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 Looking for a cream sauce to chicken

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  • Total Posts: 109
  • Joined: 11/6/2003
  • Location: Greensboro, NC
Looking for a cream sauce to chicken Tue, 03/23/04 12:35 PM (permalink)
If anyone has a simple cream sauce that can be used to pour over chicken and noodles.....can someone post it please? Still trying to use the search feature but it is not working

    • Total Posts: 4388
    • Joined: 1/28/2004
    • Location: West Peoria, IL
    RE: Looking for a cream sauce to chicken Tue, 03/23/04 1:17 PM (permalink)
    Here is the very simplest of all:

    Undiluted Campbell's Cream of Chicken Soup

      Michael Hoffman

      • Total Posts: 17837
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      RE: Looking for a cream sauce to chicken Tue, 03/23/04 1:22 PM (permalink)
      I don't remember where I got this.

      How To Make a Basic White Sauce

      White sauce, also known as Béchamel, is used in a variety of dishes and is the base for many sauces. Here are the steps for a basic medium white sauce, with adjustments for other thicknesses.

      Difficulty: Easy
      Time Required: 15 minutes

      Here's How:

      In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
      Blend 2 tablespoons of flour into the melted butter.
      Add 1/4 teaspoon of salt.
      Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
      Slowly add 1 cup of milk, stirring constantly.
      Continue cooking slowly until smooth and thickened.
      For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
      For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
      For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.


      To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
      Light stock, cream, or a combination may be used in place of the milk.
      Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley .

      What You Need:
      Heavy saucepan
      2 tbsp butter
      2 tbsp flour
      1/4 tsp salt
      1 cup milk


        • Total Posts: 128
        • Joined: 3/12/2003
        • Location: Ft. Wayne, IN
        RE: Looking for a cream sauce to chicken Tue, 03/23/04 9:35 PM (permalink)
        Here are a few the family really loves....change the shrimp to chicken and you should be all set.



        Shrimp and Pasta in Champagne Sauce

        8 ounce(s) Pasta
        1 tablespoon Olive oil
        1 cup Mushroom, fresh, sliced
        1 pound Shrimp, uncooked, peeled
        1 1/2 cup(s) Champagne
        2 tablespoon(s) Shallot(s), minced
        2 Tomato(s), plum, diced
        1/4 teaspoon Salt
        1 cup Heavy cream
        Parmesan, fresh, grated

        Prepare pasta.
        Saute mushrooms in olive oil, remove and set aside.
        Combine shrimp, champagne and salt in the same pan and cook over high heat.
        When liquid starts to boil, remove shrimp.
        Add shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup..about 8-10 minutes.
        Add 3/4 cup of the cream and boil until slightly thickened...about 2 minutes. Add the shrimp and mushrooms and heat through.
        Take remaining 1/4 of cream and toss with pasta.
        Spoon shrimp and sauce over pasta and top with Parmesan cheese.

        Shrimp in Tomato Cream Sauce

        1 small Red chili(s)
        2 tablespoon(s) Olive oil
        14 1/2 ounce(s) Tomato(s), diced
        1 cup Heavy whipping cream
        1 teaspoon Basil, dried
        1/2 teaspoon Rosemary, dried and crushed
        2 tablespoon(s) Butter
        1 pound Pasta
        1 pound Shrimp, uncooked, peeled
        Olive oil
        Oregano, dried

        Chop the red chili pepper into small pieces and sautee in olive oil.
        To the same pan, add the tomatoes and season with basil and rosemary.
        Cook this for 15 minutes.
        In a separate pan, saute the shrimp in hot olive oil and butter and sprinkle with some dried oregano, salt and pepper. Set aside when finished(cover and keep warm).
        Meanwhile prepare pasta noodles.
        While boiling pasta, heat the cream and add the butter to it. DO NOT boil.
        Drain pasta and then add the cream/butter to it, stir well and add the sauce.
        Top with cooked shrimp and serve immediately.
        Serves 4.

        Here is the best Alfredo Sauce I have ever made. I cook some blackened chicken and serve it on top of the sauce and noodles.

        Alfredo Sauce

        1 pint Heavy cream
        1 stick Butter
        2 tablespoon(s) Cream cheese
        3/4 cup Parmesan cheese
        1 teaspoon Garlic powder

        Simmer cream, butter and cream cheese until melted, stirring constantly

        Add parmesan and garlic powder and simmer for about 15-20 minutes on low OR until the cheese begins to brown just slightly.

        Season with a little salt and pepper if desired.
          Lone Star

          • Total Posts: 1730
          • Joined: 5/22/2003
          • Location: Houston, TX
          RE: Looking for a cream sauce to chicken Wed, 03/24/04 10:03 AM (permalink)
          Rex, I use the basic white sauce recipe ( usually doubling it) and stir in swiss cheese towards the end. I pour it over chicken, noodles, broccoli and mushrooms, top with some parmesan cheese and bake for a while to make a version of "Chicken Divan".

            • Total Posts: 164
            • Joined: 2/27/2004
            • Location: Columbia, SC
            RE: Looking for a cream sauce to chicken Thu, 03/25/04 8:28 AM (permalink)
            Sawmill Gravy:

            Make a roux of equal parts of flour and whatever grease you've got - preferably bacon or sausage grease. Cook these together in a heavy skillet, stirring constantly until they are a light brown. Add milk to the consistency desired. Add salt and pepper to taste.

              • Total Posts: 1196
              • Joined: 11/16/2003
              RE: Looking for a cream sauce to chicken Sat, 03/27/04 6:01 PM (permalink)
              I find that when making a white sauce it's best to slowly cook the flour and butter together at a low setting. If you fry the hell out of it, tastes like poo. Just a nice gentle simmer until the flour smell is gone.

                • Total Posts: 17
                • Joined: 3/12/2004
                • Location: Bayside, NY
                RE: Looking for a cream sauce to chicken Sat, 03/27/04 6:13 PM (permalink)
                6star has the right idea for a very simple sauce. My only modification is to use a can of Campbell's Cream of Mushroom soup.
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