Homemade Sauce For Chicken Breast Recipes

CHICKEN BREASTS WITH HOLLANDAISE SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
• In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.
• Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.
• Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering-not boiling-water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.
• In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.
• Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness.
• Meanwhile, prepare rice following the package directions, along with a steamed vegetable side dish or tossed salad .
• Divide the rice among six plates.
• Top each mound of rice with a chicken breast.
• Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.
• If desired, sprinkle paprika over the sauce.

BBQ CHICKEN BREASTS IN THE OVEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Combine the breadcrumbs and flour.
• Lightly beat the egg whites with 8 teasp water.
• Dip chicken in the egg white mix and then coat with the breadcrumb mix.
• Heat a little oil in frying pan and brown chicken for about 5mins each side.
• Place chicken in an oven proof dish and place in oven at 180'C or 350'F.
• Bake for approx 15mins or until cooked through.
• While chicken is in oven make sauce.
• In a small saucepan melt butter and add flour.
• Cook 1min.
• over med heat.
• Add milk and stir constantly until boiling.
• Turn to low heat and simmer for 2mins still stirring.
• Remove from heat and stir in 1/4cup cheese.
• Place a chicken breast on each of 4 plates and pour over sauce.
• Sprinkle with remaining cheese.
• Garnish with parsley or paprika.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

CHICKEN BREAST IN WHITE SAUCE

Steps:

• Place the chicken breast to a bowl.
• Add the onion powder, garlic powder, dried rosemary, dried thyme, salt, and pepper by taste. Coat the chicken breast with the spices and herbs.
• Heat about 2 tablespoons of olive oil in a skillet and lay the chicken breasts in it. Fry the breasts for 1-2 minutes on each side, until they turn golden-brown on the outside. Remove the chicken breasts from the skillet and set them aside.
• Add 2 more tablespoons of olive oil in the same skillet. Add the crushed garlic and fry it for 30 seconds, stirring.
• Add the fresh thyme and rosemary sprigs. Add the milk.
• Season the liquid with salt and pepper.
• Combine the cornstarch with 1-2 tablespoons of water and stir well, then add it to the skillet.
• Also, add the chicken breasts to the skillet. Cover with a lid and simmer for 25-30 minutes. While the liquid simmers, the cornstarch will thicken the sauce.
• Sprinkle fresh cilantro on top just before serving.

HOMEMADE CHICKEN PARMIGIANA

Steps:

• Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
• Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
• Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
• To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

BAKED CHICKEN WITH PASTA SAUCE

Steps:

• In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Place in a 13x9-in. baking dish coated with cooking spray. , Bake, uncovered, at 400° for 20-22 minutes or until a thermometer reads 170° Pour pasta sauce over chicken. Sprinkle with cheese. , Bake 12-14 minutes longer or until sauce is bubbly and cheese is melted. Serve with pasta if desired.

CHICKEN BREAST WITH VELOUTE SAUCE

Steps:

• Sprinkle the chicken with salt and pepper. Heat a large stainless steel skillet over medium-high heat. Add the oil and sear the chicken for 5 minutes. Turn the chicken over, reduce the heat to medium and cook until done, about 5 more minutes. Remove the chicken from the pan and let stand 5 minutes.
• In the pan that was used to cook the chicken, deglaze with the chicken stock and bring to a simmer. Then lower the heat so that the stock just stays hot.
• Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated, giving you a pale yellow paste called a roux. Heat the roux for another few minutes or so, until it has turned a light blonde color. This helps cook off the raw flour flavor. But since this is a white sauce, you don't want to let the roux get too dark.
• Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps. Simmer until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan, about 30 minutes. Use a ladle to skim off any impurities that rise to the surface.

CHICKEN BREASTS IN CREAM SAUCE

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.

EASY BBQ PULLED CHICKEN RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Cut diagonally into the chicken breasts about 1/4 inch deep in an x shape to allow the bbq sauce to flavor more of the chicken (like how a holiday ham has the top cut into an x shape).
• Add all the ingredients together in a large bowl and toss well together until mixed.
• Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.
• Cook for 25 -30 minutes or until caramelized, browned and cooked through.
• Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.
• If the sauce didn't cook down enough (if you use a pan that's too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (likely 15-20 minutes).

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• 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.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

CHICKEN BREASTS WITH MISO-GARLIC SAUCE

Steps:

• Heat oven to 500 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.
• In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.
• After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.
• Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.
• About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.
• To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.

BAKED HONEY GARLIC CHICKEN BREAST

Steps:

• Cut chicken breasts in half lengthwise to make thinner cutlets. More sauce will coat more chicken this way.
• Grate 2 garlic cloves and mince the other one. More flavor this way.
• In a large bowl, add chicken, honey, soy sauce, lemon juice and garlic. Stir with tongs and let marinate while oven is preheating.
• Preheat oven to 450 degrees F and line large rimmed baking sheet with silicone baking mat or unbleached parchment paper.
• Arrange chicken in a single layer and bake for 20 minutes on the lowest rack, turning once.
• While chicken is baking, pour marinade into a small pot. Don't discard it - we will make delicious sauce. Place on a stove to bring to a boil.
• In a small bowl, whisk cold water with cornstarch. When marinade is boiling, add slurry to it and cook until sauce has thickened, about 3-4 minutes.
• Remove chicken from the oven and transfer onto a serving platter. Drizzle with sauce and sprinkle with green onion and sesame seeds.
• Serve honey garlic chicken with Instant Pot brown rice or Instant Pot quinoa or healthy broccoli salad.

CHICKEN BREAST WITH SQUASH DINNER AND SALSA SAUCE

Steps:

• In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce.;
• Green or red salsa broth, tomato juice, water, .

ROAST CHICKEN BREASTS WITH ROMESCO SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
• Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE

Steps:

• Pound chicken breasts lightly to about 1/2-inch thickness.
• Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
• Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
• Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
• Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
• Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
• Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
• Serve warm garnished with fresh parsley.

CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE

Steps:

• Gather the ingredients.
• Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
• In a large skillet over medium-high heat, melt the butter and olive oil.
• When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
• Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
• Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
• In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
• Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
• Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.