Chicken With Creamy Green Onion Sauce Food

CHICKEN WITH CREAMY GREEN ONION SAUCE

Steps:

• Melt butter over med. high heat.
• Stir in flour and cook until bubbly.
• Reduce heat to medium.
• Stir in remaining ingredients except yogurt. Make sure you stir the green onions into the sauce at this point. The release of these flavors as it warms is what makes the sauce!
• Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes).
• Stir in yogurt and heat through.
• Serve over baked or sauteed chicken breast.

CHICKEN BREASTS WITH GREEN CHILI CREAM SAUCE

Steps:

• Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
• Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
• Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
• In food processor or blender process yogurt and ricotta to smooth paste.
• When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.

CHICKEN WITH LEMON AND GREEN ONION SAUCE

Steps:

• Heat broiler; line a broiler pan with foil and oil the rack.
• Rinse chicken; pat dry. Put chicken breast between two sheets of plastic wrap and gently pound to thin to an even thickness Rub with olive oil and sprinkle with salt and pepper.
• Arrange on oiled broiler rack.
• In a saucepan, combine remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 seconds.
• Broil the chicken for about 12 to 15 minutes or until juices run clear, turning about halfway through the cooking time. Drizzle each chicken breast with about 1 teaspoon of the lemon mixture 1 minute before it's finished.
• Serve chicken with the remaining sauce.

CHICKEN WITH GREEN CHILE SAUCE

Steps:

• Sprinkle chicken breasts with salt. Dip in flour, shaking off excess. Heat large skillet over med-high heat until hot. Add oil; heat until hot. Cook chicken in batches 8-10 minutes or until golden, turning once. Remove chicken.
• Cook onion and garlic in same skillet over medium heat 5 minutes or until browned. Stir in salsa verde, water and cilantro. Return chicken to skillet. Simmer 10-15 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on platter.
• Whisk sour cream into onion mixture (do not boil); pour over chicken.

SOUR CREAM AND ONION CHICKEN

Steps:

• Combine all coating ingredients (except butter.
• Dip chicken into melted butter.
• Coat chicken with crumb mixture.
• Reserve remaining crumbs.
• Put chicken in 9 X 13 pans.
• Put onions on top of chicken and around pan.
• Sprinkle remaining crumb mixture over onions.
• Drizzle w/remaining butter.
• Bake at 350 for 30 minutes or until chicken is cooked thoroughly.
• To make sauce:.
• Melt butter in pan.
• Stir in flour (stir for a little bit).
• add sour cream, green onion and pepper and stir for one or two more minutes.
• If sauce is too thick, add a little milk.
• Pour over cooked chicken and save some for mashed potatos!
• Enjoy!

GINGER GREEN ONION SAUCE

Steps:

• Cut green onions into very small slices Put onions into small bowl Peel ginger, cut and dice into fine pieces In a wok, heat up peanut oil or sesame oil until it bubbles Pour oil on top of ginger and green onion until it just fills to the top of the vegetables.
• Add salt to taste, I use about 1 tsp salt Mix and use on meat This sauce can last in the fridge for about 3 weeks because it sits below the oil.

ONION SAUCE CHICKEN

Steps:

• Peel and slice onion; set aside.
• Split whole chicken breasts.
• Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.
• Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside.
• Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over.
• Bake at 350°F for 1 1/4 hours.