Saucy Chicken Fillet Recipes

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

CHICKEN FILLET WITH MUSHROOM SAUCE

Steps:

• Cut the chicken fillet into steaks. Season with salt and black pepper and let sit for 15-20 min.
• Then braise them until golden in a pot with a little oil. Take them out and in the same oil, put the mushrooms, sliced into sheets (can use canned or fresh mushrooms).
• Braise lightly and pour in water to cover them. Add spices to taste - more salt, black pepper if needed, crumbled savory, curry , allspice, bay leaf .
• Boil the mushrooms with the spices 15-20 min. Return the steaks to the pot with mushrooms and continue boiling everything until ready.
• Beat the flour with a little water in a bowl and strain, so theres no lumps. Pour it in a thin trickle while stirring nonstop. Boil another 5 min.
• Remove the allspice and bay leaf before serving.

SAUCY CHICKEN FILLET

Steps:

• Combine all these ingredients in a bowl.
• Place the chicken fillets in and marinate for 10 minutes In a saucepan heat oil therafter place marinated chicken in with sauce let it cook on medium heat for 30-45mins or until chicken is cooked.
• Add water when needed to keep the sauce from burning.