Easy Creamy Herb Chicken Food

EASY CREAMY HERB CHICKEN

Steps:

• Rub garlic, oregano, salt and pepper all over the chicken breasts and set aside for ten minutes.
• Heat butter and olive oil in a cast iron skillet, and add the chicken to the pan. Cook for 4-5 minutes on each side or till cooked through and no longer pink based on the size of the breasts. Once the chicken is cooked, transfer it to a plate and cover loosely with foil.
• In the same pan, heat the remaining butter and olive oil for the sauce and add the garlic. Saute the garlic for a minute till fragrant and add the flour. Cook the flour for a minute and slowly start whisking in the milk till the sauce thickens.
• Simmer the sauce for 2-3 minutes and add the oregano, basil, salt and pepper. Stir everything together and add the chicken breasts back to the pan. Simmer the chicken in the sauce for 2 minutes and turn off the flame. Serve hot.

MEDITERRANEAN CHICKEN IN CREAMY HERB SAUCE

Steps:

• Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme. , Serve with linguine. Sprinkle with remaining cheese and additional minced basil.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

CREAMY HERB CHICKEN

Steps:

• Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
• Stir in milk (or cream); season with salt and pepper, to taste.
• Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
• Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

CREAMY HERB CHICKEN

Steps:

• Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely dry.
• Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
• Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
• Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
• Turn the heat off and remove any excess oil along with any black remnants, but leave the brown bits in the pan. (This is called "fond" and will give the sauce plenty of flavor.)
• Add the chicken broth and seasonings: ( 1 tsp onion powder, 1 tsp garlic powder, ½ tsp mustard powder, 1 tsp basil, 1 tsp oregano.)
• Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup followed by the sour cream, milk, and 2 tsp. lemon juice. Whisk until smooth and combined.
• Add the chicken back and spoon sauce over the top. Let heat through for 5 minutes or so. Garnish with fresh parsley if desired and serve!

CHICKEN WITH CREAMY HERB SAUCE

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.

OVEN BAKED HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

CHICKEN WITH CREAMY HERB SAUCE

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.