VEGGIES AND CHICKEN IN CREAM SAUCE
This is a creamy chicken and vegetable dish that can be served with rice, pasta or tortilla breads.
Provided by Nancy Ott
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 10
Steps:
- In a large skillet, fry the chicken pieces and onion rings in hot oil until browned. Salt and pepper to taste.
- Add the sliced mushrooms and bell pepper and continue to saute for 5 minutes over medium heat.
- Add 1/2 of the garlic, 1/2 of the cilantro and 1/2 of the pepper flakes and stir until mixed.
- Add the other 1/2 of the garlic, cilantro and chile flakes, then add the sour cream and mix well. Add the hamburger relish and saute for another 5 to 10 minutes. Let cool and serve.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 12.9 g, Cholesterol 118.4 mg, Fat 25.5 g, Fiber 1.2 g, Protein 32.3 g, SaturatedFat 15.3 g, Sodium 170.8 mg, Sugar 3.9 g
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
CHICKEN WITH A CREAMY VEGETABLE SAUCE
This is a really good main dish and it is easy too. Serve over egg noodles or rice and your meal is complete. Feel free to add the spices you like.
Provided by PickyEatersRUs
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a frying pan over medium heat and spray with nonstick spray.
- Add chicken and cook 6 minute.
- Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
- Remove all from pan and add sauce.
- For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
- Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
- Add the tomato and cook for 2 more minute.
- Serve over noodles or rice.
Nutrition Facts : Calories 360.2, Fat 21, SaturatedFat 7.3, Cholesterol 102.7, Sodium 449.6, Carbohydrate 9, Fiber 1.4, Sugar 3, Protein 33.1
CREAMY CHICKEN & VEGETABLES
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.
Nutrition Facts :
CHICKEN WITH VEGETABLE CREAM SAUCE RECIPE - (4.5/5)
Provided by á-171277
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper. Add half of chicken to skillet. Cook 4 to 6 minutes or until no longer pink, turning once; set aside. Add remaining 1 tablespoon oil to skillet, cook remaining chicken; set aside. Add onion to skillet; cook 4 minutes or until tender. Sprinkle flour over onion; cook and stir 1 minute more. Stir in soup; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Return chicken to skillet; reduce heat and simmer 2 minutes more or until chicken is hot.
CREAMED CHICKEN AND VEGETABLES
Provided by Linda Woods
Categories Chicken Vegetable Brunch Kid-Friendly Dinner Summer Bon Appétit Oregon Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
- Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.
CHICKEN WITH VEGGIES IN SOUR CREAM SAUCE
A different slant on a stir fry. Add some red pepper flakes for a little heat. From a food blog with modifications.
Provided by Caroline Cooks
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large cast iron skillet or wok, heat oil over medium-high.
- Add chicken and garlic - cook for about 4 minutes.
- Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.
- Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.
- Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm.
- Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through.
- Pour sauce over chicken mixture and toss to combine.
- Serve over rice, noodles or mashed potatoes.
Nutrition Facts : Calories 368, Fat 23.8, SaturatedFat 8, Cholesterol 82.2, Sodium 277.8, Carbohydrate 12.2, Fiber 1.4, Sugar 6.8, Protein 26.6
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
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
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
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