Chicken With Parmesan Cream Sauce Recipes

CHICKEN WITH PARMESAN CREAM SAUCE

Steps:

• Melt 3 T. of the butter over low heat (or in the microwave).
• Coat the chicken in the flour then dip in the butter.
• Arrange the chicken in a 9x13 baking dish.
• Melt remaining 3 T. butter in a skillet.
• Add mushrooms and saute until softened.
• Spread the mushrooms over the chicken.
• Pour in the cream.
• Season with salt and pepper.
• Top with the parmesan cheese.
• Chill, covered with plastic wrap, in the refrigerator for about 12 hours.
• Preheat oven to 400 degrees.
• Sprinkle paprika over the chicken.
• Bake, uncovered, 20 to 30 minutes.

CHICKEN IN PARMESAN CHIVE CREAM SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
• Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

CHICKEN PARMESAN IN CREAM SAUCE

Steps:

• Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
• Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
• Cover a dinner plate or platter with parchment paper.
• Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
• Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
• Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
• Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
• Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
• Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
• Garnish with fresh parsley.

SUPER SUPPERS PARMESAN CHICKEN WITH CREAMY SAGE SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Line a cookie sheet with foil and spray it with nonstick spray, or just use nonstick foil.
• In a medium bowl, mix together all of the ingredients under "chicken" except for the chicken, butter and oil.
• In a small measuring cup, mix together the oil and butter. This is called "liquid butter." You will need to save some of this for the sauce recipe.
• Add 1/4 cup of the liquid butter to the breadcrumb mixture and stir well.
• Coat each chicken breast with the mixture, pressing firmly while you coat.
• Place the chicken on the foil and bake for 40-45 minutes, until breading is golden brown.
• While the chicken is baking, make the sauce. Combine all of the sauce ingredients in a medium saucepan and whisk the ingredients together until well blended. Heat sauce until it simmers and serve with chicken. Enjoy!