Fried Chicken With Herbed Cream Sauce Recipes

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.

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 FRIED STEAK W/CREAM GRAVY

Steps:

• Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
• Beat eggs then combine with milk.
• Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
• Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
• Turn steak over and cook for another 5 minutes or so until both sides are golden.
• Remove to a plate lined with paper towels and allow to drain.
• TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
• Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
• Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
• Taste and add more salt or pepper if necessary.
• Serve generously over each piece of chicken fried steak.
• Sop up any extra gravy with a biscuit.

CHICKEN IN HERBED CREAM SAUCE

Steps:

• 1. Season the chicken with the lemon pepper seasoning.
• 2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for about 10 minutes on each side or until browned. Remove the chicken from the skillet; cover and keep warm.
• 3. Add the shallots and garlic to the skillet and cook until the shallots are tender, stirring occasionally. Stir in the concentrated broth, light cream, water and tarragon.
• 4. Return chicken to the skillet and heat to a boil. Reduce heat to low. Cover and cook an additional 15 minutes or until the chicken is cooked through.

FRIED CHICKEN WITH HERBED CREAM SAUCE

Steps:

• Fried Chicken:.
• Place chicken in a shallow glass dish.
• Whisk buttermilk, yolks and poultry seasoning in a bowl. Pour over chicken.
• Cover, and refrigerate for 4 hours.
• Mix flour, thyme, sage, and basil in a bowl.
• Drain the chicken pieces, and coat with the seasoned flour. Set aside.
• Heat oil in a skillet.
• Add chicken in single layer.
• Cook on the first side 5 mins., or until golden brown. Turn, and cook on the other side until done.
• Remove to paper towels to drain.
• Serve with the Herbed Cream Sauce.
• Herbed Cream Sauce:.
• Add flour to a saucepan.
• Whisk in broth over heat, and simmer for 10 mins., or until thickened and smooth.
• Melt butter in saucepan. Add onion, garlic and paprika, and saute until onion is softened.
• Add wine, and cook until reduced by half.
• Whisk in broth mixture, and simmer 5 minutes
• Strain sauce.
• Add cream and cilantro.
• Season with salt and pepper.
• Keep warm until serving.
• Makes 2 cup sauce.

CHICKEN WITH RED WINE CREAM SAUCE

Steps:

• In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.

CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE

Steps:

• Gather the ingredients.
• Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
• In a large skillet over medium-high heat, melt the butter and olive oil.
• When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
• Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
• Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
• In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
• Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
• Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.

KEAGAN'S SPICY FRIED CHICKEN SANDWICH

Steps:

• Marinade: Combine all ingredients for the marinade (cream, lemon juice, water, cayenne, chili powder, garlic powder, chicken) in a glass container with a lid making sure the chicken is fully covered. Keep in fridge for 2-3 hours before cooking. You can also use a plastic bag but I highly recommend you opt for the glass bowl with lid route #enoughexcuses #plasticfree
• Chili Spice: Add the peppers to a saute pan and heat over medium high heat. Directly after it starts smoking pull off the heat. In batches, grind the peppers to a powder. I use a mortar and pestle. Then add garlic and onion powder. Save two tablespoons of the mixutre for later. Add 1 tablespoon olive oil to a pan and heat on medium high heat, add the rest of your spices and stir for 1 minute. Add 2 cups of rice vinegar. Make a slurry with 1 tablespoon corn starch and 2 tablespoons water and add. Keep on simmer.
• Herb Cream Sauce: Prepare the herbs and add to bowl. Add garlic, lemon juice and sour cream. Stir until combined. Add salt and pepper. Stir. 1-2 tablespoons water to reach desired consistency.
• Fried Onions: Slice 1/2 onion to about 1/4 inch thick slices. Add them to a small bowl and cover with 1 cup milk.
• Breading: Combine all ingredients for breading in a bowl and set aside.
• Finish Chili Spice Sauce: Add 1 tablespoon butter to finish off your sauce.
• Deep Fry: Deep fry onions first. Put onions in breading. Then drop in 350 degree oil. Cook for 5-6 minutes. Remove and place on paper towel. Salt immediately after removal. Now for the chicken, add the reserved spice to the flour breading. Coat chicken by pressing hard into flour making sure to coat the entire surface including cracks and crevices. Drop chicken into the oil. Cook until light golden brown. Remove and let rest for 5 minutes, I use a raised cookie sheet to let them rest. While the chicken is resting, toast the buns. Get the oil back to 350 degrees and fry chicken a second time for about 2 minutes.
• Make the sandwich: Take your toasted bun and add the herb sauce on both sides. Layer the pickles. Add the chicken to the sauce and then remove and place on the pickles. Add a pile of onions and then add another dollop of extra herb sauce. Cut in half and serve with your favorite side.