Chicken Breasts In A Creamy Foie Gras Pate Sauce Recipes
CHICKEN BREASTS IN A CREAMY FOIE GRAS PATE SAUCE
Chicken breasts served with a foie gras cream sauce and served on a bed of pasta that has been tossed with foie gras cubes.
Provided by KelBel
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 tablespoons of the butter in a sauté pan and cook the chicken breasts until they are tender, but not brown.
- Lightly salt the chicken, remove from the heat and keep warm.
- Add the cream to the same pan and bring it to a simmer.
- Rub a tablespoon of foie gras pate together with a tablespoon of the warm cream, add into the sauce.
- Meanwhile cook the capellini in boiling, salted water.
- Drain the capellini and toss with 1 Tablespoon of butter.
- Add some small cubes of foie gras pate to the pasta.
- Make a bed of the pasta on a hot platter and arrange the chicken on top. Pour the sauce over all and serve.
Nutrition Facts : Calories 1173.6, Fat 87.6, SaturatedFat 42.6, Cholesterol 341, Sodium 611.8, Carbohydrate 48.8, Fiber 1.8, Sugar 1.1, Protein 46.8
CHICKEN BREASTS IN CAPER CREAM SAUCE
Make and share this Chicken Breasts in Caper Cream Sauce recipe from Food.com.
Provided by MsPia
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat.
- Place breasts in skillet, and increase heat to medium-high.
- Turn chicken frequently, until brown, about 5 minutes.
- Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.
- Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high.
- Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat.
- Stir in capers.
- Pour sauce over chicken, and serve.
Nutrition Facts : Calories 432.6, Fat 33.1, SaturatedFat 16.2, Cholesterol 156.5, Sodium 888.5, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 31.2
GARLIC CREAM SAUCE OVER CHICKEN BREASTS
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Provided by Carolyn Sheppard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g
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- Preheat oven to 375°F (190°C). In a bowl or robot coupe, combine the foie gras and half the duck fat until smooth. Then reserve at room temperature.
- Prepare your chicken, cutting it with a sharp chef’s knife or a pair of kitchen sheers down either side of the back bone so that it lies flat. With the heel of your hand press down on the breastplate to crush the wishbone slightly and make the chicken even flatter. If you wish, turn the chicken to expose the inside and split it directly down the breast, being careful to keep the skin intact for each piece. Remove the wing tips at the joint, discard both wing tips and back – or use those pieces to make the chicken stock for the sauce while the bird roasts.
- Starting along the breast line, gently separate the skin from the meat, breaking the thin membrane in between with the tips of your fingers, but being sure to keep the skin it intact, and attached. Glide your hand gently under the skin, down the thigh and leg, to help for a nice little envelope for the foie gras.
- Take about a tablespoon of the foie gras duck fat mixture in the tips of your fingers and rub it under the skin, leaving a layer of foie gras as you go. Repeat this, until all the foie gras is used and the chicken is evenly coated then gently pressing the skin back into place. Use the remaining duck fat and liberally coat the surface of the chicken, both top and bottom and season well. Place chicken, skin side up, in a roasting pan and sprinkle with breadcrumbs before you put it in the oven to roast — 45 to 65 minutes depending on the size of your chicken, or until the internal temperature read taken from the thigh is at a minimum of 165°F (75°C). Rest for 5 to 7 minutes before serving. Reserve warm while making sauce or finishing sides and… amazing.
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