Help needed!

BellaBargains

Hi,
Sorry, I'm not very old style I know, but you guys all really know your stuff so I'm hoping you can help. I've got my in-laws coming for dinner (bit short notice) and I'm going to do Chicken Chausseur using Chicken Tonight sauce but the instructions are leaving me baffled and I need some help (to prevent me either wasting dinner or poisoning everyone). I'm intending to use whole chicken breasts - the instructions read:

To oven cook:
1. Preheat oven blah blah
2. Pan fry 400g boneless chicken until golden
3. Place chicken in a casserole dish, stir in the sauce and cover
4. Cook in thoven for 1 hour
* If you prefer to use chicken pieces, use 800g and allow an extra 10 mins cooking time

My question - is it asking me to pan fry the whole chicken breast? And if so, is it just to cook it on the outside, ie seal it?

I'm such a rubbish cook I really get stuck at all these things. Hope one of you helpful people can come to my rescue.

Thanks in advance

BB

Jack's_mummy

I would think it just means panfry it for a couple of minutes to seal it and give it a bit or colour.

ka7e

I must admit I cook chicken pretty thoroughly before putting into a ready-made sauce. Mainly because you are putting the chicken into a cold sauce and that has to heat through before the chook starts getting cooked.

Skint_Catt

ka7e wrote: »

I must admit I cook chicken pretty thoroughly before putting into a ready-made sauce. Mainly because you are putting the chicken into a cold sauce and that has to heat through before the chook starts getting cooked.

I agree unless done for 10 hours in the SC!