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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
A rich and highly flavoured chicken dish, based on sun-dried tomatoes, pancetta and brie in a sherry cream sauce. Serve over rice or pasta for a delicious dinner.
41 people made this
- 4 tablespoons extra-virgin olive oil
- 1.1kg chicken breast fillets, pounded to 6mm thickness
- 125g plain flour, for dusting
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 3 tablespoons chopped oil-packed sun
- 3 rashers pancetta or smoked bacon, finely chopped
- 180ml good quality dry sherry
- 120ml chicken stock
- 2 egg yolks
- 120ml double cream
- 30g Brie cheese, rind removed, room temperature
- Salt and pepper to taste
- 1 teaspoon chopped fresh parsley
MethodPrep:45min ›Cook:15min ›Ready in:1hr
- Heat the olive oil in a large frying pan over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on both sides. Remove from the frying pan and set aside.
- Add the garlic, shallot, sun-dried tomatoes and pancetta to the frying pan and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.
- Whisk together the egg yolks and double cream; mix into the frying pan. Season with salt and pepper. Return the chicken to the frying pan and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or pasta.
Reviews & ratingsAverage global rating:(36)
Reviews in English (30)
I am the veronica in chicken veronica. While I love this dish with chicken, Chris also makes it for me with shrimp, scallops & lobster. It is awesome.. and one of the mant reasons I love him so...-07 Jan 2006
I made this recipe last weekend and it was very good. I had to use a lot more chicken stock that it called for though. It simmered down to very little liquid - perhaps simmer on lower heat? I ended up using one and half cup and still felt like it could have used a bit more sauce. It was very tasty though and I suspect I will make this again. My boyfriend loved it.-30 Nov 2005
This recipe is outstanding! I loved it. I made it with stone ground spagetti noodles to give it a nutty flavor. Fabulous!!!-25 Dec 2005
Creamy Garlic Thyme Chicken
Now that Labor Day is over and everyone is back to school, let&rsquos bid goodbye to summer foods and get re-acquainted with simple, fast and wholesome weeknight dinners again.
Ají de Gallina: Peruvian Spicy Creamed Chicken
Peruvian cuisine is starting to gain recognition, thanks to a new generation of chefs who are digging into their roots and bringing back the classic dishes of their youth to a broader audience of adventurous eaters around the world. Many of these chefs are the so-called first generation in the United States and have had the chance to learn firsthand all the classic dishes from their moms and abuelas (grandmothers).
Ají de gallina is one of these traditional dishes: Poached chicken slathered in a spicy and creamy nut-based sauce is served over white rice and boiled potatoes. Bright yellow—amarillo—in color, thanks to the famous ají amarillo, and rich from the unusual sauce of ground walnuts, this dish is hearty, filling, and delicious. Don't be intimidated by how complex it sounds, the recipe is broken down into bite-sized pieces and is well worth the effort.
Heavily influenced by Asian immigration into the country, Peruvian cuisine nowadays is a melting pot of Chinese, Japanese, Indonesian, African, Andean, and local techniques, flavors, and ingredients. Ají de gallina is no exception as it may find its origin in a sweeter Catalonian dish that later evolved into what we know now as a savory dish combining European, South American, and Asian ingredients.
Since finding ají amarillo at your local supermarket might be difficult, go straight to any Latin markets or Hispanic bodegas in your area: If they don't carry fresh ají, buy frozen or jarred paste. They both will yield a flavorful dish. If you can't find ají amarillo in any form, replace with Scotch bonnet or habanero their fruity and spicy flavors will make fantastic substitutions.
- 2 ½ cups shredded rotisserie chicken (from 1 chicken)
- ⅓ cup prepared refrigerated pesto
- 1 (8-oz.) pkg. pre-shredded mozzarella or Italian cheese blend (about 2 cups), divided
- 1 (15-oz.) jar alfredo sauce
- ¼ cup whole milk
- 1 (25-oz.) bag frozen cheese or spinach ravioli (do not thaw)
- Fresh basil leaves, for garnish
Preheat oven to 375°F. Toss together chicken, pesto, and 3/4 cup of the cheese in a medium bowl set aside.
Whisk together alfredo sauce and milk in a medium bowl or glass measuring cup set aside.
Spread about 1/4 cup of the alfredo mixture on bottom of a lightly greased 11- x 7-inch baking dish. Arrange 1/3 of the ravioli in a single layer over the alfredo. Spread half of the chicken mixture over ravioli pour 1/2 cup alfredo evenly over chicken. Top with 1/3 more of the ravioli, remaining chicken mixture, and 1/2 cup sauce. Top with remaining ravioli, sauce, and cheese.
Bake in preheated oven until golden and bubbly, 30 to 35 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
Rich and Creamy Chicken Sopas – Filipino Macaroni Chicken Soup
There are many ways to cook Filipino macaroni chicken sopas. This Rich and Creamy Chicken Sopas version is one way of doing it. Expect a tasty chicken noodle soup once you are done cooking using this recipe.
Rich and Creamy Chicken Sopas make use of both butter and evaporated milk. These are the two components that make it rich and creamy. Butter can be omitted if you do not prefer to have this ingredient.
Aromatics are also important for this soup to smell and taste good. I am referring to carrots, celery, and onion. Make sure that these ingredients are cooked properly to ensure optimal results. The aroma and flavors are extracted when these are sautéed in butter and bacon fat. Make sure to cook these until soft and fragrant before adding the chicken.
Let’s talk about the chicken used for this recipe. I made use of rotisserie chicken. We all know how tasty this is (just like our favorite lechon manok). Your chicken sopas will be really flavorful if this is used compared to raw chicken. This is only a suggestion on my end though, the final decision is yours.
Rich and Creamy Chicken Sopas is perfect to have during cold weather. I love to make this during winter time because it keeps me warm. It is also good to have when it is raining outside. You can binge watch your favorite TV series while enjoying your chicken sopas on a cold day. Wouldn’t it be perfect?
Try this Rich and Creamy Chicken Sopas (Filipino Macaroni Chicken Soup) Recipe. Let me know what you think.
- 1 tablespoon cooking oil
- 1 red bell pepper, chopped
- 2 scallions including green tops, chopped
- 1 carrot, grated
- 8 ounces cream cheese, at room temperature
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
Heat the oven to 425°. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.
Creamy Chicken Breast Recipe
Still thinking on what to cook for lunch or dinner? We suggest this Delicious Creamy Chicken Breast. This dish has an awesome taste and it can be eaten with bread or rice, depending on your preference.
If you liked Chicken ala King, you will love this Creamy Chicken Breast, without a doubt. Although there are some differences in terms of the ingredients and manner of cooking, they both share this rich, creamy, and delicious flavor.
In order to maintain the richness of this dish, it is advised to use heavy whipping cream or all-purpose cream. If in case these ingredients are not available, try diluting some flour in fresh milk. The mushrooms and scallions play a great role in providing additional flavor. This dish will not be the same without them.
For the best possible results, we suggest that you simmer it until the sauce reduces and becomes thicker.
- 1 pound chicken breasts, cut into cubes
- 1 Tbls olive oil
- 1 onion, finely chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tsp Italian seasnoning
- 2 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups chicken stock
- 1 cup long grain white rice
- 1/2 cup whole milk, or heavy cream
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- Heat olive oil in a large skillet over medium high heat. Add chicken, mushrooms, and onion to the pan. Cook for 3-4 minutes until the chicken is starting to brown and veggies are soft.
- Add garlic and cook for 1 minute until fragrant
- Season with Italian seasoning, poultry seasoning, salt and pepper. Mix well.
- Stir in chicken stock and rice. Bring to a boil, then reduce heat to medium-low. Cover and let simmer for about 20 minutes until the rice is cooked.
- Stir in milk and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.
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You will need a good slow cooker for this Crockpot Ranch Chicken and Potatoes.
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It has the feature where you can lock the lid down.
That feature is so nice for when you take meals to potlucks or need to transport the meal somewhere.
Now if you want to save yourself even more time then I really recommend these Crockpot liners. They make clean up a breeze.
Instead of scrubbing and washing the pot, you can just toss the liner. It is practically no clean up.
If you do not use crockpot liners, make sure to spray your slow cooker with non stick cooking spray. You will thank me later!