Delicious and Healthy Stewed Chicken Slices with Cream

Chicken is a great source of protein and low in fat, making it a healthy addition to your diet. This recipe for stewed chicken slices with cream is easy to follow and produces a delicious and healthy dish.

Ingredients: 1 lb boneless, skinless chicken breast, sliced into thin strips 1 onion, chopped 1 garlic clove, minced 3 tablespoons of olive oil 1 cup of chicken broth ½ cup of heavy cream 1 teaspoon dried thyme leaves salt and freshly ground black pepper to taste Instructions:

In a large skillet over medium heat, sauté the onion and garlic in the olive oil until softened. Add the chicken strips and cook until browned. Pour in the chicken broth and cream, then stir in the thyme leaves. Season with salt and pepper to taste, then allow the mixture to simmer for about 10 minutes until thickened. Serve hot over cooked noodles or rice. Enjoy!

New Twist on a Classic Recipe: Stewed Chicken Slices with Cream

This dish is simple, yet so tasty! I like to serve it with some fresh bread and a side salad.

Ingredients: 1 whole chicken (3-4 lbs), cut into 8-10 pieces 1 TBSP olive oil 2 cups chicken broth 1/2 cup white wine 1/2 cup heavy cream 2 cloves garlic, minced 1 tsp dried thyme leaves 1/4 tsp salt 1/4 tsp black pepper Instructions: 1. In a large skillet or Dutch oven over medium heat, heat the oil until hot. Add the chicken and cook until golden brown on all sides, about 8 minutes total. 2. Add the chicken broth, white wine, cream, garlic, thyme, salt and pepper to the skillet and stir to combine. Bring to a simmer and cook until the chicken is cooked through and the sauce has thickened, about 15 minutes. Serve hot.

A Hearty Meal that Everyone will Love: Stewed Chicken Slices with Cream

There is nothing like savoring a warm, hearty meal on a cold winter day. This recipe for Stewed Chicken Slices with Cream is simple to make and sure to please everyone in your family!

Ingredients:

-4 boneless, skinless chicken breasts -1 can (14.5 oz) diced tomatoes, undrained -1 small onion, diced -1 green bell pepper, diced -3 cloves garlic, minced -2 tsp dried oregano -2 tsp dried basil -1/2 tsp salt -1/4 tsp black pepper -1 cup chicken broth -1/2 cup heavy cream -Fresh parsley leaves for garnish (optional)

Instructions: 7 PREPARE the chicken: Cut each chicken breast into 3 equal size portions. Season both sides of each piece with oregano, basil, salt and pepper. Heat olive oil in a large skillet over medium high heat then add the chicken. Cook for about 4 minutes per side, or until golden brown and cooked through. 8 ADD the tomatoes, onion, bell pepper, garlic, broth and cream to the skillet. Bring to a simmer then cook for 5 minutes or until the vegetables are tender. Serve garnished with fresh parsley leaves if desired. Enjoy!

Quick and Easy Dinner Idea: Stewed Chicken Slices with Cream

This dish is so simple to make and it's a great way to use up any leftover chicken you might have.

Ingredients:

– 1/2 onion, chopped

– 2 cloves garlic, minced

– 2 tablespoons olive oil

– 1 pound sliced chicken breasts

– 1 can (14.5 ounces) diced tomatoes, undrained Boil water in a pot and blanch chicken for two minutes. Remove and shock in ice water. Drain. Sauté onion and garlic in olive oil over medium heat until softened. Add chicken and tomatoes and simmer for 10 minutes, or until chicken is cooked through. Serve over cooked noodles, rice, or quinoa. Enjoy!

Chicken Slices simmered in a delicious cream sauce - a must try!

Ingredients: - 1 lb chicken breast, thinly sliced - 1/2 cup all-purpose flour - salt and pepper to taste - 2 tablespoons olive oil - 1/2 teaspoon dried thyme leaves - 1/4 teaspoon garlic powder - 1 cup chicken broth - 1/2 cup heavy cream - 1 tablespoon cornstarch dissolved in 2 tablespoons cold water - parsley leaves for garnish

Instructions: 1. Season chicken slices with salt, pepper, flour, thyme and garlic powder. Heat olive oil in a large skillet over medium heat. Add chicken to the skillet and cook for about 3 minutes per side, or until golden brown.2. Add chicken broth and heavy cream to the skillet and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in cornstarch mixture and cook for another 2 minutes, or until sauce has thickened. Serve over cooked pasta or rice and garnish with parsley leaves if desired. Enjoy!