Golden Chicken

Golden Chicken
source unknown (I probably pulled it out of one of my many cookbooks)


6 boneless, skinless chicken breasts
1/2 stick margarine
1 can (10 1/2 ounces) golden mushroom soup
1/2 cup sliced almonds
1/4 cup water


Place chicken breasts in a greased 9x13-inch baking pan. In a saucepan, combine margarine, soup, almonds and water. Heat and mix just until margarine is melted. Pour mixture over chicken. Cover and bake at 350 for 1 hour or until done.


**MY NOTES: I use chicken with the bone in it all the time. And I use slivered almonds since, for some unknown reason, I have a huge bag of them in my freezer. I also cover the pan with tin foil (I don't have...well, any... pans with lids and very few of my baking dishes have lids) and make sure it seals very well.

Chicken with honey-orange sauce

Chicken with honey-orange sauce
adapted from the recipe at delish.com


2 navel oranges
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon pepper
4 boneless, skinless chicken breasts, trimmed and tenders removed
1 cup reduced-sodium chicken broth
1 tablespoon canola oil
1 cup white wine (or apple juice)
1/2 cup golden raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered almonds


Zest and juice 1 orange. Remove skin and white pith from other orange, then halve and slice. Reserve zest and juice separately from orange slices.

Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in flour, shaking off any excess. Transfer remaining flour to a small bowl, add broth, and whisk to combine.

Heat oil in a large nonstick skillet over medium heat. Add chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to pan and cook 1 minute. Add flour-broth mixture, reserved orange zest and juice, raisins, honey, cinnamon stick, and remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return chicken and any accumulated juices to pan and cook, turning chicken once or twice, until an instant-read thermometer inserted into thickest part of meat registers 165 degrees F and sauce has thickened, 10 to 12 minutes.

Transfer chicken to a serving platter. Discard cinnamon stick. Spoon sauce over chicken and garnish with reserved orange slices and almonds.

Serves 4

**MY NOTES: This is another one of those recipes that I find needs very little tweaking. The recipe calls for freshly ground pepper. I use the ground pepper in the can because that's what I have. The recipe also calls for toasting the slivered almonds. I don't bother. I don't like the taste of toasted almonds. I barely like the taste of almonds to begin with.