Chicken With Parmesan Cream Sauce Recipes

Steps:

• Melt 3 T. of the butter over low heat (or in the microwave).
• Coat the chicken in the flour then dip in the butter.
• Arrange the chicken in a 9x13 baking dish.
• Melt remaining 3 T. butter in a skillet.
• Add mushrooms and saute until softened.
• Spread the mushrooms over the chicken.
• Pour in the cream.
• Season with salt and pepper.
• Top with the parmesan cheese.
• Chill, covered with plastic wrap, in the refrigerator for about 12 hours.
• Preheat oven to 400 degrees.
• Sprinkle paprika over the chicken.
• Bake, uncovered, 20 to 30 minutes.

Steps:

• Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
• Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
• Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

Steps:

• Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
• Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Steps:

• Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
• Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

Steps:

• Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
• Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
• Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
• Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
• Spoon sauce over chicken. Serve with rice and aspargus.

Steps:

• For Tomato Cream sauce:.
• Heat oil in a non-stick saucepan over medium heat until hot.
• Add garlic, saute until tender.(do not brown! it makes the garlic bitter).
• Add cans of tomato and next 5 ingredients.
• Bring mixture to a boil.
• Reduce heat and simmer uncovered,20 minutes stirring occasionally.
• Combine milk and flour in a small bowl, stirring well with a whisk.
• Gradually add milk mixture to tomato sauce, stirring constantly.
• Cook, stirring constantly for 5 minutes until slightly thickened; stir in cheese.
• Set lid on pot and keep warm on low.
• For Parmesan chicken:.
• Preheat oven to 350 degrees.
• Combine milk and mustard,stirring with a whisk.
• Combine breadcrumbs and next 4 ingredients in a bowl.
• Dip chicken in milk mixture, then dredge in breadcrumb mixture.
• Lightly mist a baking sheet with cooking spray and place chicken on it.
• Bake for 15 minutes then flip chicken and bake for another 15 on other side.
• *With 10 minutes left for chicken to be done start cooking pasta.
• Place 1 cup pasta on each plate top with chicken breast.
• Ladle some tomato cream sauce over pasta and chicken.
• Sprinkle with a little extra Parmesan cheese.
• serve:).

Steps:

• Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
• Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.