GRILLED CHICKEN WITH CREAM SAUCE
Homemade soup mix makes a creamy sauce for this tender chicken recipe from LaDonna Reed of Ponca City, Oklahoma. "My husband, Jim, is trying his hand at coming up with new recipes, then we tweak them together. This one is good and easy."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.
Nutrition Facts :
CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE
Perfectly grilled tender and juicy chicken marinated in a lime cilantro marinade with soy sauce and topped with sweet chili sauce. Marinate the chicken the night before or the morning-of and you'll be ready for dinner in no time. This recipe was made in a Panasonic CIO.
Provided by bd.weld
Categories Trusted Brands: Recipes and Tips Panasonic
Time 3h27m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
- Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
- Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
- Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 16.1 g, Cholesterol 117 mg, Fat 11.6 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 2.2 g, Sodium 702.3 mg, Sugar 10.4 g
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
SOUTHWESTERN GRILLED CHICKEN WITH CHIPOTLE CREAM SAUCE
Marinate time required, but overlap by making the sauce in the meantime. Recipe from Brian Murray posted on The Pioneer Woman's site sponsoring her Bush's Grillin' Beans/Pioneer Woman Recipe Contest.
Provided by gailanng
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound the chicken breasts until approximately 1/2 inch thick. Sprinkle on 2 Tablespoons of the taco seasoning and rub into the meat. Melt 2 Tablespoons of the butter, pour on chicken breasts, and mix together. Place in refrigerator to marinate for 1 hour. Grill chicken for 4 minutes on each side over high heat. Remove from grill and let rest.
- Brown chorizo over medium heat and break into pieces. Remove chorizo from pan, but leave any remaining grease. Reduce heat to medium low and add 2 Tablespoons of butter. Add onion, bell pepper, and garlic to pan. Saute until translucent. Add chipotle pepper and 1 Tablespoon of adobo sauce to pan. Cook 5 minutes, stirring frequently. Add cream and 2 Tablespoons taco seasoning to mixture and cook for another 5 minutes. Pour mixture into blender (or with immersion blender), blend until smooth. Transfer contents back into pan, add chorizo to mixture, and cook for additional 5 minutes.
- Slice chicken into strips and pour 1/4 of sauce on each breast.
GRILLED CHICKEN WITH CHILI CREAM SAUCE
A perfect summer dish for the grill. Serve with roasted corn and Savory Grilled Potatoes. Don't forget the Margaritas! From a 1991 Bon Appetit.
Provided by Lorac
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Char chiles on grill, or over gas flame, or under broiler.
- Place in paper bag for 10 minutes, then peel, seed and chop.
- In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
- Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
- Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
- While chicken is cooking, add tomato to cream sauce and season to taste.
- To serve pour sauce over chicken and garnish with lime wedges.
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