Best Cream Sauce Chicken For A Crowd Recipes

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Garlic Cream Sauce over Chicken Breasts image

An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.

Provided by Carolyn Sheppard

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
3 cloves garlic, chopped
1 tablespoon all-purpose flour
1 cup heavy whipping cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 ounces cream cheese, softened

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Season chicken breasts with oregano, basil, salt, and black pepper.
Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g

CHICKEN IN SOUR CREAM SAUCE

Chicken in Sour Cream Sauce image

Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. -Jane Carlovsky, Sebring, Florida

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
6 bone-in chicken breast halves, skin removed (7 ounces each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup dry white wine or chicken broth
1/2 pound fresh mushrooms, sliced
1/4 cup water
2 tablespoons cornstarch
Additional paprika, optional

Steps:

In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

Nutrition Facts : Calories 317 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 1065mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.

CHICKEN IN CREAM SAUCE

Chicken in Cream Sauce image

Aunt Mary's was a popular brunch restaurant in San Francisco that served Mexican and Salvadoran dishes. My wife and I went every Sunday for a late breakfast. She always ordered Huevos Rancheros; my usual was Pollo en Crema.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h20m

Yield 8

Number Of Ingredients 14

Ingredients

1 (5 pound) whole chicken
2 cups chicken broth
2 cups water
1 cup Mexican crema or sour cream
2 plum tomatoes, cut into 1/4-inch slices
2 red peppers, cut into 1-inch chunks
2 jalapeno peppers, sliced into rings
1 onion, cut into 1-inch chunks
2 cloves garlic, crushed
1 teaspoon dried oregano
1 bay leaf
1 pinch cayenne pepper
salt and ground black pepper to taste
fresh cilantro, chopped

Steps:

Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 7.2 g, Cholesterol 166.6 mg, Fat 31.6 g, Fiber 1.7 g, Protein 41.7 g, SaturatedFat 12.8 g, Sodium 384.9 mg, Sugar 4.3 g

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