Deluxe Chicken Breasts With Cheese Sauce Recipes

CHICKEN BREAST IN WHITE SAUCE

Steps:

• Place the chicken breast to a bowl.
• Add the onion powder, garlic powder, dried rosemary, dried thyme, salt, and pepper by taste. Coat the chicken breast with the spices and herbs.
• Heat about 2 tablespoons of olive oil in a skillet and lay the chicken breasts in it. Fry the breasts for 1-2 minutes on each side, until they turn golden-brown on the outside. Remove the chicken breasts from the skillet and set them aside.
• Add 2 more tablespoons of olive oil in the same skillet. Add the crushed garlic and fry it for 30 seconds, stirring.
• Add the fresh thyme and rosemary sprigs. Add the milk.
• Season the liquid with salt and pepper.
• Combine the cornstarch with 1-2 tablespoons of water and stir well, then add it to the skillet.
• Also, add the chicken breasts to the skillet. Cover with a lid and simmer for 25-30 minutes. While the liquid simmers, the cornstarch will thicken the sauce.
• Sprinkle fresh cilantro on top just before serving.

CHICKEN BREASTS WITH BLUE CHEESE SAUCE

Steps:

• Sprinkle the breast halves with salt and pepper.
• Heat 2 tablespoons butter in a heavy skillet large enough to hold the chicken in one layer over medium-high heat. Add the chicken and brown lightly on one side. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile. Heat the remaining 1 tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, and continue stirring rapidly. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked and saute briefly on both sides just enough to heat through. Transfer the slices to a heated serving dish and cover each slice with a piece of chicken breast.
• Add the onion to the skillet and cook, stiffing until wilted. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 1 1/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

CHICKEN WITH CHEESE SAUCE

Steps:

• Flatten chicken to 1/8-in. thickness. Place in a resealable plastic bag; add 1/4 cup salad dressing. Seal bag and turn to coat; refrigerate for 2 hours., In a large skillet, saute onion in remaining salad dressing. Add 1/2 cup cracker crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat., Drain and discard marinade from chicken. Spoon about 1/2 cup spinach mixture on each chicken breast; roll up and overlap ends. Secure with a toothpick. Roll in remaining crumbs. , Place in a greased 9-in. square baking dish. Bake, uncovered, at 375° for 35 minutes or until chicken juices run clear., Meanwhile, melt butter in a saucepan. Stir in the white sauce mix until smooth; gradually stir in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Serve with chicken. Sprinkle with nutmeg if desired.

DELUXE CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Flatten chicken breasts between wax paper.
• Combine egg yolks and water.
• Combine 1/2 c flour, salt, pepper, paprika, bread crumbs and 3 T parmesan cheese.
• Dip the chicken in the egg mixture.
• Roll in the flour mixture.
• Brown the chicken in 2 T butter.
• Place the chicken in a shallow baking dish.
• Bake at 350 degrees for 20 minutes or until juices run clear.
• To prepare the sauce: Melt 2 T butter in a saucepan.
• Stir in the flour.
• Slowly add the milk.
• Stir constantly until the sauce thickens.
• Add the worcestershire sauce, 1 T parmesan cheese and grated cheddar cheese.
• Stir until the cheese melts.
• Serve by pouring the sauce over the chicken breasts.

CHICKEN BREASTS WITH BLUE-CHEESE SAUCE

Steps:

• Sprinkle the breast halves on both sides with salt and pepper.
• Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook until lightly browned on one side and partly cooked. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile, heat the remaining tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, stirring rapidly with the whisk. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked, and cook briefly on both sides just to heat through. Transfer the slices to a heated serving dish, and cover each slice with a piece of chicken breast.
• Add the onion to the skillet, and cook, stirring, until wilted. Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan, and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 11/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

CHICKEN BREASTS WITH CREAM CHEESE SAUCE

Steps:

• 1. Mix salt and pepper to taste with flour. Cut chicken breasts into serving size pieces; dip in beaten egg, then coat well with flour mixture.
• 2. Brown chicken breasts in oil til golden and cooked through. It will just take a few minutes; don't overcook or it will become dry. Remove from pan.
• 3. Pour chicken broth into pan; stir, scraping up chicken drippings. Meanwhile, heat cream cheese in microwave until very soft, 15 - 20 seconds. Add to chicken broth. Stir over medium heat until cream cheese dissolves into broth - don't worry if it does not become perfectly smooth, it will still taste good!
• 4. Add chicken back to pan, turning over to coat all sides with sauce. Heat for a few additional minutes, until all is heated through.
• 5. Remove chicken to serving platter or individual plates, top with sauce and sprinkle with chopped green onions (or parsley). Serve with pasta or rice to soak up the tasty sauce!