French Chicken



I came across this nice creamy french chicken dish one day, and decided to give it a try.  It came out quite nice, and the cream sauce made a nice topping for the mash potatoes that i served as a side.  When I make this again, I will post a recipe along with more pictures.


Comments

Post a Comment

Popular posts from this blog

Butter Chicken

Image
This is another quick weeknight meal.  It was made the easy way with a jar of VH Butter chicken sauce, 2 cubed boneless skinless chicken breasts, as well as a cubed yellow pepper, 3 cloves of minced garlic, as well as 1 onion.  Even when using premade mixes, I like to add flavours to help elevate the sauce to one that gets rid of the high sodium taste that goes along with them. Weeknight meals can always be hard, and sometimes you only have a few min to cook, so this 10 min meal is easy.  I cooked mine in a wok, as the cubed chicken cooks quicker then it would in a frying pan.  We like to have this on rice, as its simple and light. What do you make for quick weeknight meals?
Read more

Sunday Brunch

Image
For brunch we decided to keep it light, and just have scrambled eggs and toast. Nothing like a good meal to start the day.  What do you do for a light brunch on Sunday?
Read more

Homemade cream of chicken soup

Image
With trying to eat healthy, I decided to try my hand at making soups for use as sauce for different dishes.  I am not a fan of cream of chicken soup on its own, but it is a great topping for chicken dishes.  Recipe Ingredients: 3 cups of Low sodium chicken stock, 2 cups of heavy cream, 1 cup of milk, 1 tsp of olive oil, 1 small onion finally chopped, 2 cloves of garlic, and 1 tsp of corn starch. Directions In a sauspan, heat the olive oil.  once heated till it shimmers; add in the onion and garlic.  Cook the onion and garlic until translucent.  slowly add the chicken stock.  For a smother result, add one cup of stock, and with a puree blender, puree the onions and garlic.  Ad the remainder of the stock, bringing it to a simmer.  Reduce by 1/4, then add in the cream slowly.  while string reduce by another 1/4. The soup should be starting to thicken.  Make a corn starch slury with the milk, and corn starch, and add into...
Read more