2 boneless chix breasts 1 cup sliced mushrooms 1 cup broccoli florettes 2 sm. garlic cloves minced 1 pt heavy cream 1 Tbsp. corn starch 1/4 cup water 1 tsp. white pepper 1 cup chablis wine Pasta or rice NOTE: For a lighter dish the cream can be replaced with 1/2 & 1/2 or left out completely. Cut chicken into bite size pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is about hal f cooked add broccoli and mushrooms. While chicken is cooking heat the c ream in a saucepan over high heat. When cream boils add white pepper and remaining garlic. Combine corn starch and water in a small bowl and slow ly add about half to the cream mixture. Stir briskly and continue to add cornstarch mixture until desired thickness is attained. Caution: the sauc e will thicken very slowly after adding the corn starch so wait a short t ime before adding more. Add sauce to chicken and serve over pasta or rice =2E( Angel Hair pasta works great) Enjoy!
How To make Chicken with Garlic Cream Sauce's Videos
Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil 2 Tbsp (28g) - Clarified Unsalted Butter 1 - Small to Medium Sized Brown Onion, Finely Diced 3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong) 2 Tbs (4g) - Flat Leaf Parsley, Chopped 2 tsp (3g) - Thyme, Chopped 2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock. 400ml - Full Fat Cream (Thickened Cream) Salt & Pepper To Taste
How To Make Vegetable Stock - How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife - Shun Premier 22.9cm Bread Knife - Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns Artist - Henyao
Song - Faster Car (Instrumental version) Artist - Loving Caliber
Song - Turn It Up (Instrumental Version) Artist - Mike Parr
#StayHome #StayAtHomeAndCook #WithMe
Thanks for watching!
Creamy Garlic Chicken Breasts
RECIPE: Chicken breasts in an irresistible garlic cream sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest.
Garlic Chicken in a Cream & Cheese Sauce Recipe
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Love this one, chicken thighs in a rich creamy mozzarella and parmesan cheese sauce. A touch of oregano and some fresh basil make this so tasty. Give it a go. As part of the HOW TO COOK GREAT NETWORK -
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and many more - see you again soon. Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
HOW TO MAKE CREAMY GARLIC SAUCE / Creamy Garlic Sauce Recipe
How to make Creamy Garlic Sauce. This sauce is perfect over your Steak, Grilled Chicken Breast and Fish. Made of cooking cream, butter, herbs, chicken stock, salt and pepper.
Ingredients; 5 cloves garlic 1pc onion (small) 1 cup cooking cream 1/2 cup chicken stock or broth 2 tbsp butter fresh parsley fresh thyme fresh rosemary salt and pepper lemon juice
Pan-Fried Chicken in a Creamy White Wine & Garlic Sauce
This is my pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.
I love this for a luxury dinner served with sauteed potatoes and greens.
Free printable recipe with extra hints and tips here:
Ingredients for the creamy chicken: 4 chicken breasts ½ tsp salt ½ tsp pepper 2 tbsp vegetable oil 8 chestnut mushrooms - sliced 1 small onion - peeled and chopped finely 3 cloves garlic - peeled and minced ¼ tsp dried thyme - or 2 sprigs fresh thyme ½ cup (120ml) white wine ½ cup (120ml) chicken stock ¾ cup (180 ml) double/heavy cream
To Serve: Saute potatoes Steamed green beans Fresh thyme
Method: Season both sides of the chicken breasts with the salt and pepper.
Heat the oil on a large frying pan (skillet) over a medium/high heat.
Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
Stir in the stock and cream and heat through for 2-3 minutes.
Turn off the heat and place the chicken breasts on 4 plates. Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish).