Chicken With Creamy Herb Sauce Recipes

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:

• 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:

• 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:

• 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:

• 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.