Best 8 Chicken In Cream And Herb Sauce Recipes

MEDITERRANEAN CHICKEN IN CREAMY HERB SAUCE

Steps:

• Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme. , Serve with linguine. Sprinkle with remaining cheese and additional minced basil.

CREAMY GARLIC AND HERB BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish and toss with oil to coat.
• Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
• Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
• Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

CRANBERRY SAUCE CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

CHICKEN WITH CREAMY HERB SAUCE

Steps:

• Preheat oven to 375°.
• Arrange chicken in a single layer in a 13x9-inch baking dish.
• Pour vinegar over chicken and sprinkle with oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Place garlic cloves in dish.
• Bake for 25 minutes, basting occasionally with pan drippings. Remove garlic from dish and peel.
• Place garlic in a bowl and mash into a paste.
• Add buttermilk and next 6 ingredients; stir with a wire whisk until well blended.
• Cut each breast half diagonally across the grain into slices.
• Arrange 1 slice breast meat on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken.

CREAMY HERB CHICKEN

Steps:

• Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
• Stir in milk (or cream); season with salt and pepper, to taste.
• Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
• Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

CHICKEN AND RICE WITH CREAMY HERB SAUCE

Steps:

• Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
• Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
• Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
• Add cream cheese, cook until well blended, stirring constantly with a whisk.
• Return chicken to sauce, warm through but do not boil.
• Serve chicken over rice, spoon sauce over chicken.

CHICKEN IN CREAM AND HERB SAUCE

Steps:

• Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4\" thick then dredge with seasoned flour.
• In a large skillet, heat 1 1/2 tablespoons each butter and oil.
• Add as many pieces of chicken as will fit without crowding.
• Cook quickly, just until meat loses pinkness when slashed, about 1 1/2 minutes per side.
• Place on hot platter; keep warm.
• Cook remaining pieces, adding more butter and oil as needed.
• Add to platter and keep warm.
• Chicken may be placed in 200 degree oven while sauce is prepared.
• Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles.
• Boil, reducing to about half.
• Add whipping cream, thyme and parsley; boil until sauce thickens slightly.
• Pour any meat juices from warming platter into sauce.
• Adjust sauce for seasoning to taste.
• Pour over meat and garnish with parsley, lemon slices and capers.
• NOTE: Chicken breasts or veal may be substituted.