Category Archives: Sauces and Gravies

Chicken with Gorgonzola and Sun-dried Tomato Cream Sauce

 

 

Chicken with Gorgonzola and Sun-dried tomato cream sauce

 

 

Chicken with Gorgonzola and Sun-dried Tomato Cream Sauce

The first time I had this recipe was in a restaurant in Asheville, N.C. many years ago and the Scotsman in me said I can make Chicken with gorgonzola and sun-dried tomatoes in cream sauce just as good and cheaper at home.

It’s a delicious and easy to prepare dish for any night or it can be a spectacular entrée for a fancy dinner party.  Served over your favorite tube pasta or bow ties or really any pasta it’s a meal you won’ forget.

You don’t have to use gorgonzola , blue cheese or Stilton can be substituted.

The recipe amounts below can easily serve about 4 persons.

Ingredients for Chicken with Gorgonzola and Sun-Dried Tomato Cream Sauce:
  1. 1 Chicken Breast per person cut into ½” cubes
  2. 4-12 oz Gorgonzola cheese (the more the better)
  3. 1Tbs neutral oil or butter
  4. 1 medium onion finely diced
  5. 2 cloves of garlic finely diced
  6. 1 cup dry white wine
  7. 1 cup chicken stock
  8. 2 cups heavy cream 
  9. salt & pepper to taste
  10. Sun-dried Tomatoes Julienne; amount to your taste
  11. 1-2 tsp dried pepperocini (Optional)
  12. chopped parsley for garnish
  13. cooked tube pasta
Directions for Chicken with Gorgonzola and Sun-Dried Tomato Cream Sauce:

Lightly salt and pepper the chicken breast and cook by any method you find easiest, bake or sauté or grill and cut into cubes when done or cut into cubes and sauté.

Once the chicken is done set aside in a low oven to hold. Begin to cook your pasta.

In a sauté pan  place the oil or butter and begin to cook the onion and garlic.  When they are translucent add the sun-dried tomatoes and the wine and sock to the pan.

Bring up to high heat and reduce the mixture by ¾ .  When reduced add the cream and allow to reduce slightly,  then reduce the heat to medium and add ¾ of the cheese and whisk until the cheese is melted and combines completely.  Add the pepperocini if you are using and taste and adjust seasoning if necessary.

Add the chicken to the pan and stir to combine and cover all he chicken with sauce.

Drain the pasta and serve the chicken with the sauce over the pasta topping with a bit of crumbled cheese and chopped parsley for garnish.

Here are a few items to help make this recipe:

 

 

The Official Taste Tester

 

 

 

 

 

 

It’s Chicken you can’t go wrong! Forget the sauce just put it on the plate still clucking.  A 5 paw effort!

 

 

 

 

Chicken with Gorgonzola and Sun-dried Tomato Cream Sauce

Chicken with Gorgonzola and Sun-dried Tomato Cream Sauce

Ingredients

  1. 1 Chicken Breast per person cut into ½" cubes
  2. 4-12 oz Gorgonzola cheese
  3. 1Tbs neutral oil or butter
  4. 1 medium onion finely diced
  5. 2 cloves of garlic finely diced
  6. 1 cup dry white wine
  7. 1 cup chicken stock
  8. 2 cups heavy cream 
  9. salt & pepper to taste
  10. Sun-dried Tomatoes Julienne; amount to your taste
  11. 1-2 tsp dried pepperocini (Optional)
  12. chopped parsley for garnish
  13. cooked tube pasta

Instructions

  1. Lightly salt and pepper the chicken breast and cook by any method you find easiest, bake or sauté or grill and cut into cubes when done or cut into cubes and sauté.
  2. Once the chicken is done, begin to cook your pasta.
  3. In a sauté pan  place the oil or butter and begin to cooke the onion and garlic.  When they are translucent add the sun-dried tomatoes and the wine and sock to the pan.
  4. Bring up to high heat and reduce the mixture by ¾ .  When reduced add the cream and allow to reduce slightly,  then reduce the heat to medium and add ¾ of the cheese and whisk until the cheese is melted and combines completely.  Add the pepperocini if you are using and taste and adjust seasoning if necessary.
  5. Add the chicken to the pan and stir to combine and cover all he chicken with sauce.
  6. Drain the pasta and serve the chicken with the sauce over the pasta topping with a bit of crumbled cheese and chopped parsley for garnish.
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Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushroom and Tarragon cream Sauce

 

 

 

 

 

 

Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushtoom and Tarragon Cream Sauce is an easy to make dinner, if you have a sauté pan that can go into the oven then it’s basically a one pot meal.  Just add a starch and you’re ready to go.

This recipe is good for 4 servings.

Ingredients for Chicken with Mushroom & Tarragon Cream Sauce
  1. One chicken breast per person
  2. 2 Tbs butter
  3. 1 Tbs oil
  4. Salt & pepper
  5. 1 can cream of mushroom soup
  6. ½ cup water
  7. ½ cup Sour Cream
  8. 1 onion finely chopped
  9. 2 cloves of garlic finely chopped
  10. 2-3 Tbsps tarragon leaves
  11. Salt & pepper to taste
  12. 2-3 thick slices of fresh tomato

Directions for Chicken with Mushroom & Tarragon Cream Sauce

Preheat oven to 375º

In a sauté pan large enough to hold all the chicken in one layer, on medium heat,brown the chicken breast which have been lightly salt & peppered in 2 tablespoons of butter and one tablespoon of oil.

Once the chicken is browned remove from the pan and add the onion and garlic and cook until the onions begin to soften.

Once softened add the mushroom soup and water and stir to combine, and once fully combined and dissolved add the sour cream and stir to combine again.  Add the tarragon and taste and if necessary add salt & pepper.

Put the chicken into the pan and  turn to coat all sides.  Place the tomato slices on top and place the pan into the center of the oven for about 30-40 minutes until the chicken is fully cooked.

Plate the chicken and serve the sauce on the side.

 

here are a few items to help make this recipe:

 

 

The Official Taste Tester

 

 

 

 

 

 

 

Even with all that stuff on it, you can’t hide Chicken!  5 paws for the poultry!

 

 

 

 

Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushroom & Tarragon Cream Sauce

Ingredients

  1. One chicken breast per person
  2. 2 Tbs butter
  3. 1 Tbs oil
  4. Salt & pepper
  5. 1 can cream of mushroom soup
  6. ½ cup water
  7. ½ cup Sour Cream
  8. 1 onion finely chopped
  9. 2 cloves of garlic finely chopped
  10. 2-3 Tbsps tarragon leaves
  11. Salt & pepper to taste
  12. 2-3 thick slices of fresh tomato

Instructions

  1. Preheat oven to 375º
  2. In a saute pan large enough to hold all the chicken in one layer, on medium heat,brown the chicken breast which have been lightly salt & peppered in 2 tablespoons of butter and one tablespoon of oil.
  3. Once the chicken is browned remove from the pan and add the onion and garlic and cook until until the onions begin to soften.
  4. Once softened add the mushroom soup and water and stir to combine, and once fully combined and dissolved add the sour cream and stir to combine again.  Add the tarragon and taste and if necessary add salt & pepper.
  5. Put the chicken into the pan and  turn to coat all sides.  Place the tomato slices on top and place the pan into the center of the oven for about 30-40 minutes until the chicken is fully cooked.
  6. Plate the chicken and serve the sauce on the side.
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Orange Crepes with Orange Sauce

 

Orange Crepes with Orange Sauce

 

 

 

 

 

 

Orange Crepes with Orange Sauce

My interior decorator is constantly rearranging my kitchen utensils.  So when my crêpe pan showed up, hanging on the wall, I started to think of things I can do with crepes, and as my decorator was having an unnumbered birthday I thought of dessert crepes in lieu of a cake.

The recipe for the crepes is from Jacques Pepin’s recipe for crepes Suzette and is a simple and easy to use recipe and will make 6-7 8½” Crepes.

The filling is an adaptation of a recipe I found on an Emeril site, and will make enough filling for about 6-7 crepes.

The sauce is a take off  an orange crème anglaise.

Ingredients for Orange Crepes with Orange Sauce
Orange Filling
  1. 8oz Cream Cheese at room temperature
  2. ¼ cup sour cream
  3. ¼ granulated sugar
  4. 1 Tbs zest of orange
  5. ¼ cup Orange juice no pulp
  6. ½ the zested orange slices coarsely chopped (optional)
Orange Sauce
  1. 4 Tbs butter melted
  2. ¾ cup granulated sugar
  3. ¾ cup Orange juice no pulp
  4. 1 Tbs zest of Orange
  5. 3 eggs yolks
Crepe batter
  1. 2 Eggs
  2. ¾ cup all purpose flour
  3. ½ cup whole milk
  4. Pinch of salt
  5. ½ tsp granulated sugar
  6. 1/3 cup of water
  7. 1 Tbs vegetable oil
  8. 2-3 Tbs Confectioners sugar for dusting
  9. 1 Tbs Orange Zest
Directions for Orange Crepes with Orange Sauce

Filling:

Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated.  Once smooth place into a bowl and refrigerate for at least an hour.

Sauce:

In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.

In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.

Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid).  Once combined add the egg mixture  back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.

Once thickened pour through a strainer into a clean bowl set in an ice bath and stir to cool the mixture.  When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.

Crepes:

In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.

Once smooth add the water and oil, and zest and whisk  until you have a smooth thin batter.

Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe.  Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe.  Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.

Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.

Assembly:

Place a crêpe darker side down and spoon enough filling to cover ½ the crêpe.  Fold over the crêpe then fold in half a second time so that you end up with a pie slice shaped crêpe.  Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.

Enjoy!

Here are a few items to help make this recipe:
http://amzn.to/2x5aNgP    -crepe pan

 

 

 

 

 

 

Not my cup of tea, I’m not a orangie person at all, so rule one applies no tasty no ratey!

Orange Crepes with Orange Sauce

Orange Crepes with Orange Sauce

Ingredients

  1. Orange Filling
  2. 8oz Cream Cheese at room temperature
  3. ¼ cup sour cream
  4. ¼ granulated sugar
  5. 1 Tbs zest of orange
  6. ¼ cup Orange juice no pulp
  7. Orange Sauce
  8. 4 Tbs butter melted
  9. ¾ cup granulated sugar
  10. ¾ cup Orange juice no pulp
  11. 1 Tbs zest of Orange
  12. 3 eggs yolks
  13. Crepe batter
  14. 2 Eggs
  15. ¾ cup all purpose flour
  16. ½ cup whole milk
  17. Pinch of salt
  18. ½ tsp granulated sugar
  19. 1/3 cup of water
  20. 1 Tbs vegetable oil
  21. 2-3 Tbs Confectioners sugar for dusting

Instructions

  1. Filling:
  2. Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated.  Once smooth place into a bowl and refrigerate for at least an hour.
  3. Sauce:
  4. In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.
  5. In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.
  6. Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid).  Once combined add the egg mixture  back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.
  7. Once thickened pour through a strainer into a clean bowl set in a ice bath and stir to cool the mixture.  When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.
  8. Crepes:
  9. In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.
  10. Once smooth add the water and oil and whisk  until you have a smooth thin batter.
  11. Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe.  Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe.  Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.
  12. Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.
  13. Assembly:
  14. Place a crepe darker side down and spoon enough filling to cover ½ the crepe.  Fold over the crepe then fold in half a second time so that you end up with a pie slice shaped crepe.  Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.
  15. Enjoy!
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved