What kind of sauce can I make to go with pan fried boneless skinless chicken breasts?!
Thanks in advance!
Answers: I am not looking for a gravy or soup but more so a sauce that I can simmer the chicken in, and it can also be used to put on white rice. I prefer recipes from scratch but all suggestions are welcome.
Thanks in advance!
Creamy lemon sauce (Lemon juice, heavy cream or whole milk, salt, pepper, chopped fresh parsley and a touch of saffron), spicy honey mustard, a thin marinara. You could also use curry or vindaloo seasonings on both!
Just a little chicken broth thickened with flour or corn starch is good. Or add onions and mushrooms when browning the chicken, cover and simmer, that will make some juice in the pan, thicken that with flour or cornstarch. You can also use/add white wine or sherry to the sauce for flavor. Don't forget salt and pepper.
Sweet and sour sauce ....
Pineapple juice, brown sugar, vinegar and honey - Also some tomato puree for colour.
I tend to put about 250ml of juice, tablespoon of sugar and honey, vinegar to taste (about the same depending on its strength) and about the same of tomato puree.
Gently bring to simmer (check and adjust taste) then add some cornflour mixed with water a bit at a time, stir until thickened and glossy.
The cornflour will reduce the red colour of the sauce making it a pink colour.
Add that to your chicken... mmmmmmm made mine on New Years day.
Don't worry if the flavour is a little strong, the chicken tends to water it down but you do have to experiment to your liking.
You can try an onion cream sauce. First, brown some garlic and coarsely chopped (sort of large pieces) onions (1 large onion should be good). Then add the chicken and cook that until it's brown on the outside and almost done in the inside. Add a quarter cup of lemon juice, and then about 1 1/2 cups of heavy cream. Turn the heat down and continue to simmer, and then you can season it to taste... Add some salt, cracked pepper, and more lemon, if you want.
I love lemon sauce with poultry, veggies, and seafood! Try this recipe and let me know what you think! The veggies are wonderful, but definitely aren't necessary for the dish to be delicious!
Lemon Chicken and Rice
1 lb boneless skinless chicken breasts, cut up
1 medium onion, chopped
1 large carrot, thinly sliced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon cornstarch
1 (14 1/2 ounce) can chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt (optional)
1 1/2 cups minute rice
1 cup frozen peas
--In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth. Add to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from heat; cover and let stand for 5 minutes.
A few other great tasting chicken over rice dishes!
Smoky Paprika Chicken over Rice
4 boneless skinless chicken breast halves (about 6 ounces each) or 6 chicken thighs
2 teaspoons olive oil
1 large onion (for about 1 cup sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons instant minced garlic
1 (6 ounce) can tomato paste
2 tablespoons smoked paprika, more to taste
1 cup regular sour cream
--Add the rice, reduce the heat to low, and cook 17 minutes or until tender. Cut the chicken into bite-size pieces and set aside. Heat the oil in a large, deep over medium-high heat.
Peel and thinly slice the onion into rings, adding them to the skillet as you slice. Add chicken, salt and pepper. Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and most of the onions to a platter and set aside. Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low. Stir in the sour cream then add the chicken and onions back to the skillet and cook about 3 more minutes. Serve over hot rice.
Cajun Chicken over Rice
1 1/2 lbs boneless chicken breasts, cut into 1 inch pieces
1/8 teaspoon garlic powder
5 large tomatoes, peeled and chopped
2 large onions, chopped
1 large green pepper, chopped
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1-2 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
--Sprinkle chicken with garlic powder; set aside. Combine remaining ingredients, except rice in large dutch oven. Bring to boil; reduce heat, and simmer 15 minutes. Add chicken, and return to a boil. Cover, reduce heat and simmer 30 minutes or until tender. Serve over hot rice.
Enjoy!
Dust the breast with just a little flour. Cook in olive oil and butter. after they are browned add chicken broth and vermouth. Let it simmer and reduce down. Very good. Of course salt and pepper to taste
I like to make a lemon-caper sauce. After pan frying your chicken, pour in half cup to 1 cup chicken broth, reduce by half, add generous squirt lemon juice, reduce some more. Add 2 Tbs butter and spoonful of capers. Add chicken back in let sauce cook down 5minutes. Voila