How To make Kip Filet with Sherry Sauce

White wine butter garlic pan sauce #pansauce #whitewinebuttersauce #chicken

Chicken in a Bell Pepper Gravy | How to Make Bell Pepper Gravy | Gravy Recipe | Gravy for Chicken

Make this delicious gravy in minutes! Chicken in a bell pepper gravy tastes outstanding. It is simple to make and goes well over rice, pasta, mashed potatoes. Bell pepper gravy and chicken are a perfect weeknight meal idea you can make in a flash. Once you learn how to make bell pepper gravy for chicken, you will be having it each and every week! Give this weeknight bell pepper gravy recipe a shot and let me know what you think.


Chicken in a bell pepper gravy ingredients

0:12 1 red pepper
0:49 1 green pepper
1:15 2 tbsp chopped parsley
1:27 1 tbsp or 15ml olive oil
1:32 1 lb or 500g chicken
2:40 1 clove of garlic
2:57 1/4 cup or 63ml sherry
3:22 3 tbsp or 42g unsalted butter
3:36 3 tbsp or 24g flour
3:56 2 cups or 500ml chicken broth
4:53 Dash of salt and pepper
5:02 2 tbsp chopped parsley

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Equipment Used (Amazon Affiliate Links)
- John Boos Walnut Wood End Grain Chopping Block (cutting board) -
- John Boos Maple Top Work Table -
- Wusthof Classic High Carbon Stainless Steel 9 Inch Cook's Knife -
- Glass Bowls for Kitchen Prep -
- Calphalon 10 inch nonstick omelet pan -
- Elite Gourmet Countertop Burner -
- Olive Oil Dispenser -
- Garlic Mincer & Crusher -
- Olive Wood Curved Spatula -
- Wood Spoon Rest-
- Pyrex Measuring Cup Set -
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The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to - live, love and make gravy.

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My Viral Creamy Garlic Mushroom Sauce... And Chicken

Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.

Recipe -
Ingredients -

For The Chicken -

2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken

Creamy Garlic Mushroom Sauce -

1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated

Instructions -

1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.

2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.

3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.

4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.

5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.

Recipe Notes -

I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.

This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.

This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.

The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.

Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.

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Chicken with Creamy Mustard Sauce 20210902

Everybody will love this chicken with creamy mustard sauce. Just 4 base ingredients – chicken, cream, Dijon and wholegrain mustard – with the option to elevate it to dinner-party-worthy with the addition of fresh tarragon and parsley!

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Chicken breast that don’t suck. ????