Chicken In Herbed Cream Sauce Recipes

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.

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.

Steps:

• Preheat oven broiler, keeping oven door cracked.
• Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt.
• Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool.
• Preheat oven to 400 degrees.
• Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
• Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
• Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
• Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
• To make sauce:
• While the chicken is cooking, strain juice from roasted lemons and set aside.
• Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes.
• Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes).
• Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.

Steps:

• Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

Steps:

• Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme. , Serve with linguine. Sprinkle with remaining cheese and additional minced basil.

Steps:

• Wash chicken and pat dry. Put the chicken between pieces of plastic wrap and pound until thinned to about a 1/2 inch thickness. Sprinkle with salt and pepper.
• In a skillet over medium-low heat, heat olive oil and butter. Add chicken breasts and cook, turning, until browned and cooked through, about 8 to 10 minutes. Remove to a plate; cover and keep warm.
• Add mushrooms to the pan and cook, stirring, until the mushrooms are browned and tender. Stir in flour until blended. Stir in chicken broth and cook, stirring, until thickened. Stir in the Boursin cheese, chives, parsley and dill. Cook, stirring, until cheese is melted and sauce is hot. Serve chicken with sauce.

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Steps:

• Preheat oven to 375°.
• Arrange chicken in a single layer in a 13x9-inch baking dish.
• Pour vinegar over chicken and sprinkle with oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Place garlic cloves in dish.
• Bake for 25 minutes, basting occasionally with pan drippings. Remove garlic from dish and peel.
• Place garlic in a bowl and mash into a paste.
• Add buttermilk and next 6 ingredients; stir with a wire whisk until well blended.
• Cut each breast half diagonally across the grain into slices.
• Arrange 1 slice breast meat on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken.

Steps:

• Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
• Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
• Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
• Add cream cheese, cook until well blended, stirring constantly with a whisk.
• Return chicken to sauce, warm through but do not boil.
• Serve chicken over rice, spoon sauce over chicken.