• Option to eat as is, chunk the chicken, or shred it.

OVEN-BARBECUED CHICKEN

Steps:

• Flour mixture: combine all ingredients in a paper or plastic bag. Coat chicken pieces one at a time in bag.
• Lightly oil a cookie sheet with olive oil. Spread flour-coated chicken pieces evenly on sheet.
• Combine the sauce ingredients. Using a brush, coat the chicken pieces with sauce.
• Preheat oven to 350°F Bake small pieces like legs for 60 minutes. Larger pieces like breasts may take up to 90 minutes. Every 30 minutes, turn the pieces over and coat with BBQ sauce. Give a final coat just before serving.

CHICKEN CAPICOLA IN WHITE WINE AND BUTTER SAUCE

Steps:

• Place the chicken on a cutting board and season with both sides with kosher salt and pepper. Place 1 slice of capicola on top of each piece of chicken. Press down lightly.
• Place about ¼ cup of flour in a large shallow plate. Dredge both sides of the chicken in the flour and set aside.
• Heat a large saute pan over medium heat. Add 1 tablespoon each of olive oil and butter. When the butter has melted and is shimmering, add chicken to pan with the capicola side down. Make sure not to crowd the pan. If necessary, saute the chicken in 2 batches adding more olive oil and butter if needed. Saute the chicken for 2 to 3 minutes per side or until golden brown and just cooked through. Remove the chicken from the pan and place on a plate. Cover with foil to keep warm.
• Turn the heat up to medium high under the same saute pan. Add 1 cup of Chardonnay. Scrap up any bits on the bottom of the pan. Bring the wine to a gentle boil can cook for 3 to 4 minutes. The wine should be reduced by about ¼. Stir occasionally.
• Add the juice of ¼ lemon. Turn the heat to low and add 2 tablespoons of butter. Stir the sauce until the butter has melted and is incorporated. Season to taste with salt and pepper.
• Return the chicken to the pan and coat with the sauce. Cover and let simmer for 3 to 4 minutes.
• To serve, remove the chicken from the pan and drizzle the sauce over the top. Sprinkle with chopped fresh parsley and the Parmesan cheese.

SWEET AND SOUR DUCK SAUCE CHICKEN TWO WAYS

Steps:

• Preheat the oven to 400° F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
• Arrange the chicken pieces in a single layer in the baking pan. Pour the duck sauce evenly over the chicken.
• Cover the pan with foil, and bake in the preheated oven for 40 minutes. Uncover the pan, baste the chicken, and bake for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C). OR To Make Sweet and Sour Chicken with Peppers and Pineapple:
• Preheat the oven to 400°F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
• Arrange the chicken pieces in a single layer in the baking pan. Sprinkle lightly with paprika, garlic powder and black pepper. Cover the pan with foil and bake in the preheated oven for 40 minutes.
• While the chicken is baking, warm the oil in a chef's pan or large skillet. Add the onions and peppers and saute just until tender, about 3 to 5 minutes. Stir in the pineapple chunks and duck sauce, and remove from the heat.
• Carefully remove the pan from the oven, uncover, and pour the sauce evenly over the chicken. Return the pan to the oven, and cook uncovered for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C).

CHICKEN WITH CREAMY CURRY SAUCE

Steps:

• Gather the ingredients.
• Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
• Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
• In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
• Cover the pan and simmer for 5 to 10 minutes longer.
• Stir in the cream and add salt to taste. Heat through.
• Remove the chicken and sauce to a serving dish.
• Serve chicken breasts over hot cooked rice with some of the sauce.

POT OF GOLD

Steps:

• 1. PLACE A CHICKEN IN A KETTLE WITH WATER, SALT, ACCENT, PARSLEY, CELERY TOPS, PEPPERCORNS AND SLICED ONIONS. BRING TO A BOIL, COVER, REDUCE HEAT TO SIMMER FOR 1 HOUR OR UNTIL TENDER. REMOVE CHICKEN AND COOL. REMOVE MEAT FROM BONES AND CUT INTO PIECES. STRAIN JUICE AND RETAIN 3 CUPS.
• 2. PLACE CARROTS IN SAUCE PAN WITH A SMALL AMOUNT OF WATER AND SIMMER FOR 10 MINUTES. ADD PEAS AND COOK 5 MINUTES LONGER, DRAIN AND MELT BUTTER IN PAN. ADD ONION, SLICED CELERY AND COOK UNTIL TENDER. REMOVE FROM HEAT AND BLEND FLOUR GRADUALLY. STIR IN CHICKEN BROTH AND MILK. ADD THYME. COOK STIRRING CONSTANTLY UNTIL THICKENED AND COMES TO A BOIL. REMOVE FROM HEAT, ADD CHICKEN PIECES, CARROTS AND PEAS. MIX WELL. TURN INTO 4QT CASSEROLE. BAKE 30 MINUTES AT 350 DEGREES. TOP WITH BISCUITS. BAKE 18-20 MINUTES OR UNTIL BISCUITS ARE BROWN.

CHICKEN IN CARAMELIZED ONION SAUCE RECIPE

Steps:

• Heat the olive oil in a 12 inch frying pan, over medium high heat. Stir in the onions. Just stir here and there for the first 5 to 7 minutes.
• Once onions start to brown, stir more frequently. Onions should be browning not blackening. If your onions are getting too dark turn down your heat a bit. If the onions begin to stick to the bottom of the pan, pour a little water in and stir the onions around.
• The onions should be fully caramelized in 12 to 15 minutes. All the onions should be browned with a few black pieces here and there. Remove from heat and set the finished onions aside in a bowl.
• Whisk the flour, garlic powder and seasoning salt together.
• Return the uncleaned frying pan back to the stove and melt the butter to sizzling over medium low heat.
• Coat the chicken breasts in the flour mixture on both sides. Shake off the excess. Brown the chicken breasts on both sides in the butter. Place browned pieces of chicken on a plate to the side of the pan.
• Carefully pour a little chicken broth into the frying pan and swirl it around to remove any of the browned, cooked to the bottom bits. Whisk in the remaining broth and bring to a simmer.
• Return the onions to the pan. Return the browned chicken to the pan in single layer. Simmer until the chicken is cooked through and the sauce has slightly thickened. Serve.