Roasted Chicken With Cheesy Creamy Sauce Food

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.

CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Combine the breadcrumbs and flour.
• Lightly beat the egg whites with 8 teasp water.
• Dip chicken in the egg white mix and then coat with the breadcrumb mix.
• Heat a little oil in frying pan and brown chicken for about 5mins each side.
• Place chicken in an oven proof dish and place in oven at 180'C or 350'F.
• Bake for approx 15mins or until cooked through.
• While chicken is in oven make sauce.
• In a small saucepan melt butter and add flour.
• Cook 1min.
• over med heat.
• Add milk and stir constantly until boiling.
• Turn to low heat and simmer for 2mins still stirring.
• Remove from heat and stir in 1/4cup cheese.
• Place a chicken breast on each of 4 plates and pour over sauce.
• Sprinkle with remaining cheese.
• Garnish with parsley or paprika.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

CREAMY CHICKEN CHEDDAR CHEESE SAUCE

Steps:

• Wash chicken breasts, pat dry with a tissue.
• Cut each chicken breast in half, and then each piece into 3. Which will make a total of 12 chicken pieces. (If you want, you can also cut the chicken breast into long strips. The chicken will cook even faster this way)
• Heat 1 tablespoon butter in a large skillet over high heat.
• Season the chicken with salt and transfer to the skillet. Cook for 4 minutes on each side until golden brown. Leave it aside. (Cook on high heat, don't reduce the heat. Cooking this way will result in more tender chicken from the inside and slightly crispy from the outside.)
• Add 1 tablespoon butter to the same skillet, add sliced mushrooms and cook for 2 minutes.
• Add cream, take it to a boil, and reduce heat. Don't boil! Cook for 2-3 minutes.
• Top with grated cheddar cheese and chopped parsley leaves, stirring and mixing everything well until cheese is melted.
• Return chicken to the skillet, add chili flakes and cook on low heat for 5 minutes.
• Taste if you need more salt. The cheddar is quite salty itself, so you may want to leave it as it is.
• Garnish with parsley and you are ready to serve your delicious dinner!

ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
• Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
• Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
• Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
• Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
• Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.

CHICKEN IN POOR MAN'S RICH CREAM CHEESE SAUCE

Steps:

• Sprinkle chicken with seasoning salt and garlic powder, and set aside.
• In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
• Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
• Heat olive oil in a saute pan.
• Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
• When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
• Remove chicken with a slotted spoon and arrange on a bed of white rice.
• Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
• NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!

ROASTED CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
• Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
• Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
• About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
• Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.

CHICKEN SPAGHETTI (WITH CHEESY CREAM SAUCE)

Steps:

• Stew the hen.
• Debone and tear/cut into small pieces.
• Cook the, onions, green peppers and spahetti (according to package directions), in the water used to boil the chicken.
• Drain water, mix in the chunked chicken, add mushrooms if desired.
• Cream Sauce Melt butter over low heat.
• Mix in flour and salt.
• Add milk, cook, stirring constantly till mixture thickens and bubbles.
• Add cheeses, stirring till melted and blended.
• Combine all ingredients.
• Put in casserole dish (es) and bake at 350 for 30 minutes.