Creamy Braised Chicken With Pappardelle Recipes

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PAPPARDELLE WITH CREAMY CHICKEN SAUCE

This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 7



Pappardelle with Creamy Chicken Sauce image

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

CREAMY BRAISED CHICKEN

A smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. -Margaret Haugh Heilman, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16



Creamy Braised Chicken image

Steps:

  • In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same pan, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside., Add chicken to pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter; keep warm. , Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside., In a nonstick skillet, saute pearl onions in remaining butter until tender. Remove and set aside. In the same pan, saute mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

Nutrition Facts : Calories 254 calories, Fat 6g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 647mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

1/2 pound pearl onions
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup chardonnay or other dry white wine or reduced-sodium chicken broth
1-1/3 cups reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 bay leaf
3 tablespoons all-purpose flour
1/2 cup fat-free evaporated milk
1/2 pound fresh mushrooms, quartered

CREAMY BRAISED CHICKEN

A smooth and delicate cream sauce gives special taste to these tender chicken breast accompanied by sweet pearl onions and sauted mushrooms. This dish is so rich tasting, you'll want to serve it to company.

Provided by Barb G.

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17



Creamy Braised Chicken image

Steps:

  • In a Dutch oven or large skillet, bring 6 cups water to a boil; add pearl onions; boil 3 minutes, drain & rinse in cold water; peel and set aside.
  • In the same pan, saute sliced onions, carrot and celery in 1 tablespoon butter until tender; remove vegetables; set aside.
  • Add chicken to the pan; brown on both sides; remove and keep warm.
  • Add wine; simmer until reduced to 1/2 cup; stir in broth and seasonings.
  • Return chicken to pan; cover and simmer 5 minutes or until juices run clear; Remove chicken to platter; keep warm.
  • Combine flour and milk until smooth; gradually stir into pan; bring to a boil; cook and stir for 2 minutes or until thickened.
  • Return vegetables to pan; remove from heat; cover and set aside.
  • In a nonstick skillet, saute reserved pearl onions in remaining butter until tender; remove and set aside.
  • In the same pan, saute mushrooms until tender.
  • Add onions & mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables, serve.

1/2 lb white pearl onion
1 cup thinly sliced onion
1/2 cup sliced carrot
1/2 cup thinly sliced celery
1 tablespoon butter, divided
2 teaspoons butter, divided
6 boneless skinless chicken breast halves
1 cup Chardonnay wine (or other dry white wine or chicken broth)
1 1/3 cups reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 bay leaf
3 tablespoons flour
1/2 cup fat-free evaporated milk
1/2 lb fresh mushrooms, quartered

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE

Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 6

Number Of Ingredients 13



Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce image

Steps:

  • Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
  • Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
  • Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
  • Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
  • Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g

1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 teaspoon Italian seasoning, divided
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups chopped mushrooms
1 tablespoon minced garlic
¼ cup chicken broth
6 medium Roma tomatoes - peeled, seeded, and chopped
1 ½ cups roughly chopped fresh spinach
½ cup heavy cream, or to taste
1 tablespoon balsamic vinegar
2 tablespoons shaved Parmesan cheese, or to taste

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