GARLIC CREAM SAUCE OVER CHICKEN BREASTS
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Provided by Carolyn Sheppard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken breasts with oregano, basil, salt, and black pepper.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
- Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g
CHICKEN IN A LIGHT CREAM SAUCE
A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!
Provided by Nif_H
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large non stick fry pan over medium heat.
- Place chicken and garlic in the pan. Add only 2 cups of chicken stock. Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
- Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
- Pour 1/4 cup broth to the pan and stir to deglaze. Slowly whisk in cream and sugar.
- Return chicken to pan and heat gently in the sauce, for 10 minutes.
- Serve over rice or pasta and sprinkle with green onion.
CHICKEN IN CREAM SAUCE
Aunt Mary's was a popular brunch restaurant in San Francisco that served Mexican and Salvadoran dishes. My wife and I went every Sunday for a late breakfast. She always ordered Huevos Rancheros; my usual was Pollo en Crema.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
- Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
- Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
- Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 7.2 g, Cholesterol 166.6 mg, Fat 31.6 g, Fiber 1.7 g, Protein 41.7 g, SaturatedFat 12.8 g, Sodium 384.9 mg, Sugar 4.3 g
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SKILLET CHICKEN & VEGGIES WITH LIGHT GARLIC SAUCE
From sallysbakingaddiction.com
5/5 (2)Category DinnerCuisine AmericanTotal Time 45 mins
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread vegetables on top and lightly drizzle with 1 Tablespoon of olive oil. Sprinkle with a little salt and pepper. Bake for 15 minutes. Remove from the oven and set aside. Keep oven on. (Time saving tip: Get started on steps 2 and 3 as the vegetables bake.)
- If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Evenly sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large ovenproof skillet, heat 1 Tablespoon of olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
- Remove skillet from heat and add the broth, butter, onion, garlic, and parsley. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 5 minutes. Whisk together the milk and cornstarch, then slowly whisk into the sauce.
CHICKEN BAKED IN GARLIC PARMESAN CREAM SAUCE - GIMME …
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- Season chicken with Italian seasoning, salt & pepper. Melt 2 tablespoons butter in a large skillet over medium - high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove chicken from skillet and set aside. Prep cream sauce in the same skillet.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add italian seasoning and flour. Whisk lightly browned, about 1 minute. Whisk in chicken broth until fully incorporated with flour. Gradually whisk in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.
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