CREAM SAUCE FOR CHICKEN RECIPES

Name: Chicken in Sour Cream Sauce
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings.
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

CHICKEN IN SOUR CREAM SAUCE RECIPE: HOW TO MAKE IT

Chicken in Sour Cream Sauce Recipe: How to Make It 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

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

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, FatContent 13g fat (7g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 1065mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 36g protein.

BUTTER CHICKEN (INDIAN CHICKEN IN TOMATO CREAM SAUCE ...

Butter Chicken (Indian Chicken in Tomato Cream Sauce ... image

A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is - as Indian cookbook author Julie Sahni describes it - "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.

Provided by Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream
Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

Steps:

To make the spice blend: Stir the ingredients together in a small bowl and set aside.
To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

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