sauce receipe?

Question

I was wondering anyone have a sauce to go with chicken, something a little different than the usual ones, or if it is ur fav thats fine!

Answer 1

Stuffed Chicken Breasts with Red Pepper and Goat's Cheese

Servings: 2
Level of difficulty: Intermediate
Preparation Time: 20 minutes
Cooking Time: 15 minutes


Ingredients
2 chicken breasts, boned but with the skin left on
4 thin slices prosciutto crudo
2 cloves garlic, peeled and sliced thinly
1/4 tsp dried thyme, or 2 large sprigs fresh thyme
3 tbsp Goat's cheese, such as Caprino
3 tbsp extra virgin olive oil
1 large red or yellow pepper, seeded and sliced into strips
4 tbsp chicken stock
freshly ground salt and black pepper
a large handful of fresh basil leaves, torn


Method
1. Using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. Tuck 2 slices of prosciutto inside each breast. Add half of the sliced garlic, the thyme and half the cheese, dividing these evenly between the two chicken pockets. Fasten the chicken pocket, using either cook's string or wooden skewers.

2. In a large frying pan heat 2 tbsp of the olive oil until very hot. Add the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry on the other side for a further 2 minutes.

3. Add the remaining garlic and sliced red pepper. Add the stock and season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.

4. Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goat's cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.

5. Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once
auce

Answer 2

Baked Chicken with Sour Cream ***

Chicken baked with sour cream and paprika and lemon juice and other seasonings.

INGREDIENTS:
1 cup sour cream
2 1/2 to 3 tablespoons lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1 garlic clove, finely minced
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
4 to 6 boneless chicken breast halves
1 1/2 cups fine plain dry bread crumbs

PREPARATION:
Combine sour cream, lemon juice, Worcestershire sauce, paprika, garlic, seasoned salt, and pepper in a large bowl. Place chicken pieces in the bowl, turning to coat thoroughly. Cover and refrigerate overnight.

Remove chicken and coat well with the bread crumbs. Arrange chicken in a greased shallow baking pan. Bake at 350° for 45 minutes, until chicken is tender and juices run clear. Serves 4 to 6.

Answer 3

Nearly everything goes with chicken, that's why it's so versatile. Don't you just love chicken?
I love lemon chicken or cajun chicken-although the cajun ins't really a sauce. I just chuck come olive oil and cajun flavouring in a bowl and add the chicken. Then make sure the chicken is fully covered with the coating. Then stir-fry till cooked through. Tastes great with ketchup lol

Answer 4

I like a white wine & mushroom sauce with my chicken...start off with a basic white sauce recipe but replace 1/4 of the milk with white wine, sautee some quartered button mushrooms and add to the sauce, allow to simmer whilst stiring for about 5 mins, until the mushrooms are tender but not a mush, then serve with your chicken however you have cooked it....another great one is mint sauce it is gorgeous with roast chicken

Answer 5

This is one of my favorites…Chicken with Sun-Dried Tomato Sauce.

1 (8-ounce) jar oil-packed sun-dried tomato halves
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon balsamic vinegar

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.

Answer 6

Uncle Bens do some nice stir fry chicken sauces. Or you could do tortilla wraps with sour cream and salsa sauce is nice

Answer 7

Tastes like chicken

Answer 8

drizzle olive oil on some chicken, celery, garlic, quartered onion, carrot, salt and pepper, and maybe some diced chorizo or salami, roast in oven, add tinned chopped tomatoes if you need more sauce.

Answer 9

fry some onions, a little garlic, with some tomato puree or tined tomatoes. add alittle red wine something like a shiraz and add some herbs- basil and rosemary. stir until warmed through

Answer 10

1 onion
1 yellow pepper cut in strips
2 red chillies (chopped fine)
1 clove garlic
salt
pepper
juice of 1 fresh lime
3 fl oz dry whie wine
1 tbsp oil

Fry everything in the ouil till it looks soft, tip in the wine, (get a whiff of the fumes as it goes in), pour it over the cooked chicken.
If God made anything finer, he kept it to himself...