Chicken In Creamy Pan Sauce Recipes

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PAN SAUCE CHICKEN



Pan Sauce Chicken image

This simple dish is very low fat, but so tasty your family will ask for it again and again. Serve it over fettuccini or egg noodles as a easy meal. I've also served it over herb seasoned rice and it was fantastic.

Provided by LARAKN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon seasoned salt
3 tablespoons all-purpose flour
3 tablespoons water
1 cup white wine
1 cup chicken broth
2 teaspoons chopped Italian herbs

Steps:

  • Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.
  • Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
  • Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices.
  • Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 7 g, Cholesterol 60.9 mg, Fat 2.5 g, Fiber 0.6 g, Protein 23.7 g, SaturatedFat 0.7 g, Sodium 459 mg, Sugar 0.5 g

CHICKEN IN CREAMY PAN SAUCE



Chicken in Creamy Pan Sauce image

Watch this video to learn how to make a quick-and-easy cream cheese chicken dish! Learn more about this Chicken in Creamy Pan Sauce recipe today.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

Steps:

  • Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
  • Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.
  • Return chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 250 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 27 g

PAN-ROASTED CHICKEN IN CREAM SAUCE



Pan-Roasted Chicken in Cream Sauce image

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Provided by Sam Sifton

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds
Kosher salt to taste
2 tablespoons olive oil
12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces
1/4 cup Cognac
1 1/2 cups chicken stock, homemade or low-sodium
2/3 cup heavy cream
1/2 cup Madeira wine
1 tablespoon unsalted butter
1 tablespoon crème fraîche or Greek-style yogurt
2 teaspoons finely chopped savory
1 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped parsley, to finish

Steps:

  • Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
  • Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
  • Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
  • Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
  • Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

CHICKEN IN CREAMY PAN SAUCE



Chicken in Creamy Pan Sauce image

Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 4

Number Of Ingredients 6

4 small boneless skinless chicken breast halves
2 tablespoons flour
1 tablespoon oil
¾ cup fat-free, reduced-sodium chicken broth
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped fresh parsley

Steps:

  • Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
  • Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
  • Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 5.3 g, Cholesterol 84.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 338.3 mg, Sugar 0.2 g

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE



Pan-Roasted Chicken with Creamy Mustard Sauce image

Provided by Daphne Brogdon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1 cup beef broth
1/2 cup white wine
2 1/2 tablespoons dry mustard powder
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped, plus 2 cloves, smashed
1/2 medium onion, chopped
Salt and fresh ground pepper
4 chicken quarters (thigh and drumstick attached)
3 tablespoons canola or vegetable oil
4 tablespoons butter
1 cup half-and-half
1 sprig rosemary
2 teaspoons cornstarch
1 tablespoon whole-grain mustard
Juice of 1/2 lemon

Steps:

  • In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
  • Preheat the oven to 400 degrees F
  • Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
  • Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
  • Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

CHICKEN IN CREAMY PAN SAUCE



Chicken in Creamy Pan Sauce image

I got this recipe from Kraft Foods magazine and loved it! It's a creamy alfredo-type sauce on chicken. It's delicious!

Provided by Chalsea

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast (about 4 small halves)
2 tablespoons flour
1 tablespoon oil
3/4 cup chicken broth
4 ounces cream cheese, cubed
1 tablespoon parsley
2 tablespoons fresh basil

Steps:

  • Place chicken inside a resealable plastic bag, along with the flour, seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside.
  • Heat oil in a large skillet on medium heat. Add the chicken and cook 5-6 minutes on each side or until it's cooked through. Remove chicken, reserving dripping sin the skillet. Cover chicken to keep warm.
  • Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
  • Add the cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
  • Return the chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 minutes or until chicken is heated through.
  • Transfer chicken to a serving platter. Sprinkle with parsley. You can also top it with a cup of quartered cherry tomatoes. Then drizzle with sauce and then 2 tbsp of fresh basil.

Nutrition Facts : Calories 276, Fat 15, SaturatedFat 7.1, Cholesterol 97, Sodium 301.4, Carbohydrate 4, Fiber 0.2, Sugar 0.2, Protein 29.7

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Top Asked Questions

How to make a creamy sauce for chicken?
Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly. Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
How do you make creamy one Pan chicken?
Add chicken stock to pan a little bit at at time, stirring well between each addition to scrape off any browned bits from the bottom of the pan (that’s where the flavor is!) Add the heavy cream to the sauce and stir to combine. Return the seared chicken to your skillet, nestling each piece into the sauce.
How long do you cook chicken in pan sauce?
Directions. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices. Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.
What kind of pan sauce do you use for chicken?
Mustard Cream Pan Sauce Season 4 chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the chicken breasts and sauté until just barely done, about 5 minutes on each side. Remove the chicken breasts to a plate and set aside.

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