59 chicken white sauce recipes

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

Copycat Macaroni Grill pasta with grilled chicken, pancetta, red onion, and scallions tossed in a silky Asiago cream sauce. Restaurant-style white sauce pasta you can make at home.

Greek island chicken with sun-dried tomatoes, olives, white wine, cinnamon, and lemon simmered into a fragrant Mediterranean sauce. One-skillet dinner over rice.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Pasta with chicken and broccoli tossed in a light garlic, white wine, and chicken broth pan sauce with red pepper flakes and Parmesan. One-skillet weeknight dinner ready in about 30 minutes.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.