Sweet and Sour chicken

MIX THESE INGREDIENTS INTO A MED. SIZE BOWL:

 

y'all, this was SO good- and tastes just like sweet and sour chicken. I did it the "long way" which wasnt long at all- and i served it over white rice with a spinach salad. so good!! 

 

 

 

2 teaspoon garlic salt

1 teaspoon black pepper

1 beaten egg

4 to six tablespoons cornstarch or flour

1 1/2 cups sugar

1 cup vinegar

1 cup chicken Broth

7 tablespoons ketchup

2 tablespoon soy sauce

7 to 8 boneless, skinless chicken breasts

 

Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.

1st Version: Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, catsup, and soy sauce in medium bowl.

Pour over chicken. Bake uncovered for 1 1/2 hours. Turn chicken once or twice.

Faster, easier version – When time is limited

Same recipe as above, only eliminate frying your chicken, and add 3 large tablespoons cornstarch to the above sauce recipe.

Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, (plus 3 TBSP corn starch) with wire wisk. Pour directly over chicken breasts. (Refer to Picture below)

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

So Easy, and so good! This dish is great for company. Leftovers are wonderful.

Remember this is the color of the sauce before it is cooked. The sauce will thicken & the color will darken greatly. It will be similar to thick barbeque sauce. The chicken needs to be (fall apart) tender! Serve this with a Baked Potatoe, Hot Rolls & a vegetable.

This is also great warmed up the next night, and served on Soft Flour Taco shells, or on a bed of rice.

This is what it looks like when you first pop it in the oven.

The sauce will get thicker, darker and it’s yummy!

Creamy Chicken Dijon

This is an easy weeknight favorite in our house. The sauce is very dijon-y though, so make sure you like mustard. I always serve with steamed broccoli and we dip it in the mustard sauce - yummy!


Ingredients:
1/2 cup chicken broth
6 T Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (basil, chives or thyme are my fav, but anything would do)
1 T olive oil
4 (6 oz.) boneless skinless chicken breasts
1 tsp. minced garlic

Directions:
Mix broth, mustard, cream cheese and herbs until well blended; set aside.

Pound chicken out slightly to even out the breast for uniform cooking time. Dry chicken with paper towels. Season chicken on both sides with salt and pepper to taste.

Heat oil in stainless skillet until it shimmers. Cook chicken in hot oil until browned on both sides, approximately 10 min. *Thin chicken might cook in as little as 8 mins, thicker might take 12 - 15. I use a thermometer and cook until chicken is 165 degrees in thickest part.

Stir in mustard sauce and garlic. Scrape up brown bits in pan and mix well into sauce. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

Tips:
-The recipe calles for a 6oz breast, which is tiny - can't find those in the grocery store these days. I usually use 2 large chicken breasts and pound them out a little. If your breasts are really huge (ha!), you can even cut each one in half to make 4 chicken cutlets. It is enough to feed the 4 of us.
-Drying the chicken is the key to browning - don't skip that step
-Best NOT to use a non-stick pan so you get good browning and tasty brown bits to mix into sauce
-Sauce tastes great on broccoli, potatoes, etc.