GRILLED CHICKEN WITH CREAM SAUCE
Homemade soup mix makes a creamy sauce for this tender chicken recipe from LaDonna Reed of Ponca City, Oklahoma. "My husband, Jim, is trying his hand at coming up with new recipes, then we tweak them together. This one is good and easy."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.
Nutrition Facts :
CHICKEN IN CREAMY PAN SAUCE
Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 5.3 g, Cholesterol 84.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 338.3 mg, Sugar 0.2 g
CHICKEN WITH PORT AND CREAM
Provided by James Beard
Categories Milk/Cream Chicken Dairy Poultry Sauté Fortified Wine Port Winter House & Garden
Yield Serves 4
Number Of Ingredients 7
Steps:
- Lightly flour the chicken and sauté it in the butter, turning it to color very lightly on all sides. Do not let it brown. Add salt and spice. Add 1 cup port, cover pan and simmer gently for 15 minutes, or until tender. Remove chicken to a hot platter, add 1/2 cup port to pan juices and reduce over a high flame for 3 to 4 minutes. Lower heat and stir in heavy cream mixed with egg yolks. Cook very gently, stirring constantly until slightly thickened but do not let the sauce boil. Taste for seasoning. Pour sauce over chicken. Serve with a rice pilaf. With this, drink a California Sauvignon Blanc.
PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE
Provided by Daphne Brogdon
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
- Preheat the oven to 400 degrees F
- Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
- Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
- Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.
CHICKEN BREAST IN A PORT AND RAISIN SAUCE
Steps:
- Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
QUICK AND EASY CHICKEN IN CREAM SAUCE
I used to make this constantly when I first learned to cook. It's a great little dish that takes no time or effort to prepare. I used to serve it with boiled rice or new potatoes and vegetables.
Provided by Noo8820
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice the chicken into thin strips and toss in the seasoned cornflour.
- Heat the oil in a pan and fry the chicken pieces until golden brown.
- Add the mushrooms and cook until tender,about 2 minutes.
- Remove the chicken and mushrooms and keep warm.
- Pour the wine into the pan, bring it to the boil, and then add the cream. Cook for 1-2 minutes, until the sauce is thick and creamy. Season to taste.
- Pour the sauce over the chicken, sprinkle with fresh parsley and serve.
CHICKEN WITH PORT-MUSHROOM SAUCE
Provided by Rick Thiemke
Categories Chicken Mushroom Sauté Port Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
- Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.
- Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.
CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE
This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.
Provided by Mark S.
Categories Meat and Poultry Chicken Chicken Tenders Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
- Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
- Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
- Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
- Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g
More about "chicken with creamy port sauce recipes"
EASY CHICKEN WITH PORT SAUCE & MUSHROOMS | SIMPLE.
From junedarville.com
Cuisine BelgianTotal Time 45 minsCategory Main CourseCalories 556 per serving
- Pour the red port wine in a medium saucepan and place it over medium-high heat. Cook the port for about 5 to 7 minutes and let it reduce by half. Keep a close eye on it because it goes faster than you might think and you risk burning it.
- Whisk well into a pink cream sauce and season it pepper and salt. Turn the heat to medium-low and simmer the sauce for 8 to 10 more minutes. In the meantime rinse the chicken breasts under cold running tap water and pat them dry using some kitchen paper. Place them on a clean chopping board and cut the breasts lengthwise into 3 to 4 thin slices. Pour a little drop of olive oil in a large non-stick pan, place it over medium-high heat and add the sliced chicken once the oil is hot.
CROCK POT CREAMY PARMESAN CHICKEN RECIPE - EASY DINNER IDEA
From eatingonadime.com
CHICKEN WITH CREAMY MUSHROOM SAUCE RECIPE - BBC FOOD
From bbc.co.uk
10 BEST CHICKEN WITH CREAM SAUCE RECIPES | YUMMLY
From yummly.com
PAN-SEARED CHICKEN WITH MUSHROOMS IN CREAMY PORT SAUCE
From justbarechicken.com
POULET AU PORTO: ROAST CHICKEN WITH PORT WINE, CREAM …
From oprah.com
CHICKEN WITH PORT, CREAM AND MUSHROOMS - BIGOVEN.COM
From bigoven.com
ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE
From littlespicejar.com
BEST CREAMY CHICKEN RECIPES - CAFE DELITES
From cafedelites.com
CHICKEN WITH PORT WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (2)Calories 264 per servingServings 4
EASY CREAMY CHICKEN IN TOMATO SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN WITH PORT AND CREAM FOOD- WIKIFOODHUB
From wikifoodhub.com
CHICKEN AND POTATOES WITH DIJON CREAM SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
CREAMY CHICKEN CHEDDAR CHEESE SAUCE - THE YUMMY BOWL
From theyummybowl.com
CHICKEN WITH CREAMY DIJON SAUCE AND MASHED POTATOES
From modernfarmhouseeats.com
CHICKEN IN VERMOUTH CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.cc
CREAMY TUSCAN CHICKEN - AVERIE COOKS
From averiecooks.com
PAN-FRIED CHICKEN WITH CREAMY PORT SAUCE - 9KITCHEN - NINE
From kitchen.nine.com.au
10 BEST CHICKEN BREAST WITH PORT WINE SAUCE RECIPES
From yummly.com
PAN-SEARED CHICKEN WITH CREAMY GARLICKY WINE SAUCE
From cookstr.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN EATS
From recipetineats.com
CHICKEN WITH CREAMY PARMESAN SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAM CHEESE CHICKEN (EASY PAN SEARED CHICKEN IN CREAMY SAUCE)
From bakeitwithlove.com
CREAMY MUSTARD CHICKEN THIGHS - DOZUS COOK
From dozuscook.com
CRISPY CHICKEN WITH CREAMY ITALIAN SAUCE | THE RECIPE CRITIC
From therecipecritic.com
CREAMY GARLIC PARMESAN CHICKEN - GIMME DELICIOUS FOOD
From gimmedelicious.com
QUICK & EASY CREAMY HERB CHICKEN - CAFE DELITES
From cafedelites.com
EASY CHICKEN WITH CREAM CHEESE PAN SAUCE - SOUTHERN BITE
From southernbite.com
EASY CHICKEN IN CREAM SAUCE FOR TWO - BAKING MISCHIEF
From bakingmischief.com
PAN FRIED CHICKEN IN CREAMY GARLIC SAUCE - THE GINGHAM APRON
From theginghamapron.com
CHICKEN AND CORN SOUP | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
HEALTHY CHICKEN AND BROCCOLI PASTA RECIPES - FIFTHVOICE.COM
From fifthvoice.com
CREAMY PARMESAN CHICKEN - JO COOKS
From jocooks.com
CREAMY GARLIC CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN WITH A PORT WINE MUSHROOM CREAM SAUCE - RECIPE30
From recipe30.com
BEST CHICKEN BREASTS WITH CITRUS FRUIT AND CREAM CHEESE SAUCE …
From foodnetwork.ca
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #main-dish #poultry #australian #kid-friendly #chicken #stove-top #dietary #new-zealand #toddler-friendly #meat #chicken-breasts #equipment
You'll also love