Basil Cream Chicken
1 lb. boneless skinless chicken breast, cubed
1 cup minced onion
3/4 lb. fresh mushrooms, sliced
2 tablespoons oil
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 tablespoon chicken bouillon
1 cup whipping cream
2 tablespoons minced fresh basil
1/4 teaspoon pepper
hot cooked and drained fettuccine
Saute chicken, onions, and mushrooms in oil for 4 minutes.
In large saucepan, melt butter; stir in flour until smooth. Add chicken broth, boullion and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes.
Combine with the chicken mixture.
Serve over fettuccini.
Serves 4.
ANOTHER RECIPE:
Penne w/ chicken and shitake mushrooms in pink cream sauce
1 lb. penne pasta
1 lb. chicken breast, cut into 1/2'; strips, 2'; long
1/4 lb. shitake mushrooms, chopped
3 c. heavy cream
4 c. tomato sauce
3 shallots, cleaned %26amp; diced
1/8 c. olive oil
Salt to taste
Pepper to taste
Flour to cover
Cook pasta as directed.
Sauce: Place 1/8 cup oil in fry pan. Flour chicken pieces. Saute chicken in oil until browned. Add shallots, cook 2 minutes more. Add tomato sauce; cook 3 minutes more. Add cream; let boil. Put pasta in sauce. Garnish with fresh basil.Do you have a good recipe that includes chicken%26amp;cream?
Try the following
Chicken pie
40g/1陆oz butter
1 clove garlic, chopped
40g plain flour
150ml/5fl oz milk
100ml/3陆fl oz dry white wine
150ml/6fl oz double cream
4 chicken fillets, cut into chunks
3 leeks, sliced
2 tbsp flatleaf parsley, roughly chopped
1-2 cans ready-to-bake croissant dough
1 egg beaten
Method
1. Heat the oven to 180C/350F/Gas 4.
2. Melt the butter in a large pan, add the garlic and cook gently for one minute.
3. Add the flour and mix well to a smooth paste.
4. Remove from the heat and stir in the milk, adding a little at a time.
5. Return to a gentle heat, stirring, until the sauce is thickened and smooth.
6. Add the white wine and cream, the chicken, leeks and parsley, and then season with sea salt and freshly ground black pepper.
7. Pour the mixture into a large ovenproof saucepan or serving dish.
8. Using scissors cut the croissant dough into long strips and lay them on top of the chicken until totally covered.
9. Brush with the beaten egg and bake for 40 minutes until golden brown on top.
Or Chicken with tarragon cream sauce
4 breast of chicken
1 tbsp runny honey
vegetable oil
salt and black pepper
For the sauce
75ml/2陆fl oz medium dry white wine
150ml/5fl oz chicken stock
2 sprigs tarragon
150ml/5fl oz double cream
2 tbsp chopped tarragon
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
3. Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
4. Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
5. Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
6. Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
7. Adjust the seasoning and serve spooned over the chicken.
Or Chicken with apple, sage and cream
4 chicken breasts
2 red onions, peeled and sliced
2 red-skinned eating apples, cored and cut into wedges
150ml/5fl oz double cream
150ml/5fl oz cider
150ml/5fl oz chicken stock
2-3 sprigs fresh sage
2 tbsp parsley, freshly chopped
1 tbsp olive oil
salt and pepper
Method
1. Heat the oil and add the chicken skin side down. Cook quickly until golden brown and put on a plate.
2. Add the onions and fry for 3-4 minutes until starting to soften. Add the sage, apples, cider and stock. Season well, add the chicken, skin side up, bring to the boil, cover and simmer gently until the chicken is completely cooked, about 15-20 minutes.
3. Stir in the cream and heat through.
4. Stir in the parsley and serve with mustard mashed potatoes and a green vegetable
or Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley
4 chicken breasts
陆 oz (10 g) dried morel or chanterelle mushrooms
4 tablespoons double cream
2 tablespoons finely chopped fresh parsley
1 pint (570 ml) dry white wine
4 oz (110 g) small, dark-gilled mushrooms, thinly sliced
4 large egg yolks
salt and freshly milled black pepper
Start by soaking the morels or chanterelles. Place them in a small bowl, cover with boiling water and leave them aside to soak for 30 minutes. After that, strain them in a sieve and squeeze them to get rid of any surplus water. (You can reserve the soaking water, which can be frozen and is great for soups.)
Now pre-heat the oven to a low setting, ready to keep the chicken warm later. Next, in a large saucepan bring the wine up to simmering point, then add the chicken breasts, together with some salt and freshly milled pepper. Bring back up to simmering point, put a lid on, and simmer gently for 15 minutes. Then remove the chicken and keep it warm, covered, in a low oven.
Now boil the cooking liquid quite fast (without a lid) until it has reduced in volume by about a half, adding the fresh and dried mushrooms towards the end of this time, then remove the pan from the heat. Next, in a small basin, beat together the egg yolks and cream, and mix a couple of tablespoons of the hot cooking liquid into the egg mixture, then pour the whole mixture back in to join the rest in the saucepan.
Return the pan to a low heat and, stirring all the time, re-heat it until it thickens. Don't, whatever you do, let it come to the boil or it will separate! As soon as it has thickened, stir in the parsley and pour the mushroom sauce over the chicken and serve with roasted butternut squash
Chicken in Basil Cream
Sunset Magazine
Very easy to make and yet your family or guests will think you've spent hours on this tasty dish!
Ingredients
1/4 cup Milk
1/4 cup Dry bread crumbs
4 Boneless, skinless chicken breast halves (about 1 pound)
3 tbsp Butter or margarine
1/2 cup Chicken broth
1 cup Whipping cream
1 jar (4 oz) sliced pimientos, drained
1/2 cup Grated Parmesan cheese
1/4 cup Minced fresh basil
1/8 tsp Pepper
Preparation
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil, and pepper; cook and stir until heated through. Pour over chicken.
Cook's Notes
Serve with rice or risotto and a nice salad to make a wonderful meal.
Incredibly Easy Chicken and Noodles
INGREDIENTS
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles
DIRECTIONS
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Try this easy and delicious recipe.
You need only to cook chicken breasts (you can do that 1 day before, it doesn't matter).
So, cut the cooked chicken in a pieces, approximately half walnut size, then put in in the pot and fried over strong heat until it gets color, to became partly crunchy. Than add salt, and garlic (according to your taste) and right after add cream almost to cover the meat. Cook it for a while, until the cream start to get tick and than add some grated Parmesan cheese. Stir well and remove from the heat.
That's it.
It goes nice with french fries,or with tomato salad
Bon apetit
In a slow cooker, add four or six chicken breast,one can of chicken broth,one onion,two or three cans of cream of chicken soup,one can of cream of celery soup,salt and pepper,cook on low for six hours
Sour Cream Chicken Enchiladas:
1陆 hours 1 hour prep
6-8 servings
6 boneless skinless chicken breast halves
2 cans cream of chicken soup
2 cans mild green chilies, chopped
10 large flour tortillas
8 ounces sour cream
2-4 cups shredded cheese, as desired
1. Boil chicken and save broth.
2. Dice chicken and set aside.
3. Combine soup, sour cream, chillis, and 1 1/2 cups of broth, bring to a boil.
4. Remove from heat.
5. Dip one tortilla into broth and then into soup mixture, covering whole tortilla.
6. Spread chicken and cheese down middle of tortilla.
7. Fold and place seam side down in baking dish.
8. Repeat.
9. After all tortillas are used, pour soup mixture in baking dish over tortillas.
10. Sprinkle cheese over tortillas.
11. Bake at 400 degrees for 25-30 minutes.
12. Let stand for 10 minutes before serving.
try this:
* 4 skinless, boneless chicken breast halves
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 cup white rice
DIRECTIONS
1. Cut chicken breasts into large chunks.
2. Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.
it tastes awesome!
try this one, i made it for Valentine's and it was really good, my husband loved it
Creamy Swiss Chicken Breast
* 4 chicken breasts, cut each breast into 2 parts, so make 4 breasts
* 1 cup 15 % cream
* flour as needed, mixed with paprika (as needed), plus dashes of salt (as needed)
* 1/4 cup water
* 2 tsp. cornstarch
* butter or margarine (as needed)
* 2 tbsp cherry whisky (I use McGuinness)
* 1 tsp grated lemon rind
* 1-2 tsp fresh lemon juice
* Mozzarella cheese, grated, as needed
- Wash the chicken breast then roll onto the mixture of flour, paprika and salt
- Heat butter/margarine and fry until both side slightly golden brown, then add water, cover the pan and leave it until water boiled (15 minutes)
- In a small bowl mix 1/4 cup of cream with cherry whisky, lemond juice and rind, plus cornstarch well.
- Place the cooked chicken in a baking dish
- Saute the mixture of cream in the drippings of chicken in the pan. Saute until thicken, adding the rest of the cream, stir occasionally.
- Pour cream onto the chicken on the baking dish, cover with aluminium foil and bake on a preheated oven, 350 F for 30 minutes.
- Open the foil, watch out for the hot steam, spread cheese, and cover back the foil, and bake for another 5 minutes or until cheese melted.
Chicken Supreme
INGREDIENTS
2 tablespoons butter
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup light whipping cream
1/2 cup dry sherry
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh cilantro
1/4 teaspoon garlic powder
1 (6 ounce) can sliced mushrooms
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).
In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.
No comments:
Post a Comment