Chicken In A Light Cream Sauce Recipes

CREAMY TUSCAN CHICKEN

Steps:

• In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
• In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
• Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
• Serve with lemon wedges.

LIGHT & CREAMY DIJON SAUCE

Steps:

• Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
• Stir in green onions; remove from heat. Add butter, stirring constantly with whisk, until smooth.
• Serve sauce immediately over chicken breasts or fish.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

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.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.

CHICKEN AND LEEKS IN CREAM SAUCE

Steps:

• Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
• Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
• Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.

CHICKEN IN A LIGHT CREAM SAUCE

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.

TUSCAN CHICKEN IN PARMESAN CREAM SAUCE

Steps:

• Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
• Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
• Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
• Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
• Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
• Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
• Whisk in the flour and allow to thicken for approximately 1 minute.
• Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
• Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
• Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
• Enjoy!

PASTA ESSENTIALS: CHICKEN IN A LEMONY/CREAM SAUCE

Steps:

• PREP/PREPARE
• The Chicken You can use any part of the chicken (light/dark meat), but it should be boneless and skinless. As to the chopping... bite size or even smaller is what I would recommend. What I am going for is when you pick up a forkful of chicken/pasta/sauce, you have a nice combination. If the chicken is cut too large, it will overpower the taste experience. Yes, these are the things that chefs lose sleep over... How big to cut the chicken pieces :-)
• Creole Seasoning My favorite store-bought seasoning mix is Tony Chachere's Original Creole Seasoning; however, like most store-bought Creole mixes the major ingredient is salt. So, I make my own, to get the same kick, with a ton less salt. Here is the recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spice-essentials-creole-seasoning.html
• Gather your ingredients (mise en place).
• Chop the chicken into small pieces. Chop, Chop, Chop. Work, Work, Work.
• Do the same for the bacon. Chop, Chop, Chop.
• Add the bacon to a pan over medium heat.
• Slowly cook until crispy.
• Remove from the pan (leave the bacon grease), and reserve.
• Add the chicken to the pan with the bacon grease.
• Lightly cook the chicken for a few minutes. It should still be slightly pink in the middle.
• Remove and reserve.
• Add the cream, creole seasoning, pepper, flour, and chopped capers, to a small bowl, or measuring cup, and whisk to combine.
• Add to the pan, over medium heat. Let simmer, stirring occasionally until sauce begins to thicken, about 5 - 7 minutes. Add the chicken, and additional veggies (if using), and simmer for 3 - 5 minutes.
• Remove from heat and stir in the lemon juice, and sherry (if using).
• PLATE/PRESENT
• Serve over pasta with some crusty bread, and maybe a side salad. Enjoy.
• Keep the faith, and keep cooking.

EASY CREAM SAUCE

Steps:

• Gather the ingredients.
• Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Keep warm.
• Melt the butter in a separate saucepan over medium-low heat.
• Add the flour and stir until the mixture is well blended to make a roux . Continue cooking, stirring, for 2 minutes. Make sure it does not turn brown.
• Gradually stir the hot milk into the flour and butter mixture. Cook over medium heat, stirring constantly, until the sauce begins to boil and thickens. Simmer, frequently stirring, over very low heat for 5 minutes.
• Stir in the cream and wine, if using. Season with salt and pepper and add a little nutmeg if desired. Serve immediately and enjoy.