Time 20m Yield Four servings Number Of Ingredients 9 Steps:
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne. Add the chicken and reheat gently. Serve on waffles or toast.
Time 30m Yield 30 serving(s) Number Of Ingredients 10 Steps:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute. Whisk in the broth, half-and-half, and sherry. Bring to a boil, whisking frequently. Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes. Stir in the chicken, the thyme, and salt and pepper to taste, and warm through. Serve garnished with parsley or scallions. Serve over egg noodles, toast, or waffles.
Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.
Time 10m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from heat and stin in sour cream. Serve over toasted English muffins. Can also serve over cooked noodles. Sprinkle with cayenne pepper OR paprika.
Time 55m Yield 4 servings Number Of Ingredients 13 Steps:
Season the chicken all over with salt and pepper. Heat the oil in a skillet over medium-low heat. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch. Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted. Add the heavy cream, salt, and pepper, bringing to a boil. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly. Place the chicken back in the pan, spooning the sauce on top of the chicken. Enjoy!
More about “creamed chicken recipes”
Time 25m Yield 6 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.
