SIMPLE CREAMY LEMON CHICKEN SAUCE
This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.
Provided by Jessica Weber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.
Nutrition Facts : Calories 61.3 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 270.2 mg, Sugar 0.3 g
CREAM OF CHICKEN BREASTS
This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles.
Provided by Pat Johnson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish and season to taste.
- Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 9.1 g, Cholesterol 80.6 mg, Fat 7.4 g, Protein 31.6 g, SaturatedFat 2.6 g, Sodium 607.1 mg, Sugar 3.9 g
CHICKEN BREASTS IN CREAM SAUCE
Make and share this Chicken Breasts in Cream Sauce recipe from Food.com.
Provided by Nimz_
Categories Very Low Carbs
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken breast.
- Place breasts in oven dish.
- Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
- Pour over the chicken and bake 2 hours at 300 degrees.
- After baking, remove breasts; strain juices into saucepan.
- Add 2 tablespoons flour and 1/2 cup water.
- Mix with whisk until thickened.
- Add milk if too thick.
- Pour sauce over breasts and garnish with parsley.
CHICKEN IN SOUR CREAM SAUCE
Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. -Jane Carlovsky, Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.
Nutrition Facts : Calories 317 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 1065mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
CREAM OF CHICKEN SAUCE
Provided by Wolfgang Puck
Categories condiments, sauces and gravies
Time 15m
Yield About one cup
Number Of Ingredients 8
Steps:
- Heat half of the butter in a small skillet and add the chicken livers. Cook over moderately high heat, turning the livers as necessary, until they lose their raw look. Add one-quarter cup of the heavy cream and bring to a simmer. Let cook about two minutes and remove from the heat.
- Heat the remaining butter in a saucepan and add the shallots. Cook, stirring, until wilted.
- Add wine and broth. Cook until reduced to about one-quarter cup.
- Add remaining cream; cook over high heat about three minutes or until reduced to about one cup. Pour sauce and livers in cream into the container of an electric blender and blend on high speed to a fine liquid sauce. Add salt and pepper to taste.
- Return the sauce to a saucepan and reheat.
Nutrition Facts : @context http, Calories 748, UnsaturatedFat 24 grams, Carbohydrate 10 grams, Fat 71 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 43 grams, Sodium 763 milligrams, Sugar 6 grams, TransFat 1 gram
CHICKEN WITH CREAM CHEESE SAUCE
The cream cheese adds richness and wonderful flavor to the sauce in this recipe. The almonds sprinkled over the finished dish are a nice touch.-Julie Quail, Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside., In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.
Nutrition Facts :
QUICK AND EASY CHICKEN IN CREAM SAUCE
I used to make this constantly when I first learned to cook. It's a great little dish that takes no time or effort to prepare. I used to serve it with boiled rice or new potatoes and vegetables.
Provided by Noo8820
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice the chicken into thin strips and toss in the seasoned cornflour.
- Heat the oil in a pan and fry the chicken pieces until golden brown.
- Add the mushrooms and cook until tender,about 2 minutes.
- Remove the chicken and mushrooms and keep warm.
- Pour the wine into the pan, bring it to the boil, and then add the cream. Cook for 1-2 minutes, until the sauce is thick and creamy. Season to taste.
- Pour the sauce over the chicken, sprinkle with fresh parsley and serve.
CREAM OF CHICKEN SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories condiments
Time 25m
Yield About one cup
Number Of Ingredients 8
Steps:
- Heat half of the butter in a small skillet and add the chicken livers. Cook over moderately high heat, turning the livers as necessary, until they lose their raw look. Add one-quarter cup of the heavy cream and bring to a simmer. Let cook about two minutes and remove from the heat.
- Heat the remaining butter in a saucepan and add the shallots. Cook, stirring, until they are wilted.
- Add wine and broth. Cook until reduced to about one-quarter cup.
- Add remaining cream. Cook over high heat about three minutes or until reduced to about one cup. Pour this sauce and livers in cream into the container of an electric blender and blend on high speed to a fine liquid sauce. Add salt and pepper to taste.
- Return the sauce to a saucepan and reheat.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 82 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 50 grams, Sodium 833 milligrams, Sugar 7 grams, TransFat 1 gram
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