ONE SKILLET CHICKEN WITH FIESTA CREAM SAUCE
A simple one skillet chicken recipe with fiesta cream sauce. What's fiesta cream sauce you ask? It's the most delicious cream sauce made with cilantro, lime, a hint of cumin, garlic, and jalapeños! SO good!
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 10
Steps:
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lime juice, garlic, cumin and red pepper flakes.
- Position a rack in the lower third of the oven and preheat the oven to 375ºF.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
- Reduce the flame to medium, add the diced onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 9-12 minutes or until about ⅓ cup of the sauce remains. Add the minced jalapeños and stir to combine.
- When the sauce has reduced, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped cilantro and serve warm with additional lime wedges.
SPICY AND CREAMY CHICKEN PASTA
A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.
Provided by Nicole Gilbert
Categories Main Dish Recipes Pasta Chicken
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
- Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.
Nutrition Facts : Calories 494.5 calories, Carbohydrate 28.4 g, Cholesterol 130.5 mg, Fat 31.9 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 12.3 g, Sodium 548 mg, Sugar 0.8 g
CHICKEN BREAST WITH SPICY CREAM SAUCE
Found this recipe by accident and it looked so good- even though I prefer non spicy dishes; my husband loves them and so does my son- so every now and then I make a special effort to make a special meal just for them! I can say they both enjoyed this meal served over hot cooked brown rice! I think this recipe will be good using...
Provided by Pat Duran
Categories Seafood
Time 35m
Number Of Ingredients 8
Steps:
- 1. Season the chicken with the creole seasoning. Add the oil to a 10-inch skillet over medium high heat. Add the chicken and cook until well browned on both sides.
- 2. Stir in the soup, water, chilies and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream and cook until the mixture is hot and bubbling. Serve over hot cooked brown rice.
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