Does anyone have a good chicken recipe with a sauce (my husband likes creamy sauces)?

Question

running out of options.

Answer 1

How about grilled chicken alfredo. All you need are 7 ingredients. For the sauce: 1 box (8 oz) cream cheese, garlic powder (tablespoon), parmesan cheeese (16 oz), milk (1 cup, or to your preferred consistency), 1 stick butter. Melt butter and cream cheese together, add garlic powder, parm. cheese, and milk constantly stirring. Once melted pour over grilled chicken and pasta. It's really good!

Answer 2

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.

Answer 3

Pan fry up Pieces of Chicken- white or dark meat, whatever you prefer.
When browned remove from skillet and fry up some onions and garlic and mushrooms.
Add a cup of White Wine and 1/4 cup of chicken stock.
Pour in a 1/2 cup of 18% cream and simmer for 5 minutes. Add chicken back into sauce... Yum!

Answer 4

Slice and fry two big onions, saute. Cut chicken into bite size pieces and add to onions let cook.

In another pot add around 4 or 5 Tbs. oil and around 5 Tbs. flour, stir together if you need to add more oil until it is well blended and more like a liquid then add milk a little at a time until it is the consistency that you like. Add two bouillon and add the chicken and onions.

Serve the white creamy sauce over boiled pasta or rice. Enjoy

Answer 5

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 6

take five or six chicken ties or breasts or legs and place them in a pyrex dish and cover them with onion, garlic, basil, and then cover with a lemon infused cream dressing (mayo, oil, water, lemon juice and a hint of parsley) and cook until chicken is juicy and tender (aprox 350 degrees for 1.5 hrs depending on nature of oven) and then once fully cooked use left over sauce (unheated) cover the chicken and allow chicken to heat new sauce serve with rice or veggies or carbs. Enjoy the reciepe has been used in my family for 4 generations and each time I use it I add something new like diced tomatos or something have fun and enjoy.

Answer 7

Chicken Piccata

INGREDIENTS:
•6 to 8 chicken breast halves, boneless, no skin
•1/2 cup flour
•1 1/2 teaspoons salt
•1/4 teaspoon freshly ground pepper
•1/2 teaspoon paprika, or to taste
•3 tablespoons butter
•2 tablespoons olive oil
•1/4 cup chicken broth or water
•3 tablespoons fresh lemon juice
•6 to 8 thin slices of lemon
•3 tablespoons capers (optional)
PREPARATION:
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Chicken Piccata recipe serves 6 to 8.
It says the capers are optional, but to me they make the dish!

Answer 8

Not very original, I know, but I really like the recipe for chicken that is on the back of Campbell's Creamy Mushroom soup!

It is so easy, and it tastes really good!

Answer 9

1. Bake boneless skinless chicken breasts or thighs in a pan with Campbells Cream of mushroom soup, a few dashes of cayenne, garlic and minced onion. Top with shredded cheddar near the end of baking process.

2. Boil 3 chunked chicken breast with 5 carrots coined, one half onion coarsely chopped, 3 large stalks celery cut up, a little poultry seasoning, and a couple bay leaves. Salt and Pepper to taste. When vegetables are tender add small cans of green beans, corn and peas. In small pan melt on half stick butter or margarine....add a little flour to it....mix well....keep adding flour until mixture starts to clump....remove from heat and add liquid from the vegetable pot and mix....mixture should end up looking like mashed potatoes. Put mixture into vegetable pot....stir thoroughly. Add 1 can cream of chicken soup and stir.

Bake pillsbury frozen buttermilk bicuits.

Serve chicken and vegetable mixture over biscuits.
(this is my husband's favorite!!)

Enjoy!

Answer 10

Try chicken piccata


2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.