Sunday, January 3, 2010

Sweet and Sour Chicken

My mom gave me this recipe years ago and it has become my "company coming for dinner" go-to choice. It looks very fancy, is almost universally liked, is easy, and comes out good every time with no last minute fixing needed. (The pictures shown are a double batch in a larger pan) This is the chicken being browned to a beautiful golden brown.

Ready to be covered with foil and into the oven.

The finished product served over rice. Yummy!

Sweet and Sour Chicken

5-6 chicken breasts
1/3 c. oil (I use less - just enough olive oil to coat the bottom of the pan)
1/2 c. flour
Salt and Pepper to taste
Season Salt (My mom swears by Johnny's Season Salt)


Wash chicken breasts and pat dry, dip in flour and put into well-heated frying pan and oil. Sprinkle with salt and pepper and season salt. Cover with lid and cook until crispy brown.

Heat oven to 350

1 (16 ¼ oz.) can of pineapple slices
1 green peppers thinly sliced

Sauce

Drain pineapple juice into a measuring cup. Add enough water to bring the liquid to 1 1/4 c.

1 c. sugar
2 TBSP corn starch
3/4 c. cider vinegar
1 TBSP Soy sauce
1 tsp. chicken bullion or chicken base

Pour the sauce ingredients into a saucepan and bring to a boil, stirring constantly. Boil until clear and slightly thickened. In a 9X13 pan, put a slice of pineapple and a green pepper slice between each chicken breast, layering as you fill the pan. Pour sauce over all. Sprinkle generously with sesame seeds. Cover with foil and bake for 1 hour at 350.

2 comments:

garlockfam said...

You pictures look amazing, mom. Nice work!

Melinda said...

Remember when some of us made this for a ward Christmas dinner? Well, I spilled some in the car. It smelled delicious for months!

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