How to Cook Perfect Chicken breast with white sauce

Chicken breast with white sauce. These saucy chicken breasts stuffed with asparagus and provolone will have them asking for seconds! Reviews for: Photos of Asparagus-Stuffed Chicken Breast with White Wine Sauce. Wine Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white I have a lot of chicken breast recipes on this blog but this recipe is something that's a staple at our house.

Or at least, I highly recommend using butter. It adds great flavor and helps give a nice golden crust on the outside. And of course, feel free to also toss the chicken breasts with your favorite sauces (once they have been baked). You can cook Chicken breast with white sauce using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chicken breast with white sauce

1. Prepare 1 each of chicken breast.
2. You need 1 of onion.
3. Prepare 1 tsp of chicken flavor boulillon knorr.
4. Prepare 1/2 tsp of black pepper.
5. You need 4 tbsp of cheese and garlic alfredo white sauce.
6. Prepare 1/2 tbsp of instant corn starch.
7. Prepare 1/4 cup of milk.
8. You need 1 packages of spaghetti pasta.
9. It's 2 tbsp of butter.

DIRECTIONS "White wine and mushroom sauce". Pour the sauce over the chicken and enjoy! Stir in the cream and simmer until sauce begins to thicken. I'd be curious to know some other white wines that are good for Wow yummy This sauce was soooooooo good.

Chicken breast with white sauce instructions

1. chop chicken breast into cubes.
2. melt butter in a pan.
3. add chicken , stir for 2 to 5 minut till golden in color.
4. chop onion and add it to the chicken.
5. add the knorr and pepper.
6. stirr for few minutes till onion is golden.
7. add white sauce , milk and corn flour then stirr with a fork to prevent lumps.
8. lower heat till chicken is cooke , should take around 20 to 30 minutes.
9. serve with pasta.
10. add grated cheese if u like.

I usually eat half a chicken breast but with this sauce I couldn't help but eat a whole breast to myself. Add the chicken breast sliced in stripes and continue to fry till golden. Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice. To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley.