My husband is on that good for nothing low carb diet that I DETEST. I personally will take all the carbs I can get :) But, if he's going to be able to lose any weight, I have to comply. He wanted some sort of cheesy chicken this evening so I hit the net looking a recipe. Nothing interested me so I decided to get creative.
I decided to make an 'Alice Springs' type of chicken but I was in the mood for something creamy so I threw together a cream sauce topping.
WOW. I had to share it!
Hubby went wild over this stuff. I guess it's a good thing that I like it, too, because I know he'll be asking for this again.
Chicken and Creamed Butter Sauce
*Updated Recipe*
I realized that I had accidentally left out the most important ingredient in the sauce recipe: The Cream Cheese, is what produces the gravy like texture without using flour. If you tried this recipe within the first week of it being posted and found it lacking something, I highly recommend trying it the CORRECT way. :) So sorry!
WOW. I had to share it!
Hubby went wild over this stuff. I guess it's a good thing that I like it, too, because I know he'll be asking for this again.
Chicken and Creamed Butter Sauce
*Updated Recipe*
I realized that I had accidentally left out the most important ingredient in the sauce recipe: The Cream Cheese, is what produces the gravy like texture without using flour. If you tried this recipe within the first week of it being posted and found it lacking something, I highly recommend trying it the CORRECT way. :) So sorry!
I used a pound of cleaned boneless chicken tenderloins for this. To prepare the chicken I simply pan browned
it with a tablespoon each of olive oil and butter.
Ingredients:
1/2 small onion finely chopped
1/2 cup finely chopped mushroom (Mine were canned)
1/2 cup finely chopped mushroom (Mine were canned)
1 tbl olive oil
1 tbl butter
1/2 cup evaporated milk
1 tbl cream cheese
1 tbl cream cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Prepared bacon slices
1/2 cup shredded cheese
Directions:
Preheat oven to 350. While the chicken is browning add onion, oil and butter to a frying pan and begin to caramelize over medium heat. When onions are tender reduce heat and add evaporated milk, cream cheese and spices to the pan. Stir frequently while warming over low heat, reserve and keep warm. (If the sauce becomes to thick or cool, you may add a teaspoon of water or milk at a time and stir well to thin or warm.) In a separate pan warm diced mushroom over medium low heat. When chicken juices run clear remove it to a foil lined baking dish. Add bacon slices and cheese. Top with 3/4 of the mushrooms. (Add remaining mushrooms to cream mixture.) Bake chicken 15 mins or until cheese is melted. Top with warm cream sauce and serve.
1/4 tsp pepper
1/4 tsp garlic powder
Prepared bacon slices
1/2 cup shredded cheese
Directions:
Preheat oven to 350. While the chicken is browning add onion, oil and butter to a frying pan and begin to caramelize over medium heat. When onions are tender reduce heat and add evaporated milk, cream cheese and spices to the pan. Stir frequently while warming over low heat, reserve and keep warm. (If the sauce becomes to thick or cool, you may add a teaspoon of water or milk at a time and stir well to thin or warm.) In a separate pan warm diced mushroom over medium low heat. When chicken juices run clear remove it to a foil lined baking dish. Add bacon slices and cheese. Top with 3/4 of the mushrooms. (Add remaining mushrooms to cream mixture.) Bake chicken 15 mins or until cheese is melted. Top with warm cream sauce and serve.
I loved it!
I also wanted to share another new recipe with you that I developed for Christmas.
Usually on holidays I make my family's favorite pumpkin cheesecake but I was in the mood for something a little different and easy this year. A few years ago I ate some sort of blueberry dessert that was out of this world but no amount of searching yielded a similar recipe so I whipped up my own for 'Upside Down Berry Fluff'. It's really easy and was a huge hit, too.
Ingredients:
1 container of thawed cool whip
1 8 oz package of softened cream cheese
1 22oz can of mixed berry pie filling
1 pre prepared graham cracker pie crust, crumbled.
Directions:
With a large spoon blend cream cheese and cool whip well until cream cheese is no longer 'chunky'. Finish smoothing with a mixer until well blended. Stir in pie filling. Add to your desired dish. Top with crumbled pie crust. Refrigerate for at least 2 hours and serve chilled.
This was so yummy and simple that I think I may make it again tomorrow for the New Year.
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