Cream Of Chicken Sauce Food

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.

BUTTER CHICKEN (INDIAN CHICKEN IN TOMATO CREAM SAUCE)

Steps:

• To make the spice blend: Stir the ingredients together in a small bowl and set aside.
• To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
• Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

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 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.

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.

CRISPY CHEDDAR CHICKEN WITH CREAM SAUCE

Steps:

• Pre-heat your oven to 400 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
• Place the chicken pieces into a gallon zip top bag with the flour and seal. Shake/massage the bag contents until the chicken is coated with flour.
• In a shallow dish, combine the egg whites and milk and beat together lightly with a whisk or fork. In a separate shallow dish, combine the corn flake crumbs, salt, pepper, onion powder, parsley and shredded cheddar and stir together until well combined.
• Take one of the chicken pieces from the bag and dip it into the egg white mixture to coat all sides, then transfer it to the crumby cheese mixture and coat all sides with crumbs and cheese. Place the coated chicken in the prepared baking dish and repeat the coating process with all remaining pieces of chicken. If any of the crumb/cheese mixture is remaining, sprinkle it over the top of the chicken in the dish.
• Lightly mist the tops of the chicken breasts with cooking spray and cover the dish with aluminum foil. Bake for 35 minutes. Remove the aluminum foil and bake for another 10-12 minutes uncovered until the coating is crispy.
• When the chicken goes back in the oven, combine the cream of chicken soup, sour cream and butter in a small saucepan and bring over medium heat. Cook, stirring occasionally, until the sauce is heated through. When the chicken is done, serve the sauce over the chicken. One serving is two pieces of chicken and 3 tablespoons of sauce.

SIMPLE CREAMY LEMON CHICKEN SAUCE

Steps:

• Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

CREAM SAUCE CHICKEN THIGHS

Steps:

• Pat dry the chicken.
• In a small mixing bowl combine flour, garlic powder, onion powder, italian seasoning, parsley, salt, and pepper.
• Coat chicken with the flour mixture.
• Heat oil in a large, 12-inch skillet set over medium heat.
• Add chicken to the hot oil and cook for 5 minutes; flip over and continue to cook for 6 to 7 minutes, or until cooked through.
• Remove chicken from skillet.
• Set skillet back over medium heat and stir in the chicken broth; mix and stir, scraping up all the browned bits from the bottom of the pan.
• Add the cream cheese; cook and whisk for 2 to 3 minutes, or until cream cheese is melted and sauce is thickened.
• Return chicken to the skillet; turn to coat and continue to cook for 2 minutes, or until heated through.
• Garnish with parsley and bacon.
• Serve.

HOW TO MAKE CREAMY CHICKEN BAKE RECIPE

Steps:

• Preheat oven to 350°F.
• Place the chicken breasts on a lightly greased with non-stick cooking spray 9x13 inches baking pan, sprinkle with salt and pepper.
• In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives. Then, spoon this mixture over chicken breasts in baking pan and sprinkle with paprika.
• Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned. Check the readiness of chicken breasts with a cooking thermometer (the safe internal temperature for cooked chicken is 165°F). Enjoy with your favorite side dish.

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.

GRILLED CHICKEN WITH CREAM SAUCE

Steps:

• In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.

17 BEST CREAM OF CHICKEN RECIPES

Steps:

• Start by preheating your oven to 400 degrees Fahrenheit.
• In a 9-inch dish or ovenproof skillet, mix ½ cup of milk, vegetables, and chicken. *Use full fat milk for a creamier texture, or milk alternative if you are dairy free.
• In a separate bowl, stir together the baking mix, ½ cup of remaining milk, and egg until just combined. Spread this batter over the chicken mixture.
• Bake for 20 minutes. The crust should be golden-brown when finished.

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 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.

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 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.

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.

CREAM OF CHICKEN SAUCE

Steps:

• Heat half of the butter in a small skillet and add the chicken livers. Cook over moderately high heat, turning the livers as necessary, until they lose their raw look. Add one-quarter cup of the heavy cream and bring to a simmer. Let cook about two minutes and remove from the heat.
• Heat the remaining butter in a saucepan and add the shallots. Cook, stirring, until they are wilted.
• Add wine and broth. Cook until reduced to about one-quarter cup.
• Add remaining cream. Cook over high heat about three minutes or until reduced to about one cup. Pour this sauce and livers in cream into the container of an electric blender and blend on high speed to a fine liquid sauce. Add salt and pepper to taste.
• Return the sauce to a saucepan and reheat.