Creamy Chicken And Thyme Food

CREAMY CHICKEN AND THYME

Steps:

• Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

ROASTED CHICKEN WITH THYME AND HONEY CREAM

Steps:

• Preheat oven to 375°F (190°C).
• Sprinkle chicken breasts with half each of the salt, pepper and thyme.
• In a skillet, melt butter over medium-high heat.
• In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes.
• Turn and brown other side for 2 to 3 minutes.
• Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits.
• Roast chicken in oven for about 35 minutes or until well browned.
• Meanwhile, return skillet to medium heat and heat for 30 seconds.
• Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened.
• Add wine and bring to a boil, scraping up any brown bits stuck to pan.
• Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
• Pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.

CHICKEN IN THYME CREAM SAUCE

Steps:

• Toss the fillets in the flour, and shake off any excess.
• Heat the oil in a large frying pan, and cook the fillets for 5 minutes on each side or until they are golden brown.
• Sprinkle on the thyme and turn the fillets over.
• Add the sherry and half the cream and boil for 2-3 minutes.
• Turn the fillets again and pour over the remaining cream.
• Season to taste and serve.
• I like this with a jacket potato and a green vegetable.
• Also a nice young riesling.

LEMON CREAM CHICKEN WITH THYME

Steps:

• Chop the mushrooms roughly and put to one side. Chop the onion finely and add to a hot pan with some olive oil. Soften the onions slowly and add the crushed garlic. Cook until the onions turn a golden color. Add the Mushrooms and cook for another 10 minutes.
• Add the diced chicken to the hot pan and pan fry for 12 minutes. Meanwhile, add the cream to the pan and stir to coat the chicken then add the juice of the 3 lemons. Stir again to coat the chicken. At this point its best to taste and then you can add more lemon if you want. Allow to simmer for 5 minutes to reduce then place the lemon slices on the top of the chicken. Strip the Thyme springs and add to the pan.
• Add the Gnocchi to a pan of seasoned boiling water and simmer for 2-3 minutes until the Gnocchi is cooked. Drain and add to the pan, stir in with the chicken and simmer for another 5 minutes until the sauce is reduced.
• Serve on a curved plate with crusty or Garlic bread, great for mopping up after!