Chicken With Garlic Cream Sauce Food

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.

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.

CREAMY GARLIC CHICKEN BREAST RECIPE

Steps:

• Season the chicken with salt, garlic powder and pepper.
• In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
• Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
• Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
• Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
• Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
• Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
• Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
• Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
• Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
• Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
• Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

CHICKEN WITH GARLIC CREAM SAUCE

Steps:

• Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm.
• In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant.
• Stir in the mustard, cream and stock.
• Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens.
• Stir in chopped parsley.
• Serve fillets topped with garlic cream sauce and your choice of vegetables.

GARLIC CREAMED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
• Bake uncovered in preheated oven for 1 hour.

ROAST CHICKEN WITH A GARLIC MUSHROOM CREAM SAUCE

Steps:

• Preheat oven to 475 degrees F.
• In large cast iron casserole melt 1 Tbsp butter in Olive Oil at Med High heat Season the chicken inside and out with salt and pepper.
• Add Rosemary to cavity and tie legs together.
• Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
• Turn chicken onto its other breast, cover and roast for 20 minutes.
• Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
• Transfer the chicken to a platter and keep warm.
• For the Sauce: Skim the fat from the juices in the casserole.
• Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
• Pour in any collected juices from the chicken platter, add cream and boil until sauce is thick enough to coat a wooden spoon, about 5 minutes.
• Swirl in remaining butter until blended season with salt and pepper.
• Pour sauce into a sauceboat and serve with chicken.
• Enjoy.

CREAMY GARLIC CHICKEN

Steps:

• Melt butter in skillet over medium/low heat and add garlic.
• When garlic becomes fragrant add the chicken and sour cream, increase heat.
• Cook until chicken is cooked thoroughly and sauce has slightly reduced.
• Add parsley and salt and pepper and allow flavors to blend.
• Serve chicken over rice or pasta with extra sauce.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

CREAMY GARLIC CHICKEN

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.

CHICKEN SANDWICHES WITH GARLIC CREAM SAUCE

Steps:

• Simmer the chicken breasts in chicken broth with the spices.
• Drain and let cool.
• I shredded them with a fork, but you could chop them up too.
• I finely chopped up one stalk of celery, and 1/2 a small onion.
• In a bowl i mixed 1 tsp parsley, 1/2 thyme, 1/2 tsp chives, 1/4 tsp garlic, and some black pepper to taste.
• I add about 3 tbs mayonnaise, 1/4 tsp (or more) mustard, and then i added 3 tbs sour cream.
• You can use more if you prefer, depends on your taste.
• Mix together thoroughly, and add to the veggies and chicken.
• Mix well and let marinate for at least 4 hours.
• Serve them on pita bread, or in pita pockets.
• The pockets work better.
• I also prefer to use whole wheat pitas.