Chickenbreastsincurriedcreamsauce Recipes

CHICKEN WITH CREAMY CURRY SAUCE

Steps:

• Gather the ingredients.
• Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
• Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
• In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
• Cover the pan and simmer for 5 to 10 minutes longer.
• Stir in the cream and add salt to taste. Heat through.
• Remove the chicken and sauce to a serving dish.
• Serve chicken breasts over hot cooked rice with some of the sauce.

CURRIED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

CURRIED CHICKEN BREAST

Steps:

• In a large skillet, heat 1 tablespoon of oil and butter.
• When hot, saute onions and garlic till soft, remove onions and garlic.
• Add more oil if needed and brown 4 boneless chicken breast.
• Add to chicken cream of mushroom soup and 1/2-cup water.
• Return onions and spices back to pan with chicken mixture; cover and simmer until done.
• If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.

CHICKEN BREASTS IN CURRIED CREAM SAUCE

Steps:

• Cut chicken into strips 1/2 inch wide.
• Melt butter in skillet and add the chicken pieces when hot. Sprinkle with salt and pepper. Cook, stirring often, about 2 minutes.
• Sprinkle over chicken the shallots and curry powder. Stir well. Cook about 1 minute.
• Transfer chicken to a bowl.
• Add wine to skillet and cook over high heat about 3 minutes, until reduced to 1/4 cup. Add chicken juices from the bowl.
• Add cream to the skillet and cook over high heat about 4 minutes.
• Add chicken and stir to blend. Chicken should be hot through.
• Serve with rice and cucumber raita.

ALICE CHICKEN

Steps:

• Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
• Preheat oven to Broil.
• Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

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.

CHICKEN IN CREAM SAUCE

Steps:

• Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
• Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
• Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
• Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.