Chickenbreastsincurriedcreamsauce Recipes

SOUR CREAM CHICKEN

Steps:

• Whisk together sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, paprika, garlic powder and pepper. Add the chicken to the sour cream mixture and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight).
• Preheat oven to 375°F. Spray a large baking dish or rimmed baking sheet with cooking spray (about 9 x 13-inches or any other size dish that comfortably holds your chicken).
• Remove the chicken from the sour cream mixture and place in the prepared baking dish. Discard marinade.
• In a small bowl, combine cracker crumbs and melted butter. Press buttered cracker crumbs on top of each chicken breast. Sprinkle with Parmesan.
• Bake, uncovered, for 35-45 minutes or until chicken reaches an internal temperature of 165°F. Garnish with fresh herbs and serve.

BAKED SOUR CREAM CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• Pound chicken flat until about 1/2" thick.
• Place chicken into a greased 11"x7" baking dish.
• Spread the sour cream over the chicken.
• In a small mixing bowl, add the breadcrumbs, herbs, salt, and pepper, then mix until combined.
• Sprinkle crumb mixture over the chicken.
• Bake at 350 degrees for 20 minutes until cooked through.

CURRIED CHICKEN BREAST

Steps:

• Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
• Add tomatoes and yogurt and cook, stirring often, 5 minutes.
• Cut chicken into 1-inch cubes and add to the sauce.
• Cook, stirring often, about 2 minutes.
• Cover the saucepan and let simmer 15 minutes.
• Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.

CURRIED CHICKEN

Steps:

• In a 2-quart microwave-safe dish with lid, stir together onion, apple, garlic, ketchup, and curry powder. Add 1/4 cup water. Season with salt and pepper; stir to combine.
• Add chicken; season with salt and pepper. Cover and microwave on high for 5 minutes. Turn chicken pieces over. Cover and microwave on high for 5 minutes longer or until chicken is opaque throughout. Lift chicken from dish, and divide among four serving plates.
• Stir yogurt into onion-apple mixture in dish; spoon sauce over chicken, and sprinkle cilantro over each plate. Serve with rice or noodles, if desired.

CHICKEN BREASTS IN CURRIED CREAM SAUCE

Steps:

• Cut chicken into strips 1/2 inch wide.
• Melt butter in skillet and add the chicken pieces when hot. Sprinkle with salt and pepper. Cook, stirring often, about 2 minutes.
• Sprinkle over chicken the shallots and curry powder. Stir well. Cook about 1 minute.
• Transfer chicken to a bowl.
• Add wine to skillet and cook over high heat about 3 minutes, until reduced to 1/4 cup. Add chicken juices from the bowl.
• Add cream to the skillet and cook over high heat about 4 minutes.
• Add chicken and stir to blend. Chicken should be hot through.
• Serve with rice and cucumber raita.

CHICKEN BREASTS WITH CURRY

Steps:

• Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
• Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
• Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
• Sprinkle chicken with salt and pepper.
• Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
• Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.