Easy Chicken On Sunday Food

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EASY CHICKEN SUNDAY LUNCH FOR TWO



Easy Chicken Sunday Lunch for Two image

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

2 (7 ounce) boneless skinless chicken breasts
3 tablespoons olive oil
sea salt
fresh ground black pepper
1/3 cup chicken stock
7 tablespoons red wine
1 teaspoon cornstarch
1 pinch sugar
12 new potatoes
3 1/2 ounces goose fat or 3 1/2 ounces other fat
3 tablespoons olive oil
1/2 onion, finely chopped
5 ounces asparagus
3 ounces fresh peas
3 ounces salted butter, softened
1 1/2 tablespoons finely chopped fresh sage

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

SUNDAY CHICKEN



Sunday Chicken image

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

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup butter, melted, divided
1-1/4 cups quick-cooking rice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Salt and pepper to taste
Paprika

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.

SUNDAY CHICKEN RICE BAKE



Sunday Chicken Rice Bake image

Make and share this Sunday Chicken Rice Bake recipe from Food.com.

Provided by LexingtonMom

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
1 (7/8 ounce) envelope dry onion soup mix
1 (4 ounce) can mushroom pieces
1 cup rice
1 (10 ounce) bag frozen peas and carrots
2 1/2-3 lbs chicken, cut up
paprika

Steps:

  • Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms.
  • Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
  • Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop.
  • Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika.
  • Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.

Nutrition Facts : Calories 712.8, Fat 33.7, SaturatedFat 10.1, Cholesterol 138.2, Sodium 1195.6, Carbohydrate 59.2, Fiber 3.8, Sugar 2.8, Protein 42.3

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