Healthy Recipe

Moist Baked Chicken with Cream Sauce

Recipe By:
R.T. Eby
  • Currently 4.7/5 Stars.
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Moist Baked Chicken With Cream Sauce
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  • Total Time 60 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here is a tasty yet simple chicken recipe that guarantees a juicy chicken breast after baking. When paired with the cream sauce, the result is an entrée that is both elegant and delicious.
 

Ingredients

  • 4 chicken breasts
  • 1 carton plain yogurt
  • Salt and pepper to taste
  • Bread crumbs
  • 4 ounces (1 stick) butter
  • 2 cups heavy cream
  • 2 chicken bullion cubes
  • Corn starch
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Directions

  1. 1. Preheat oven to 400 degrees F. Prepare a baking sheet with cooking spray.
  2. 2. Place a chicken breast on a solid surface, cover with a piece of plastic wrap and pound the breast with a meat mallet until it is about 1/4 to 1/2 inch thick. Repeat with the remaining breasts. Try to get all four of them to the same thickness. As you finish each one place it on the baking sheet.
  3. 3. Use a spoon to plop yogurt onto the center of a chicken breast. Do not let the spoon touch the chicken if you intend to use the yogurt after you have finished with the chicken. Spread the yogurt in a smooth even layer over the top of the breast with a table knife. Repeat until all four are covered.
  4. 4. Salt and pepper the chicken then sprinkle a light coat of bread crumbs over each. Bake the chicken for 30 to 40 minutes or until all pink is gone.
  5. 5. While the chicken is cooking, put the butter into a two quart sauce pot over medium heat. When it is melted adjust the heat so that the butter slightly boils without burning. Let it cook for about 5 minutes or until most of the water content of the butter has boiled off. Strain the butter through a fine mesh or cheese cloth to eliminate as much of the solids residue as possible.
  6. 6. Make sure there are no solids, or water, left in the sauce pot then return the strained butter to the pot. Place over medium heat; add the heavy cream and the bullion cubes. If the cream gets too hot it will boil over the top of the pot so keep an eye on it. Let it reach a low boil and then simmer for about 10 minutes or until the bullion cubes have dissolved and all is fully incorporated.
  7. 7. In a small container add one heaping spoonful of cornstarch. Add a tiny amount of cold water, just enough to liquefy the cornstarch. Mix this slurry into the cream sauce until it reaches a medium thickness. You may need more, or less, cornstarch depending on how thick you want the sauce. After thickening, lower the burner to warm and periodically stir the sauce to keep it uniformly mixed.
  8. 8. When the chicken is done remove from oven and let it rest for five minutes.
  9. 9. Place a moderate size pool of the sauce on a plate and set a chicken breast on the sauce. Serve with jasmine rice pilaf and a green vegetable.
 
 
  • Did you know?

    The waste produced by one chicken in its lifetime can supply enough electricity to run a 100 watt bulb for five hours. And, poultry manure is highest in nitrogen content followed by hog, steer, sheep, dairy, and horse manure.