How to Prepare Delicious Chicken breast with white sauce.

Chicken breast with white sauce.. The secrets for extra-juicy chicken with crisp skin and a smooth, rich pan sauce flavored with white wine and herbs. It wasn't until I got my first gig cooking in restaurants that it really struck me exactly what a pan sauce is supposed to taste like: rich and smooth, glossy and brightly flavored, and leaving. Lend chicken breasts some exotic flavor with this nutty sauce, flavored with spicy red curry paste and rich coconut cream.

Chicken Breasts in an irresistible garlic sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest. Oh…I made this tonight and was nervous about subbing out white flour for almond but I chickened out…I'll have to try that next time. …your chicken breasts with melted butter. You can have Chicken breast with white sauce. using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken breast with white sauce.

1. Prepare 1 pinch of pepper.
2. Prepare 1 pinch of nutmeg.
3. It's 1 bunch of chive.
4. It's 1 bunch of parsley.
5. Prepare 1 pinch of herbs.
6. It's 3 clove of garlic.
7. It's 1 tsp of salt.
8. Prepare 1 tbsp of corn starch.
9. You need 1 box of milk cream.
10. It's 1 tbsp of butter.
11. It's 1 of onion.
12. You need 2 of chicken breast steaks.
13. Prepare 1 of (optional) cheese.
14. It's 1/3 liter of milk.

Or at least, I highly recommend using butter. It adds great flavor and helps give a nice golden crust on the outside. And of course, feel free to also toss the chicken breasts with your favorite sauces (once they have been baked). Split chicken breasts are one of the cheaper cuts of chicken, and they are extra juicy cooked on the bone!

Chicken breast with white sauce. instructions

1. slice garlic and fry it until golden.
2. add the chopped onion, the chopped parsley, the chopped chive... let it frying for one minute....
3. add a little bit of water... and add the butter... let it cooking for some minutes until water starts to boil and evaporate.
4. now put the milk and the milk cream and mix.
5. add the corn starch, herbs, nutmeg, salt and pepper.
6. add cheese if you want and let it cooking a little bit... until you perceive the cheese has melted....
7. put salt on the chicken breast and fry them( well I suggest frying it until golden, but if you don't like dry meat forget it).
8. now cover the chicken breasts with the sauce and it is ready... you can serve it with rice and salad....

This a simple recipe to make for weeknight dinners. Here's why cooking split chicken breasts rocks. This came from a magazine some time ago. Stir in the cream and simmer until sauce begins to thicken. Chicken breasts slow cooked with a creamy white wine and mushroom mixture.