How do i make a low fat creamy basil sauce for chicken?!


Question: How do i make a low fat creamy basil sauce for chicken!?
Something simple pleaseWww@FoodAQ@Com


Answers:
FAST CREAMY PASTA SAUCE

4 tablespoons butter
3 cloves garlic, pressed
1/3 c!. grated Parmesan cheese
3/4 c!. heavy cream
1/2 tsp!. dried basil

In a small saucepan, melt butter in oil!. Add garlic, cheese, and basil, stirring to blend over medium-low heat!. Stir in cream

JMWww@FoodAQ@Com

Creamy Basil Sauce

1 tablespoon margarine
1 clove minced garlic
1 1/2 tablespoon all-purpose flour
1 cup milk
1/8 teaspoon salt
1/2 cup chopped fresh basil (or 1 tablespoon dried)
1/4 cup soy parmesan
fresh black pepper to taste

Melt margarine in sauce pan and saute garlic for 1 minute!.

At low temperature add flour to make a paste!.

SLOWLY add milk to paste until you achieve an even consistency!.

Add salt, basil, soy parmesan and pepper to sauce and cook over low heat until you reach a desired thickness!.

Hope this helps! =)Www@FoodAQ@Com

Lets say you want 2 cups of sauce!.
make a simple blonde roux with 2 TB simmering margarine and flour until like caramel sauce consistency!. Add 2 cups of chicken stock or bouillion, white ground pepper to taste and a pinch of salt if needed!.
Bring to simmer while whisking until thickened, then lower the heat a bit and cook 8 more minutes!. What you have now is a basic Veloute sauce!.Put in a blender with as much fresh basil as you care for, and maybe a fresh or roasted garlic clove!. Add just enough yogurt or milk of any milkfat level to make it creamier!. Check your seasoning, and enjoy it while it is still nice and green!. Time and heat will quickly turn your green sauce yellowish!.Www@FoodAQ@Com

Non -fat yogurt, chopped fresh Basil (lotsa Basil) Www@FoodAQ@Com

cooks!.com, they have everything from people just like us!Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources