Quick And Easy Chicken In Cream Sauce Food

QUICK AND EASY CHICKEN

Steps:

• Saute onion in oil until translucent.
• Add chicken, and brown lightly.
• Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.

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.

PASTA, CHICKEN & A CREAM SAUCE

Steps:

• Using a heavey based frying pan, heat the oil and the butter and add the garlic to a low heat. After a minute add the chicken breasts to the pan and cook for 5 minutes on each side, or until the juices are no longer pink.
• When ready, remove the chicken breast from the pan and slice diagonally into thin strips and set aside.
• Meanwhile, add the onions to the used pan and cook gently for 5 mintues until they become soft.
• Crumble the bouillon cube over the top and add the water. Bring to the boil and leave to simmer for around 10 minutes.
• Once the liquid has reduced stir in the cream, milk, Parmesan and spring onions. Season to taste with salt and pepper. Boil once again then leave to simmer for around 10 minutes until the sauce has thickend.
• While the sauce is thickening boil a pan of lightly salted water with a little olive oil. Add the fettuccine and cook for 5 minutes till tender yet still firm or to the guidlines on the packet. Drain and transfer to a warmed bowl. Layer the chicken slices over the top and once the sauce is ready pour over the top of the chicken. Garnish with parsely and serve.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

QUICK AND EASY CHICKEN IN CREAM SAUCE

Steps:

• Slice the chicken into thin strips and toss in the seasoned cornflour.
• Heat the oil in a pan and fry the chicken pieces until golden brown.
• Add the mushrooms and cook until tender,about 2 minutes.
• Remove the chicken and mushrooms and keep warm.
• Pour the wine into the pan, bring it to the boil, and then add the cream. Cook for 1-2 minutes, until the sauce is thick and creamy. Season to taste.
• Pour the sauce over the chicken, sprinkle with fresh parsley and serve.

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.

EASY CREAM SAUCE

Steps:

• In a large pan, melt all of the butter.
• Add the cream cheese and the chicken broth.
• While stirring the sauce, bring sauce to a boil for a minute.
• Don't burn the sauce!
• Simmer for 2-5 more minutes.
• Serve atop any meal; it's delicious!

CREAMY LEMON CHICKEN

Steps:

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly. Add the chicken cutlets to the pan.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Melt 1 tablespoon of butter, and saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream, lemon juice, and the parmesan cheese to the skillet. Allow the sauce to gently simmer for a couple of minutes.
• Season with salt and pepper to your taste, then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh parsley leaves and serve warm over pasta, mashed potatoes, or rice.

25 QUICK CHICKEN RECIPES

Steps:

• Store any leftover chicken in an airtight container and place in the refrigerator for up to 3 days. Most of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months.
• To reheat, simply reheat in the air fryer at 300F for 5-10 minutes, or in the oven at 300F for 10 minutes. You can also reheat on the stove over medium heat until fully warmed through. the oven at 350 F for 10 minutes. If heating from frozen, let it thaw first in the refrigerator and then reheat.

CHICKEN WITH PESTO CREAM SAUCE

Steps:

• Mix the flour, garlic powder, 1/2 tsp salt, and pepper together. Lightly coat each side of the chicken cutlets with the mixture.
• Heat oil in a large skillet over medium high heat. Once the oil is hot, add the chicken breasts to the pan in a single layer and cook 3-4 minutes per side. Remove the chicken from the skillet and set aside.
• Add the garlic to the skillet and stir for about 30 seconds.
• Add the cream and parmesan cheese to the skillet and mix to combine. Bring to a rapid boil for 2 minutes stirring regularly, then reduce the heat to low.
• Stir in the pesto until combined with the cream sauce.
• Place the chicken breasts back in the the sauce and let it simmer for 3-5 minutes or until the sauce has thickened.
• Garnish as desired and serve immediately.

CHICKEN BREASTS IN CREAMY WHITE WINE SAUCE

Steps:

• Bring a large pot of water to a boil for pasta. Generously salt it.
• Meanwhile, cut each chicken breast horizontally (if desired, you can butterfly it as shown here) and season with salt on both sides. And dice shallot, slice garlic, trim and cut asparagus.
• When the pasta water comes to a boil, add pasta and cook it al dante according to package directions.
• As soon as you drop the pasta in boiling water, heat a large stainless steel or cast iron skillet over medium high heat. (I used 12-inch skillet.)
• Add 1 tablespoon of olive oil.
• Add chicken breasts into the sizzling hot skillet in a single layer. (Work in batches, if needed.)
• Sear chicken without disruption until golden crust forms, 2-3 minutes . If they are still stuck to the pan, it means they are not ready. Don't force it. Try again in about 30 seconds.
• Using a pair of kitchen tongs, flip the chicken and cook the other side for another 2 minutes. Chicken doesn't need to be cooked all the way through at this point. Remove the chicken onto a clean plate.
• Repeat with the remaining oil and chicken.
• When all the chicken are cooked, reduce heat to medium low and add shallots. Cook until nice and aromatic.
• Add garlic and cook for a minute, stirring frequently.
• Add wine. (Be careful as it might splatter when you add wine.) Deglaze the pan by scraping the bits off the bottom of skillet with a wooden spoon, about 1 minute.
• Pour in heavy cream and add chicken and asparagus. Cook gently for about 5 minutes.
• Once the pasta is cooked, drain the pasta and reserve about ½ cup of pasta cooking water.
• Add pasta and lemon juice. Toss to combine. Salt to taste. If needed, add reserved pasta cooking water to thin out the sauce. Serve immediately with freshly grated parmesan cheese.