Chicken And Rice With Creamy Herb Sauce Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings.
• Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
• Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings.
• Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
• Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil.
• Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.

Steps:

• Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
• Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
• Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
• Add cream cheese, cook until well blended, stirring constantly with a whisk.
• Return chicken to sauce, warm through but do not boil.
• Serve chicken over rice, spoon sauce over chicken.

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.