Cooking Instructions
- 1
Season chicken breasts. Heat butter or olive oil in pan. Saute on each side until nicely caramelized. Remove and set aside
- 2
Heat butter. Add onions and celery. Cook until nearly tender. Add garlic. Saute 30 seconds.
- 3
Add cream of celery soup. Add milk.
- 4
Return chicken to pan and put in preheated 350° oven for approximately 20 minutes or until thermometer reaches 165°.
- 5
Serve over rice, noodles, or potatoes.
- 6
Variations; White wine, aged white cheeses, lemon zest, asparagus, celery seed, celery root, horseradish
- 7
Try with pork or beef too.
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
Read more Top Search in
Similar Recipes
-
-
Chicken with Cream Sauce Chicken with Cream Sauce
I had a delicious chicken with cream sauce at a restaurant, so I wanted to recreate it at home.Slowly stir the sauce constantly.This cream sauce can be used for stews, dishes baked au gratin, and pastas. Recipe by Tomomaki0313
-
Chicken in Lemon Cream Sauce Chicken in Lemon Cream Sauce
Creamy chicken with a hint of lemon. Perfect with rice or noodles/pasta.
-
Chicken with Tomato Cream Sauce Chicken with Tomato Cream Sauce
I wanted to use up the extra heavy cream and canned whole tomatoes.Step 2 is a tip to make the chicken tender, but it will be delicious anyway even if you don't let it rest for a long time. Chicken thigh is good for this recipe too. If you put milk instead of the heavy cream, the dish will be runnier and lighter. Recipe by Ayanami Aya -
Garlicky Chicken in Cream Sauce Garlicky Chicken in Cream Sauce
Chicken is delicious just sauteed in garlic margarine, but I thought it would be even better in cream sauce.Using plenty of garlic margarine makes this delicious. It can burn easily so be careful. You can use any vegetables you have on hand such as cauliflower, carrot, shimeji mushrooms, king oyster mushrooms. Add some heavy cream at the end to make it richer. If you don't have any garlic margarine, use regular margarine mixed with finely chopped garlic. Recipe by Bananazakuro -
Sautéed Chicken with Tomato Cream Sauce Sautéed Chicken with Tomato Cream Sauce
I love tomato cream sauce and have been cooking various kinds of dishes with it.Thanks to everyone, this tomato cream sauce became very popular. It's very similar to the"Easy Restaurant Quality Authentic Tomato Cream Pasta", and I decided to uploaded it since it goes perfectly with chicken.Just follow the recipe and watch the heat so as not to let the chicken burn! Recipe by *ai* -
Chicken with rosemary mushroom cream sauce Chicken with rosemary mushroom cream sauce
We are trying to stay away from pasta and rice, keeping the zucchini thick or used as zoodles help to keep us from missing the starch. I think next time I'm going to try the same recipe with pork chops.
-
Chicken and Asparagus in Oyster Cream Sauce Chicken and Asparagus in Oyster Cream Sauce
My husband's family sent us a bunch of fresh asparagus. I wanted to make a delicious but easy dish with this seasonal vegetable, so I made this.Instead of shimeji mushrooms, you could use king oyster mushrooms or shitake mushrooms. Recipe by caramel-cookie -
Authentic French-style Chicken in Cream Sauce Authentic French-style Chicken in Cream Sauce
For my family, I add richness to curry with heavy cream. When I used leftover curry to make a sauce for chicken, I found that it tasted like French sauce!None in particular, but be sure to cook the chicken through properly. Recipe by Komatsuta -
Easy Spinach and Chicken in Cream Sauce Easy Spinach and Chicken in Cream Sauce
I created this recipe because I had a lot of spinach on hand.If you add the garlic when you are cooking the meat, it will get burnt before the meat is done, so please add it after the meat is cooked through.When you are using consomme cubes, please crush them before using them.When we have leftovers in my house, we store them in a casserole dish and keep them in the refrigerator.Sprinkle with grated cheese, and bake the next day. It makes a nice gratin. Recipe by Peni-da
More Recipes
https://cookpad.wasmer.app/us/recipes/367183
Comments (3)