121 chicken white sauce recipes

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.

Spicy Szechuan chicken stir-fries velvety egg-white-coated chicken with peanuts, chilies, ginger and bamboo shoots in a glossy soy-sherry sauce. A fast, fiery weeknight stir-fry, easily made gluten-free.

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 breast turned out juicy, made my own seasoned bread crumbs by toasting some bread and using a food processor adding some Italian seasoning, salt and pepper, turned out a bit dark but awfully tasty. I used speck, a smoked prosciutto instead of the turkey ham and the flavors matched up well. I made a sauce by deglazing the pan with a bit of white wine. Overall a nice combination and quite easy to make.

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.

Chicken a la king simmers leftover roast chicken with mushrooms and asparagus in a creamy stock-and-cream sauce, served over white rice. A comforting, retro way to use up Sunday's roast.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

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.

Chicken cacciatore baked in a crushed Roma tomato sauce with white wine, fennel seed, cinnamon, coriander, and red pepper flakes. A lighter, oven-baked Italian hunter's chicken.

Chicken breast in tarragon cream sauce with mushrooms, green onions, white wine, and a touch of lemon. A French-inspired skillet dinner ready in 40 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.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

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.