Karens Chicken And White Sauce Food

CHICKEN AND WHITE SAUCE OVER RICE

Steps:

• Sauce:.
• In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes.
• Remove from heat and add flour, stir to a paste.
• Add milk and bring to slow boil while stirring until thickened.
• Add parmesan cheese, salt and pepper and stir to melt cheese.
• Rice:.
• Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender.
• Chicken:.
• Heat oil in skillet.
• Slice chicken breast into 1" chunks and add to heated oil.
• Add garlic powder, onion powder and cumin.
• Saute until chicken cooked.
• Once chicken cooked drain excess oil and add to finished sauce.
• Serve over rice.

KAREN'S CHICKEN AND WHITE SAUCE

Steps:

• Soak the chicken breast in the milk and garlic for no less than 15 minutes.
• Put olive oil into a skillet, then transfer the chicken/milk/garlic mixture into the pan.
• Cook on medium heat until chicken is cooked through.
• For sauce, melt cream cheese, parmesan cheese, and butter and mix.
• In a large saucepan, combine this mixture with sour cream, white sauce, olives, and mushrooms (if included.)
• Heat until heated through (be sure to keep stirring so you don't accidentally scorch any!) and sauce is creamy.

CHICKEN IN WHITE SAUCE

Steps:

• Cook the rice for 10-15 mintutes in boiling water.
• After the rice in cooked drain the rice with a colander and leave the rice to one side.
• Get a saucepan and place the margarine, mustard powder, flour, milk and seasoning, stir with a balloon whisk.
• Keep stirring until the sauce thickens, when the sauce is thick you can add the cooked chicken, mushrooms, peas and sweetcorn.
• Continue stirring for a few mintutes then remove from heat and place on top of rice.
• You may want to add salad, herbs, or extra seasoning ontop.

KAREN'S FRIED CHICKEN

Steps:

• Season the chicken with a small amount of garlic powder.
• Generously season with lawrys seasoning salt.
• Season with pepper to taste.
• Let sit in the fridge while seasoning for about 4 hours.
• Beat eggs with water.
• Put flour in large plate.
• Dip the chicken in the egg mixture making sure to get it nice and wet.
• Dip into flour and coat really well to cover all of the chicken.
• Fry chicken in hot oil until golden brown and crispy and until juices are running clear.
• Serve Hot.
• Reheat leftovers at 350 for about 10 minutes.
• This chicken is great cold too for picnics!