Sauce to go with chicken?

[The Sheriff of Nottingham]

I like to eat a lot of chicken, mainly chicken breasts, either cut up and stir fried or whole, thing is i need sauce with them, on their own they are too bland for me! What sauces are out there (UK wise) that are Induction friendly?

Any help appreciated :joy

[Heidi3]

I am not in the UK but I am happy to give you some ideas

you can take sour cream and mix with chives, parsley and dill or make this recipe


Dijon Mustard sauce

2 cups heavy cream

1 tablespoon Worcestershire sauce

2 to 3 tablespoons Dijon mustard

1/4 tablespoon kosher salt

1/4 teaspoon fresh cracked black pepper

Toss it all into a sauce pan over med heat and simmer stirring for about 15 min then pull off the heat and whisk until thick about a min or so.



I also use regular mayo and make a sauce out of adding
chile and lime or wasabi

use salsa
or marinara!...anything you like goes on chicken to be honest...

[Effie]

My favorite is Alfredo Sauce!

1/2 cup heavy cream
1-2 Tbsp. Butter
1/3 cup parmesan cheese (grated)

Heat all ingredients together in a pan over medium heat. The sauce should simmer slightly, but not boil. Keep heated for about 8 minutes or until the sauce thickens, stirring frequently (you don't want to scorch the cream).

I like to pour this over chicken and broccoli. Yum!

[not2late]

If you are sauteeing the chicken, you can make a pan sauce. Get your sauce ingredients (vegetables, herbs, etc.) ready before you begin cooking the chicken. Fry your chicken. Then add the vegetables. Allow to cook for a minute or two. Then add about a 1/4 cup to 1/2 cup of water to the hot pan, stir the bottom of the pan de-stick the little bits of stuff, bring to a boil, then remove the pan from the heat. Add 1 or 2 tablespoons of cold butter to the liquid, stir the butter into the liquid, and it will thicken it.

The technique is basically the same, but you can vary the flavors by adding whatever you want.

And NEVER bring this mixture to the boil once the butter is incorporated, or else the sauce will separate.

Pan sauce recipes

Herb pan sauce
1 clove garlic finely minced
1 tablespoon finely minced onion
2 tablespoons fresh herbs (parsley, thyme, rosemary, etc.) finely chopped
1/4 cup water (or broth)
2 tablespoons cold butter

To your hot pan, add the garlic and onion. Sautee for 1 or 2 minutes. Add the water. Bring to a boil, stirring and scraping the bottom and sides of the pan. Remove the pan from the heat. Add the butter and stir the butter into the liquid until the butter is melted and the sauce is thickened. Add the herbs.

Lemon-garlic pan sauce
1 clove garlic finely minced
2 tablespoon lemon juice
1/4 cup water
2 tablespoons cold butter
1/2 teaspoon grated lemon peel

To your hot pan, add the garlic. Sautee for 1 or 2 minutes. Add the lemon juice and water. Bring to a boil, stirring and scraping the bottom and sides of the pan. Remove the pan from the heat. Add the butter and stir the butter into the liquid until the butter is melted and the sauce is thickened. Add the grated lemon peel.

[soliwit]

a variation of the alfredo: you could add some blue cheese, like stilton or dana blue, again VERY good when poured over chicken with broccoli, hmmmm

[higgies]

Yum, cheese sauces are the best!! I make one like this:

Sharp white Cheddar cheese
cream
butter
a little parmesan

Mmmm..

[The Sheriff of Nottingham]

I used some "chicken tonight" which only has 3.7g of carbs per 100g so it seems ok? :help