Chicken With Garlic Cream Sauce Recipes

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.

Steps:

• Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm.
• In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant.
• Stir in the mustard, cream and stock.
• Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens.
• Stir in chopped parsley.
• Serve fillets topped with garlic cream sauce and your choice of vegetables.

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

Steps:

• Simmer the chicken breasts in chicken broth with the spices.
• Drain and let cool.
• I shredded them with a fork, but you could chop them up too.
• I finely chopped up one stalk of celery, and 1/2 a small onion.
• In a bowl i mixed 1 tsp parsley, 1/2 thyme, 1/2 tsp chives, 1/4 tsp garlic, and some black pepper to taste.
• I add about 3 tbs mayonnaise, 1/4 tsp (or more) mustard, and then i added 3 tbs sour cream.
• You can use more if you prefer, depends on your taste.
• Mix together thoroughly, and add to the veggies and chicken.
• Mix well and let marinate for at least 4 hours.
• Serve them on pita bread, or in pita pockets.
• The pockets work better.
• I also prefer to use whole wheat pitas.

Steps:

• Boil pasta in lightly salted water.
• Fry chicken in canola until lightly browned, set aside.
• In large pot sauté garlic in butter or margarine, do not brown.
• Add flour, salt, pepper, and nutmeg to garlic and butter or margarine and mix to form a roux.
• Slowly add milk, whisking to prevent lumps.
• Add parmesan cheese and mix well.
• Cook over medium heat stirring often until sauce thickens.
• Add chicken, mushrooms, and peas to the sauce.
• Drain cooked pasta and mix into sauce.
• Serve immediately.