How can I make a healthy sauce to go with chicken with ...

Question

flour, low fat butter, etc. I do not have any wine not will I be able to get any since the liquor store is an hour away. I live in a dry county. I was planning on making boneless skinless chicken b*****s with red peppers, onions and was going to roast some sweet potatoes. any suggestions?

Answer 1

Just saute your peppers and onions in a little olive oil until tender they will be great on the chicken.

Answer 2

Sounds to me like you already have the basics to do your sauce. After you cook the chicken, remove it from the pan, add a little butter, add seasonings, then a little flour (pre-sifted if possible). Mix well and add water. Let it come to a boil and thicken a little.  

Answer 3

Use chicken broth in place of wine.  Brown your butter and flour, slowly add in chicken stock.  You can add garlic, onions, mushrooms or red peppers to the sauce.  Maybe some salt, pepper and thyme or parsley.  

Next time you go to the liquor store, get a bottle of Sherry.  It is great to use in sauces and keeps in the fridge for years.  You only need a tablespoon or so to add a really nice flavor to sauces.  

Answer 4

1 broiler/fryer chicken (3 to 4 pounds), cut up

2 tablespoons vegetable oil

1 large onion, halved and sliced

1/2 medium green pepper, julienned

1/2 medium sweet yellow pepper, julienned

1 garlic clove, minced

1/2 teaspoon grated orange peel

2-1/2 cups water

ORANGE SAUCE:

2 tablespoons cornstarch

3/4 cup orange juice

1/4 cup sherry or chicken broth

1/4 cup teriyaki sauce

3 tablespoons brown sugar

1 tablespoon butter or margarine

1/4 teaspoon ground ginger

1/2 cup slivered almonds, toasted

Directions:

In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30-in. x 18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange peel. Wrap tightly.

    Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)

    Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened.

    Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds. Yield: 6 servings.

Answer 5

When I make chicken with peppers and onions I usually just add a jigger of balsamic or red wine vinegar.

Answer 6

if you wanna make something healthy go to www.sparkrecipes.com

this is a place where people put up some of their recipes and it shows ingredients, calories and fat it might have witch is usually low because it is a health conscience web site where you can look up recipes by their ingredients or you could just look up sauce etc, and if u make an account you could use a special online calculator that Will tell you all of the nutrition information of any of your foods. hope that helps :)

Answer 7

Cream Sauce

1/4 cup butter

1/4 cup flour

2 cups light cream

2 onions, studded with 3 cloves

2 bay leaves

salt and pepper -- to taste

fresh nutmeg, grated -- to taste

Melt the butter in a saucepan over low heat. Stir in the flour, and cook, stirring, for 3 to 4 minutes; do not brown.

In another saucepan, bring the cream just to a boil. Stir the warm cream into the flour mixture, whisking until smooth.

Add the onions and bay leaves, and simmer for 20 minutes on low heat. Season with salt, pepper, and nutmeg. Strain the sauce and serve.