Best Woody Ends Creamy Sauce Recipes

Creamy Garlic Dijon Chicken Recipe by Tasty image

Provided by Tayo Ola

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless, skinless chicken breast
1 ½ tablespoons kosher salt, plus 1/2 teaspoon, plus more to taste, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all purpose flour
1 ½ cups chicken broth
2 tablespoons French's Dijon Mustard
¼ teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 tablespoon fresh parsley, minced, plus more, chopped, for garnish,
½ lemon, zested
½ lb baby bella mushrooms, sliced
½ lb asparagus, woody ends removed, stalks cut into 2 in (5 cm) pieces
½ cup peas, fresh or frozen

Steps:

Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
Enjoy!

Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams

Woody Ends Creamy Sauce image

Provided by Linda Lehman @SpokaneLinda

Number Of Ingredients 7

Steps:

Break the ends of asparagus stalks off. Cut the woody ends on a diagnol about 1/8" thick. Cutting them up prior to cooking is essential as the woody fibers will not break down so you would just have strings. Cutting them up this way is the only solution
Put all ingredients, except the milk into a large soup pot. Be sure the water covers everything. Add a bit more water if you need to. Its better to have to much than not enough. The rice will absorb most of it. Bring to a boil, reduce heat to a very low boil. Cover and simmer until rice is done. Brown rice takes about 50 minutes.
Use an immersion blender or blender to puree everything. If it is a bit thin, simply simmer it a bit longer if you wish. Add your canned milk and blend well. Thats it! Below are some options.
Uses: I love it just like this as a warm, thick soup. I add a bit of cheese and throw it onto pasta. Warm, comforting! Or saute some mushrooms in a bit of olive oil, add a touch of sherry and add it to the sauce for a rich Mushroom sauce that is wonderful on chicken. I use it in place of bechamal sauce (white sauce) when making a lot of dishes. I often throw extra onions and garlic into the oven when I am roasting something so I use those to make this sauce with. I also have added carrots to the cook pot to make it slightly sweet. This rich creamy sauce can replace any white sauce or Bechamel you may need.