Chicken In Cream Sauce Food

CHICKEN WITH PESTO CREAM SAUCE

Steps:

• 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

CHICKEN IN GARLIC WHITE WINE CREAM SAUCE

Steps:

• Lightly brown both sides of chicken in olive oil.
• Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.

PASTA, CHICKEN & A CREAM SAUCE

Steps:

• Using a heavey based frying pan, heat the oil and the butter and add the garlic to a low heat. After a minute add the chicken breasts to the pan and cook for 5 minutes on each side, or until the juices are no longer pink.
• When ready, remove the chicken breast from the pan and slice diagonally into thin strips and set aside.
• Meanwhile, add the onions to the used pan and cook gently for 5 mintues until they become soft.
• Crumble the bouillon cube over the top and add the water. Bring to the boil and leave to simmer for around 10 minutes.
• Once the liquid has reduced stir in the cream, milk, Parmesan and spring onions. Season to taste with salt and pepper. Boil once again then leave to simmer for around 10 minutes until the sauce has thickend.
• While the sauce is thickening boil a pan of lightly salted water with a little olive oil. Add the fettuccine and cook for 5 minutes till tender yet still firm or to the guidlines on the packet. Drain and transfer to a warmed bowl. Layer the chicken slices over the top and once the sauce is ready pour over the top of the chicken. Garnish with parsely and serve.

CHICKEN IN CREAM SAUCE

Steps:

• Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
• Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
• Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
• Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

CREAMY GARLIC CHICKEN

Steps:

• Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
• Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
• Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
• Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
• Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.

CREAMY GARLIC CHICKEN

Steps:

• Season chicken breasts on both sides with salt and pepper.
• Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.
• Heat a large skillet with high sides to a medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. (Do not worry about cooking the chicken all the way through, they will finish cooking later.)
• Add the remaining ½ tablespoon butter to the pan. Turn the heat down to medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
• Pour in the wine. Bring it up to a boil and then reduce to a simmer. Simmer until reduced by half. Once the wine has reduced, pour in the cream. Again, bring the cream and wine up to a boil and then reduce to a simmer. Add the chicken back to the sauce, cover and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees.
• Once the chicken is cooked, add in the spinach. Shut the lid and simmer for another 1-2 minutes. Remove the lid and toss the spinach with the chicken and sauce until completely wilted. Season to taste with salt and pepper.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.

CHICKEN BREASTS IN LEMON CREAM SAUCE

Steps:

• Melt 3 tbs butter in a large skillet over medium heat.
• Add mushrooms and saute until tender.
• Remove with a slotted spoon and set aside.
• Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
• Melt remaining 3 tbs butter in skillet.
• Add chicken and saute 5 to 6 minutes on each side or until golden brown.
• Transfer chicken to a serving platter (keep warm).
• Add broth to skillet, scraping up browned bits.
• Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
• Stir in cream and lemon juice.
• Cook over medium heat until slightly thickened.
• Stir in mushrooms, white pepper& salt to taste.
• Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
• Serve over rice or noodles.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

CHICKEN WITH A CREAMY MARSALA SAUCE

Steps:

• Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
• Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
• Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
• Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

PAN-ROASTED CHICKEN IN CREAM SAUCE

Steps:

• Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
• Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
• Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
• Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
• Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

EASY CREAMY CHICKEN IN TOMATO SAUCE

Steps:

• Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
• Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
• Heat a large frying pan over medium-high heat.
• Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
• Pour in the passata/tomatoes and cream.
• Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
• Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
• Top with basil and serve.

CHICKEN IN CREAMY PAN SAUCE

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.
• Return chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

CHICKEN IN CREAMY MUSTARD SAUCE

Steps:

• Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
• Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
• Can be served with bread and/or boiled veggies.

CREAM SAUCE RECIPE COLLECTION

Steps:

• GARLIC CREAM SAUCE (with OPTIONAL PARMESAN) Heat the olive oil in a sauce pan over medium heat. Add the minced garlic and while constantly moving it around with a wooden spoon, sauté if for 30-40 seconds or until fragrant and just beginning to turn golden. Add the heavy cream, stir, bring to gentle simmer and simmer until the sauce thickens to your liking. Remove from heat. Add the grated Parmesan (optional) and stir until it melts and blends in with the sauce. Season with salt and pepper to taste. CHORIZO CREAM SAUCE In a non-stick pan over medium heat begin to brown the chorizo while gently breaking it up with a wooden spoon. When mostly cooked through, remove any excess fat with a small spoon (may not need to). Add the heavy cream, stir, bring to simmer and cook for another couple of minutes. Taste and adjust seasonings. HONEY MUSTARD CREAM SAUCE In a sauce pan over medium heat add the heavy cream, mustard and honey. Whisk until combined and simmer briefly until the sauce thickens to your liking. Season with salt and pepper to taste. SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES) In a sauce pan over medium heat add heavy cream and chicken base. Stir to combine and bring to simmer. Add Cajun seasoning OR red pepper flakes (plus optional Parmesan). Simmer until sauce thickens to your liking or thicken with slurry. SIMPLE CHEESE CREAM SAUCE Add the heavy cream to a sauce pan, place on stove and heat over the highest setting of low available before you get to medium-low. Add garlic salt and dried oregano and stir. Once you observe the cream forming a skin on the surface, it is hot enough. In batches add the shredded cheese and stir to combine. Add the next batch only after the previous one has been incorporated. When the sauce is smooth, remove from the heat and serve immediately. Leftovers of this sauce must be warmed up on low, with a bit of extra heavy cream, otherwise the fat from the cheese might cause it to separate. WHOLE GRAIN MUSTARD CREAM SAUCE In a small saucepan over medium heat combine the heavy cream and the whole grain mustard. Bring bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.

CHICKEN WITH A CREAMY VEGETABLE SAUCE

Steps:

• Heat a frying pan over medium heat and spray with nonstick spray.
• Add chicken and cook 6 minute.
• Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
• Remove all from pan and add sauce.
• For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
• Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
• Add the tomato and cook for 2 more minute.
• Serve over noodles or rice.

CHICKEN WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts with a meat mallet to flaten.
• Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
• In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
• Remove chicken from large saucepan to a plate.
• Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
• Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
• Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
• Enjoy!

CHICKEN IN SOUR CREAM SAUCE

Steps:

• In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

CHICKEN IN CREAMY PAN SAUCE

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce.
• Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

CHICKEN WITH MUSTARD CREAM SAUCE

Steps:

• Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

CHICKEN WITH GARLIC CREAM SAUCE

Steps:

• If you haven't got a butcher to spatchcock the chicken for you, do not worry: it's easy enough to do yourself; indeed, it's a task I take perhaps unseemly delight in. Put the chicken, breast-side down, in a large but fairly shallow roasting tin (I use one that measures 34 x 37 x 5cm / 14 x 15 x 2 inches) and push down on it until you hear a satisfying crunch. With some good kitchen scissors or poultry shears, cut through each side of the backbone, remove it, leaving it in the tin, then turn the chicken the other way up, and now press onto the breast to flatten it a little more. Flip the chicken breast-side down again and sprinkle ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) over the inside of the chicken. Peel the 2 cloves of garlic and mince or grate over the chicken, too, and rub lightly into the meat. Leave for 30 minutes or so to let the chicken come to room temperature. Pour the cream into a small saucepan (I use one of 14cm / 6 inches diameter). Peel the 4 cloves of garlic, and mince or grate into the cream, add a good grinding of pepper, stir well, and bring to a boil, then turn down and let it bubble away for 3 minutes. Don't worry about the cream boiling, just don't let it boil over. Stir regularly with a silicon spatula so that you can scrape down the sides as well. Take the pan off the heat, cover with a lid or foil and let it steep while the chicken cooks. Heat the oven to 220℃/200℃ Fan/425°F. Turn the chicken the right way up, smear the soft butter over the skin, and sprinkle with the remaining ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt.) Pour the vermouth and water (replacing both with light chicken stock if you prefer) into the tin around the chicken and transfer to the oven to cook for approx. 45 minutes, by which time the skin should be golden and crisp, and the meat completely cooked through. The juices should run clear if you use the tip of a knife to pierce where the thigh meets the body (or just waggle the thigh to see if it feels loose). Transfer the chicken to a carving board and let it rest for 10 minutes. Pour the juices from the roasting tin into your saucepan of cream, scraping up any golden sticky bits. While the chicken is resting, bring the cream sauce to just under a boil, then turn the heat down and let it simmer gently for 5 minutes, keeping an eye on the pan and stirring regularly. Taste to see if you want to add salt and pour into a warmed jug. Add most of the chopped parsley and chives to the jug and stir. Cut the chicken up and arrange on a warmed platter. Pour a little of the sauce over, and sprinkle with the remaining herbs. Bring the jug to the table with the chicken so that people can pour more over as they eat. It's a lot of sauce, but that's the way we like it. Should you have any left over, warm it up, add a little grated Parmesan and some more freshly chopped parsley or chives, toss with pasta or drizzle over steamed new potatoes or, frankly, anything you'd like.