Crusted Chicken With Cream Sauce Lite Bleu Food

PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE

Steps:

• Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
• Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

QUICK AND EASY CREAM OF CHICKEN SOUP (LITE-BLEU)

Steps:

• In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
• Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
• Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
• Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.

LIGHT CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs., Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce.

PARMESAN CRUSTED CHICKEN WITH LEMON CREAM SAUCE

Steps:

• In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken.
• Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning. Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken.
• Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)
• Remove the chicken from the pan and top with the sauce.

PAN-ROASTED CHICKEN IN CREAM SAUCE

Steps:

• Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
• Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
• Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
• Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
• Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

WALNUT CHICKEN WITH DIJON CREAM SAUCE

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
• In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
• Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.