Chicken Breast In White Sauce Recipes

CHICKEN IN WHITE SAUCE

Steps:

• Season chicken with half a teaspoon of salt and a quarter teaspoon of white or black pepper.
• Place a pot on medium-high heat. Place chicken in the pot (no need to add any oil before placing the chicken - the fat from the chicken will be sufficient) and let it cook on one side for about 7 minutes. Flip to the other side and let it cook for another 5 minutes or until desired doneness. Remove chicken from pot.
• To the same pot, place in the butter and let it melt. Add the onion and garlic and saute until fragrant for about 2 minutes.
• Add the flour and stir. Let the flour cook in the butter for 1 minute while stirring continuously.
• Slowly add 2 cups of water into the pot and stir.
• Add the chicken bouillon powder, remaining 1/4 teaspoon of white (or black) pepper and stir.
• Add back the chicken to the pot. Make sure the chicken is completely immersed in the liquid or spoon some of the liquid on top to cover it. Cover and cook for about 5 minutes. After 5 minutes, open and stir.
• Add the cream then let it simmer for another 3 minutes. Taste to ensure seasoning is perfect. I like a little more white pepper so I add some more at this point.
• Add chopped parsley and stir then turn off the heat.
• Serve with boiled rice or pasta. Garnish with more parsley if desired.

CHICKEN IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

KHAO PHAT KAI (THAI FRIED RICE WITH CHICKEN)

Steps:

• In a bowl, stir together the fish sauce, chiles, and garlic. The sauce can be used immediately, but I think it tastes best if the chiles are allowed to soften and mellow for 2 to 3 hours. Store the condiment in a tightly capped glass jar in the refrigerator for up to a month, though the chiles will have lost their heat by 2 weeks.
• Cut the chicken against the grain and on the diagonal into thin, bite-size slices. Set aside.
• Trim about 1 inch off the bottom of each stalk end of Chinese broccoli. Cut each stalk on the diagonal into slices about 1⁄2 inch thick and 2 inches long. Cut the green leafy parts crosswise into 2-inch pieces. Keep the stalks and leafy parts separate.
• Heat the oil in a wok or a 14-inch skillet over high heat. When the oil is hot, add the garlic and fry for about 30 seconds, until fragrant. Add the onion wedges and let them brown on the underside, undisturbed, for 1 minute. Flip them and let brown on the second side for 1 minute. Add the chicken, tomatoes, and the stalk pieces of the Chinese broccoli and stir-fry for 3 to 4 minutes, until the chicken is cooked through.
• Add the rice, sweet soy sauce, thin soy sauce, and fish sauce and stir-fry to distribute the sauces evenly and heat the rice. Make a well in the center of the rice mixture all the way to the bottom of the wok and crack the eggs into the well. Lightly scramble the eggs with the tip of the spatula, then let them cook undisturbed for about 1 minute, until they brown on one side. Add the leafy parts of the Chinese broccoli and stir-fry everything together until they are evenly distributed and the Chinese broccoli has wilted, about 1 minute. Remove the pan from the heat.
• Transfer the rice to a serving platter or individual serving plates. Dust with the pepper and serve with the lime wedges, chile fish sauce, and cucumber.

CHICKEN WITH WHITE WINE SAUCE

Steps:

• In a large skillet, melt 1 teaspoon butter over medium-high heat; saute almonds until lightly browned, 2-3 minutes. Remove from pan., In a shallow bowl, mix flour and seasonings. Dip chicken in mixture to coat lightly. In same pan, heat remaining butter over medium heat; cook chicken, covered, until browned, 3-4 minutes per side., Add wine; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-6 minutes. Sprinkle with almonds.