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Nov 4, 2010 10:16 AM

Flavourful Sauces for Chicken - Need Recipes Please

After receiving some great input from a previous post, I realize that perhaps the answer to making a chicken dish I would eat could all be in the sauce the chicken is either cooked in or served with.

I need sauces that are low in fat and cholesterol, so not sure what that leaves, but really need help!

I love spicy, but my hubby doesn't, although I can make two different meals, no problem.

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  1. Saute some mushrooms in a skillet, once cooked down a bit, add one cup white wine, one cup water, and the contents of one package of onion soup mix. I sift the package so that I don't get the bits of onion in my sauce, but that's my preference. Let it boil and then simmer until reduced to the consitency you like. I use this amount for 4 deboned breast halves, but I don't like saucy things. Recipe easily doubles (or triples).

    Can either be served on top of chicken, or you can cook the chicken in the sauce. It looks better if you have browned the chicken in advance and then finish in the oven with the sauce.

    if you are feeding a crowd, you can mix the sauce (without the mushrooms) in a bowl and then pour over raw chicken and mushrooms and cook the whole thing uncovered for 30 minutes at 375.

    1. I actually have a sauces cookbook that I picked up at the sale rack at Borders. There are lots of versions out there. It's nice because it allows you to pair any sauce you want with chicken, instead of following set recipes.

      1. A simple creole chicken cheat.
        Cube boneles chicken breasts (and/or thighs), dredge in flour, panfry until brown.
        In seperate pot, sweat garlic, celery, onion, green pepper. Add V-8 and a few bayleaves, bring to simmer and cook awhile. Add chicken and cook some more.
        Thats it.
        I'd add Crystal hot sauce and serve over rice or noodles.

        1. Try Chicken Piccata that has a lemon sauce or Chicken Marsala. Both would be a good start.

          This link could give you some good ideas as well:

          1. Sauces made with chicken stock or broth mixed with a bit of cornstarch and fresh chopped herbs work very well for keeping fat content low while still giving a silky texture and a bit of heft that would normally come from butter. If you still want some buttery flavor, then products like Molly McButter can be dissolved into the chicken broth first.

            For example, cook your chicken breast in a skillet and set aside to rest, pour off any accumulated fat, add onion or shallot and/or mushrooms to the pan and a pinch of salt and just a tiny bit of olive oil and saute until soft, add garlic if you like it and stir just until fragrant. Then deglaze the pan with your choice of water, wine, stock and get up any fond on the pan, add your cornstarch slurry and stir & cook just until slurry thickens. Return chicken and any accumulated juices to the pan, mix a little and then plate up.