CREAMY CHICKEN AND THYME
Thyme gives this simple chicken dish its unique flavor. I lightened up the original recipe by using reduced-fat sour cream, but you'd never guess based on its rich, creamy flavor. -Harriet Johnson, Champlin, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,
Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 575mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN IN THYME CREAM SAUCE
Make and share this Chicken in Thyme Cream Sauce recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss the fillets in the flour, and shake off any excess.
- Heat the oil in a large frying pan, and cook the fillets for 5 minutes on each side or until they are golden brown.
- Sprinkle on the thyme and turn the fillets over.
- Add the sherry and half the cream and boil for 2-3 minutes.
- Turn the fillets again and pour over the remaining cream.
- Season to taste and serve.
- I like this with a jacket potato and a green vegetable.
- Also a nice young riesling.
LEMON CREAM CHICKEN WITH THYME
A fantastic one pot dish that is quick and easy to make that was taught to me by my Mum. A great comfort dish for a cold night! You can experiment and add any kind of veg you like. Make it your own!
Provided by sonicg33k
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the mushrooms roughly and put to one side. Chop the onion finely and add to a hot pan with some olive oil. Soften the onions slowly and add the crushed garlic. Cook until the onions turn a golden color. Add the Mushrooms and cook for another 10 minutes.
- Add the diced chicken to the hot pan and pan fry for 12 minutes. Meanwhile, add the cream to the pan and stir to coat the chicken then add the juice of the 3 lemons. Stir again to coat the chicken. At this point its best to taste and then you can add more lemon if you want. Allow to simmer for 5 minutes to reduce then place the lemon slices on the top of the chicken. Strip the Thyme springs and add to the pan.
- Add the Gnocchi to a pan of seasoned boiling water and simmer for 2-3 minutes until the Gnocchi is cooked. Drain and add to the pan, stir in with the chicken and simmer for another 5 minutes until the sauce is reduced.
- Serve on a curved plate with crusty or Garlic bread, great for mopping up after!
CRISPY THYME CHICKEN WITH MUSHROOM SAUCE
A wholesome and tasty chicken meal using only 5 ingredients
Provided by Mary Cadogan
Categories Dinner, Main course
Time 35m
Number Of Ingredients 5
Steps:
- Set the oven to a moderate temperature (160C-180C/gas 3-4). Rub chicken with a little oil and season well with salt and freshly ground black pepper. Strip the leaves from six of the thyme sprigs and sprinkle them evenly over the chicken. Lightly dust with flour (this helps crisp the chicken).
- Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.
- Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften. Stir in the cream, the remaining thyme sprigs, and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken. New potatoes, and a simple green salad of Little Gems and rocket leaves lightly dressed with lemon juice and olive oil, are the perfect accompaniment.
Nutrition Facts : Calories 347 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.62 milligram of sodium
GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE
This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
- While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
- Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
- Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.
CHICKEN IN GARLIC WHITE WINE CREAM SAUCE
I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. I have searched in vain for a recipe that would include all the ingredients I now only vaguely remember. So, in desperation, I found a basic recipe and have adapted it. I have made this a few times and found it very close to what I remember. The only missing ingredient is cheese. I have yet to remember what cheese was used (other than it was a white cheese). Eventually I will experiment with adding cheese, but for now I am really pleased with this version. I hope you like it too.
Provided by Terry4food
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly brown both sides of chicken in olive oil.
- Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
- Add wine and Worcestershire sauce and cook an additional 2 minutes.
- Lower heat and add cream, salt, pepper, basil, and parsley.
- Too high of heat will cause the cream to curdle.
- Simmer on low 20-25 minutes until done.
PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
- Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
- Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
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CREAMY GARLIC THYME CHICKEN - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (22)Total Time 20 minsCategory American RecipesCalories 605 per serving
- Season both sides of the chicken thighs with salt and pepper. Grease the skillet with a little cooking spray and pan-fry the chicken thighs until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet.
- Add the olive oil to the skillet and add the garlic and saute. Add the chicken broth, cream and thymes, stir to combine well. Add the chicken, salt and cayenne pepper (if using) and lower the heat to simmer, turning the chicken a couple of times so they are completely cooked through. Squirt some fresh lime juice on the chicken, serve immediately.
CREAMY GARLIC CHICKEN WITH THYME - NOURISH AND FETE
From nourish-and-fete.com
5/5 (10)Calories 237 per servingCategory Main
- Slice each chicken breast in half lengthwise so you have 4 thin pieces. Sprinkle both sides of each piece lightly with salt, pepper, and garlic powder.
- Warm the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts, add chicken and cook for 3-4 minutes on each side, until it forms a nice golden crust and is cooked through. Remove chicken to a plate and set aside.
- Reduce heat to medium and add the remaining 2 tablespoons butter. Add the onion and cook for 2-3 minutes. Using the back of a knife, smash half of the garlic cloves, then add both the smashed and whole cloves to the pan with the onions. Cook 2-3 minutes more, until the garlic is fragrant and lightly browned on the outside, then add chicken broth, lemon juice, and thyme. Scrape the bottom of the pan to deglaze any browned bits, and let the sauce simmer for about 4 minutes. It should be noticeably reduced.
- Reduce heat again to medium-low, then stir in the cream. Return chicken to the skillet and let everything simmer gently for 2-3 minutes to blend the flavors. Garnish with fresh thyme and parsley, lemon wedges, and a little more black pepper, as desired. Serve and enjoy!
CHICKEN BREASTS WITH LEMON THYME CREAM RECIPE - EATINGWELL
From eatingwell.com
Category Low-Carb Chicken RecipesCalories 318 per servingTotal Time 50 mins
- Coat a large nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add chicken breasts; cook in hot oil about 12 minutes or until golden brown, turning once halfway through cooking time. Cover; cook about 20 minutes more or until no longer pink (170 degrees F), turning once halfway through cooking time. Remove chicken from skillet; cover with foil and keep warm.
- In a small bowl stir together chicken broth, lemon juice, the 1/2 teaspoon fresh thyme or the dried thyme, the salt, and pepper. Pour broth mixture into the drippings in the hot skillet, scraping up any browned bits from the bottom of the skillet. Add cream cheese; whisk until smooth and heated through. Serve over cooked chicken breasts. If desired, garnish with additional fresh thyme and/or lemon wedges or twists.
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