Chickenwithgarliccreamsauce Recipes

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:

• In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

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.

Steps:

• Separate garlic cloves and peel. Pat chicken pieces dry and season with salt and pepper.
• In a 12-inch flameproof casserole or heavy skillet with a lid heat oil over moderately high heat until hot but not smoking and brown chicken in batches, without crowding, transferring to a bowl. Pour off fat from casserole or skillet. In casserole or skillet arrange chicken, skin sides up, in one layer. Add Cognac and heat over moderately low heat until warm. Carefully ignite Cognac and heat, shaking casserole or skillet occasionally, until flames have subsided.
• Add stock, garlic, and rosemary. Squeeze juice from lemon half, discarding any seeds, into chicken mixture and add lemon half. Simmer mixture, covered, 25 minutes, or until breast pieces are just cooked through. Transfer breast pieces with tongs to a deep platter and keep warm, covered. Simmer remaining chicken, covered, 5 to 10 minutes more, or until tender and cooked through, and transfer with tongs to platter.
• Remove lemon half, squeezing any liquid into casserole or skillet, and discard lemon and rosemary. In a blender purée cooking liquid with garlic (use caution when blending hot liquids) and pour through a sieve into casserole or skillet. Boil liquid until reduced to about 1 cup and stir in cream and salt and pepper to taste. Return chicken to casserole or skillet and simmer until heated through, about 3 minutes.
• Transfer chicken to platter and pour sauce over it.

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.