Grilled Chicken With Cream Sauce Recipes

GRILLED CHICKEN WITH CAJUN CREAM SAUCE AND LINGUINE

Steps:

• Blend flour with butter and whisk into the cream.
• Serve and enjoy!

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

GRILLED CHICKEN WITH CHILI CREAM SAUCE

Steps:

• Char chiles on grill, or over gas flame, or under broiler.
• Place in paper bag for 10 minutes, then peel, seed and chop.
• In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
• Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
• Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
• While chicken is cooking, add tomato to cream sauce and season to taste.
• To serve pour sauce over chicken and garnish with lime wedges.

GRILLED CHICKEN WITH CREAMY CAPER SAUCE

Steps:

• Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
• Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
• Arrange the chicken on a platter and dollop with the creamy sauce.

GRILLED CHICKEN BREAST WITH CREAMY RED PEPPER SAUCE

Steps:

• While chicken breasts are grilling, prepare sauce.
• Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
• Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
• Meanwhile, measure into blender the cream cheese, sour cream and wine.
• Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
• Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
• Serve over chicken; garnish with parsley.