HOW TO MAKE A SAUCE FOR CHICKEN RECIPES
CHICKEN WITH PINEAPPLE SAUCE RECIPE: HOW TO MAKE IT
This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. —Mary Ealey, Smithfield, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.
Nutrition Facts : Calories 79 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 700mg sodium, CarbohydrateContent 13g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
CHICKEN WITH RED WINE CREAM SAUCE RECIPE: HOW TO MAKE IT
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 361 calories, FatContent 28g fat (13g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 398mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 23g protein.
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- Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain. Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro. Serve with picante sauce, if desired. Faint. Repeat as needed.
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Reviews 4
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CHICKEN WITH PINEAPPLE SAUCE RECIPE: HOW TO MAKE IT
This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. —Mary Ealey, Smithfield, Virginia
From tasteofhome.com
Reviews 4.2
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Category Dinner
Calories 79 calories per serving
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Reviews 4.2
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Category Dinner
Calories 79 calories per serving
- In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.
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