Saturday, March 24, 2012

Saucy Chicken

Try something different on your chicken tonight!

Here are two sauces for you to try over your chicken this week - sometimes it's nice nice to dress up plain old chicken, don't you think?

Chipotle Cream Sauce

I had this sauce in a chicken dish at a local restaurant many years ago - it was delish!  I requested the recipe from the local paper "By Request" feature.  The restaurant responded shortly after, and now I'm dusting it off to share (I've been sorting through recipe boxes and binders and piles of clipping lately).  I'll be serving it over some grilled chicken with some grilled veggies and potatoes. So good!

Note:  the recipe below came directly from the restaurant, so you can see it's a larger quantity.  Here are some measurement equivalents to help you reduce the amount of sauce to your liking:

1 quart = 4 cups
1 cup = 16 tablespoons
1 tablespoon = 3 teaspoons

8 dried chipotle peppers
1 tablespoon water
1 tablespoon extra-virgin olive oil
2 tablespoons finely minced garlic
2 tablespoons finely minced shallots
1/4 cup white wine
1 quart whipping cream - I'm subbing half & half
Freshly ground black pepper

Finely dice dried peppers. Put in food processor or blender with the water. Process until finely chopped. Set aside.  In medium saucepan, heat oil over medium heat. Add reserved peppers with garlic and shallots, and sweat the vegetables. Add wine to deglaze, scraping sides of pan. Bring to simmer, then add cream. Continue to simmer until mixture is thickened enough to coat back of spoon. Add black pepper to taste. Serve over chicken breasts. Makes 8 servings.


Chicken with Basil Cream SauceI saw this recipe on Pinterest, and I'm changing it - (1) NO DRIED BASIL. I just can't do it.  Summer is coming - plant some basil this spring, and you'll have more than you know what to do with!  (2)  I'm not breading things much lately, especially with this gorgeous weather - I'm grilling as much as possible to minimize clean-up and reduce calories and fat.  I think this sauce would taste really nice with some grilled chicken.  I also added some shallot - just put a teeny bit of oil in the pan, instead of the oil from cooking the chicken, and cook the shallot, then add the broth/wine, and go from there. 

1 cup milk*
1 cup Italian bread crumbs*
8 chicken cutlets (pounded out to even thickness if needed)
1/4 cup butter or EVOO
1 cup chicken broth or 1/2 broth, 1/2 white wine
1 small shallot, minced
2 cups whipping cream (I use half & half)
1 tsp dried basil UH-WHAAA?  FRESH BASIL, PLEASE, about 2 tbsp. fresh, minced
freshly ground black pepper to taste
3/4 c. grated Parmesan cheese

*If you'd like to bread your chicken, then put your milk in one dish, and breadcrumbs in another, and then dip chicken in milk, then coat with crumbs.

(I'm skipping breading things lately, to save a few calories, and I'm also grilling more than pan frying, or at least just browning in a nonstick pan with very little oil.)  In a skillet over medium heat, cook chicken in butter or oil until browned on both sides. Remove chicken from skillet and keep in a 9×13 pan in the oven on warm. 

Otherwise, prep the shallot, set out all of your ingredients and equipment for the sauce, and run out to grill the chicken.  Then tent the chicken with some foil while you finish the sauce.  Stick it in a warm oven if you need to.

Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream and pepper and bring to a simmer.  Turn heat to low and whisk in Parmesan cheese, then add basil.  Pour sauce over chicken and serve.

P.S.  Bonus sauce!  I mentioned this one in my CHIVES!  post: Chicken in Parmesan Chive Cream Sauce

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