Chicken With Herb Sauce Food

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CHICKEN WITH CREAMY HERB SAUCE



Chicken With Creamy Herb Sauce image

I've fallen in love with recipe #31669 and have tried to encorporate boursin anywhere I can. It's tang is fabulous in recipe #497697 and recipe #467345. So, here's another recipe for those, like me, that's boursin obsessed.

Provided by gailanng

Categories     Chicken Breast

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb boneless chicken breast
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
8 ounces sliced mushrooms
1 tablespoon flour
2/3 cup chicken broth
1 (5 ounce) boursin cheese
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill (to taste)

Steps:

  • Wash chicken and pat dry. Put the chicken between pieces of plastic wrap and pound until thinned to about a 1/2 inch thickness. Sprinkle with salt and pepper.
  • In a skillet over medium-low heat, heat olive oil and butter. Add chicken breasts and cook, turning, until browned and cooked through, about 8 to 10 minutes. Remove to a plate; cover and keep warm.
  • Add mushrooms to the pan and cook, stirring, until the mushrooms are browned and tender. Stir in flour until blended. Stir in chicken broth and cook, stirring, until thickened. Stir in the Boursin cheese, chives, parsley and dill. Cook, stirring, until cheese is melted and sauce is hot. Serve chicken with sauce.

Nutrition Facts : Calories 277.4, Fat 17.2, SaturatedFat 5.4, Cholesterol 80.3, Sodium 225, Carbohydrate 3.6, Fiber 0.7, Sugar 1.3, Protein 26.6

CHICKEN IN GARLIC AND HERB SAUCE



Chicken in Garlic and Herb Sauce image

This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot.

Provided by Joanna Cismaru

Categories     Main Course

Time 40m

Number Of Ingredients 9

8 chicken thighs (with skin and bones (about 3 lbs))
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 tablespoon olive oil
8 cloves garlic (minced)
2 teaspoon thyme (fresh, chopped)
2 teaspoon oregano (fresh, chopped)
½ cup sherry (or a dry red wine)
½ cup chicken broth (low sodium)

Steps:

  • Season the chicken on both sides with salt and pepper.
  • Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
  • Remove the chicken from the saucepan and set aside.
  • Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
  • Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
  • Garnish with more fresh herbs if desired and serve warm.

Nutrition Facts : ServingSize 1 thigh, Calories 298 kcal, Carbohydrate 2 g, Protein 18 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 238 mg

CHICKEN WITH A LEMON HERB SAUCE



Chicken with a Lemon Herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 clove garlic, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons freshly ground black pepper
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil

Steps:

  • For the Chicken: Preheat an oven to 450 degrees F.
  • Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
  • For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

CHICKEN WITH WINE HERB SAUCE



Chicken With Wine Herb Sauce image

Make and share this Chicken With Wine Herb Sauce recipe from Food.com.

Provided by dicentra

Categories     Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons onions, chopped
2 tablespoons parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon poultry seasoning
1/4 teaspoon tarragon
1/4 teaspoon marjoram
1 whole chicken, cut up
1/2 cup dry white wine
1/4 cup parmesan cheese, grated
1 teaspoon paprika

Steps:

  • Preheat oven to 350. In a small saucepan, melt butter over medium heat.
  • Add onion and cook until tender, about 3 minutes.
  • Stir in parsley, oregano, poultry seasoning, tarragon, marjoram and wine.
  • Boil 5 minutes or until sauce is reduced by one-third.
  • Arrange chicken in a 13 by 9 inch baking dish. Brush herb sauce over chicken.
  • Sprinkle with Parmesan cheese and paprika. Bake 45 minutes or until chicken is done.

Nutrition Facts : Calories 828.8, Fat 60.6, SaturatedFat 19.9, Cholesterol 264.6, Sodium 376.7, Carbohydrate 2.1, Fiber 0.4, Sugar 0.6, Protein 60

CHICKEN BREASTS WITH HERB BASTING SAUCE



Chicken Breasts With Herb Basting Sauce image

This chicken recipe is so tender and juicy. It doesn't crisp up at all because of cooking in the sauce. It's very very good. I served it with mashed potatoes, rice, and corn. This recipe came from allrecipes.com. Submitted by Christine Johnson

Provided by Aunt Dawn

Categories     Chicken

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley (or store parsley)
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce

Steps:

  • Make basting sauce by combining olive oil, grated onion, garlic, salt and pepper, herbs, and hot pepper sauce.
  • Turn chicken breasts in sauce to coat thoroughly.
  • Place skin side up in a shallow baking dish.
  • Cover.
  • Roast at 425 degrees, basting occasionally with pan drippings for about 35-45 minutes.
  • Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 438.5, Fat 33.8, SaturatedFat 6.7, Cholesterol 92.8, Sodium 683.7, Carbohydrate 2.2, Fiber 0.8, Sugar 0.3, Protein 30.6

CHICKEN WITH A LEMON HERB SAUCE



Chicken With a Lemon Herb Sauce image

This recipe (I think) is from Semi-Homemade Cooking, that show with Sandra Lee, the queen of "70% store-bought, 30% homemade, you take all the credit" fame. Her recipes are right up my alley because I can use all the help in the kitchen I can get to make things quick, but I still want them to be delicious and "homemade". As always, I'm leery about the recipes on tv because you never know if they're going to be edible or not. But the lemon herb sauce was great, especially since I served this chicken and sauce with angel hair pasta and I think that even if you chose to only make the sauce and serve over noodles, you'd still get raves. I adjusted some of the prep.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
4 boneless skinless chicken breast halves
kosher salt & freshly ground black pepper
1 garlic clove, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped of fresh mint
1 1/2 teaspoons fresh ground black pepper
1 lemon, juice and zest of
1/3 cup extra virgin olive oil

Steps:

  • Preheat an oven to 450 degrees F.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add the olive oil and swirl to coat the skillet.
  • Season the chicken breast with salt and pepper on the smooth side of each breast.
  • Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
  • Season the top side of the chicken and flip.
  • Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more.
  • Place on a cutting board and let rest.
  • For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
  • Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice.
  • Pulse until coarsely chopped and then slowly drizzle in the olive oil.
  • Pour into the skillet and deglaze the pan with the sauce.
  • Slice the chicken into small strips or shred and place back in the skillet.
  • Heat over medium until heated through.

Nutrition Facts : Calories 360.5, Fat 26.3, SaturatedFat 3.8, Cholesterol 68.4, Sodium 229.6, Carbohydrate 2.9, Fiber 1, Sugar 0.4, Protein 27.9

CHICKEN WITH CREAMY HERB SAUCE



Chicken With Creamy Herb Sauce image

Make and share this Chicken With Creamy Herb Sauce recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

6 (4 ounce) boneless skinless chicken breast halves
1/3 cup balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, unpeeled
1/4 cup low-fat buttermilk
2 tablespoons minced fresh parsley
3 tablespoons reduced-calorie mayonnaise
1 tablespoon water
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°.
  • Arrange chicken in a single layer in a 13x9-inch baking dish.
  • Pour vinegar over chicken and sprinkle with oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Place garlic cloves in dish.
  • Bake for 25 minutes, basting occasionally with pan drippings. Remove garlic from dish and peel.
  • Place garlic in a bowl and mash into a paste.
  • Add buttermilk and next 6 ingredients; stir with a wire whisk until well blended.
  • Cut each breast half diagonally across the grain into slices.
  • Arrange 1 slice breast meat on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken.

Nutrition Facts : Calories 174.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 75.6, Sodium 448.7, Carbohydrate 4.5, Fiber 0.3, Sugar 3, Protein 24.7

CHICKEN AND RICE WITH CREAMY HERB SAUCE



Chicken and Rice With Creamy Herb Sauce image

This recipe comes from the best of Cooking Light magazine all time favorites from readers. It's simple and easy.

Provided by Asha1126

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup water
1/4 cup dry white wine
1 teaspoon chicken bouillon granule
4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon water
1/2 teaspoon cornstarch
0.5 (6 ounce) container light cream cheese, garlic and spices flavored
4 cups hot cooked long-grain rice

Steps:

  • Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
  • Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
  • Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
  • Add cream cheese, cook until well blended, stirring constantly with a whisk.
  • Return chicken to sauce, warm through but do not boil.
  • Serve chicken over rice, spoon sauce over chicken.

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