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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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butter

Sauted Herb Chicken with Cream Sauce

Serve with plain rice.

2 TBsp flour
1/4 tsp each ground sage + dried thyme
4 chicken breast halves
2 Tbsp butter
1 can cream of chicken and/or mushroom soup
1/2 cup water

Coat chicken lightly with flour+herbs mixture
In skillet (sided and with a lid for later), melt the butter over
med-high heat.. Cook chicken until browned on both sides. Push chicken
to side.

Stir in can of soup and water stirring and scraping to remove
fronding. Reduce heat to low. Cover, simmer 5 minutes until chicken is
done.

Beurre Blanc

  • 1/4 Cup of white wine
  • 1/8 Cup of fresh lemon juice
  • 1 Clove of Garlic, minced
  • 1 Shallot, minced
  • 2 (or more) sticks butter, in 1 tbsp chunks
  • Fresh Thyme
  • Salt and Pepper
  • </ul

    Put together everything but butter and reduce. Add butter slowly, whisking.

    From (with changes) http://www.endlesssimmer.com/2007/12/07/a-better-butter-sauce/

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