Chicken With A Creamy Vegetable Sauce Recipes

CREAMY CHICKEN & VEGETABLES

Steps:

• Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.

EASY CREAMY VEGETABLE CHICKEN

Steps:

• 1. Spray 12-inch nonstick skillet with no-cooking spray. Brown chicken on both sides over medium high heat.
• 2. Stir in water and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Cover, then reduce to heat to low. Cook, until chicken is thoroughly cooked, about 15 minutes.
• 3. Remove chicken from skillet and stir in in Hellmann's® or Best Foods® Real Mayonnaise with wire whisk. Pour sauce over chicken.
• TIP: Stir in 1 tablespoon chopped fresh basil and 1 small, seeded and chopped tomato for a bright Italian twist

SAUCY CHICKEN & VEGETABLES

Steps:

• Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
• Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
• Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

CHICKEN IN CREAMY PAN SAUCE

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

CHICKEN WITH VEGETABLE CREAM SAUCE RECIPE - (4.5/5)

Steps:

• Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper. Add half of chicken to skillet. Cook 4 to 6 minutes or until no longer pink, turning once; set aside. Add remaining 1 tablespoon oil to skillet, cook remaining chicken; set aside. Add onion to skillet; cook 4 minutes or until tender. Sprinkle flour over onion; cook and stir 1 minute more. Stir in soup; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Return chicken to skillet; reduce heat and simmer 2 minutes more or until chicken is hot.

CHICKEN WITH A CREAMY VEGETABLE SAUCE

Steps:

• Heat a frying pan over medium heat and spray with nonstick spray.
• Add chicken and cook 6 minute.
• Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
• Remove all from pan and add sauce.
• For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
• Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
• Add the tomato and cook for 2 more minute.
• Serve over noodles or rice.

CREAMY CHICKEN AND VEGETABLES

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE

Steps:

• Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
• Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
• Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
• Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
• Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

CHICKEN WITH VEGGIES IN SOUR CREAM SAUCE

Steps:

• In a large cast iron skillet or wok, heat oil over medium-high.
• Add chicken and garlic - cook for about 4 minutes.
• Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.
• Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.
• Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm.
• Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through.
• Pour sauce over chicken mixture and toss to combine.
• Serve over rice, noodles or mashed potatoes.

CHICKEN WITH HERBED VEGETABLE SAUCE

Steps:

• Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.