Do you have a good recipe that includes chicken&cream?

Question

Thanks

Answer 1

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 & 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.

Answer 2

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.

Answer 3

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

Answer 4

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.

Answer 5

Frittata Vongole aspects 10 Eggs 3/4 cup(s) Shredded Fontina cheese a million cup(s) freshly grated Pecconrino Romano cheese 3/4 cup(s) Heavy cream 2 cup(s) purple-skinned, diced potatoes, cooked a million cup(s) Chopped clam meat 2 Tbsp clean parsley, chopped 4 Tbsp Olive oil a million tsp Salt clean groud pepper to flavor Freshly grated Peccorino Romano cheese for garnish concepts Pre-warmth oven to 350 tiers F. In a huge mixing bowl, beat the eggs and stir in each and all of the aspects, different than the olive oil. warmth the oil in a huge skillet and pour in the egg combination. With a fork or spatula, push the sides of the frittata in direction of the middle till a super sort of the egg batter is desperate. place the skillet in the pre-heated oven and bake for 20-25 minutes till business enterprise. Cool 5 minutes in the past unmolding. Serve from skillet or unmold, by ability of working a spatula under the frittata and slide onto a serving platter. Garnish with Peccorino Romano cheese.

Answer 6

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.

Answer 7

Sour Cream Chicken Enchiladas:

1½ 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.

Answer 8

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.

Answer 9

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

Answer 10

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!