Chicken With Garlic Cream Sauce Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Steps:

• Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm.
• In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant.
• Stir in the mustard, cream and stock.
• Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens.
• Stir in chopped parsley.
• Serve fillets topped with garlic cream sauce and your choice of vegetables.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
• Bake uncovered in preheated oven for 1 hour.

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.

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.

Steps:

• Simmer the chicken breasts in chicken broth with the spices.
• Drain and let cool.
• I shredded them with a fork, but you could chop them up too.
• I finely chopped up one stalk of celery, and 1/2 a small onion.
• In a bowl i mixed 1 tsp parsley, 1/2 thyme, 1/2 tsp chives, 1/4 tsp garlic, and some black pepper to taste.
• I add about 3 tbs mayonnaise, 1/4 tsp (or more) mustard, and then i added 3 tbs sour cream.
• You can use more if you prefer, depends on your taste.
• Mix together thoroughly, and add to the veggies and chicken.
• Mix well and let marinate for at least 4 hours.
• Serve them on pita bread, or in pita pockets.
• The pockets work better.
• I also prefer to use whole wheat pitas.

Steps:

• Melt butter in skillet over medium/low heat and add garlic.
• When garlic becomes fragrant add the chicken and sour cream, increase heat.
• Cook until chicken is cooked thoroughly and sauce has slightly reduced.
• Add parsley and salt and pepper and allow flavors to blend.
• Serve chicken over rice or pasta with extra sauce.

Steps:

• Preheat oven to 475 degrees F.
• In large cast iron casserole melt 1 Tbsp butter in Olive Oil at Med High heat Season the chicken inside and out with salt and pepper.
• Add Rosemary to cavity and tie legs together.
• Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
• Turn chicken onto its other breast, cover and roast for 20 minutes.
• Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
• Transfer the chicken to a platter and keep warm.
• For the Sauce: Skim the fat from the juices in the casserole.
• Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
• Pour in any collected juices from the chicken platter, add cream and boil until sauce is thick enough to coat a wooden spoon, about 5 minutes.
• Swirl in remaining butter until blended season with salt and pepper.
• Pour sauce into a sauceboat and serve with chicken.
• Enjoy.