I need a sauce to cover my veggies and chicken?

Question

broccoli onion red pepper peas carrots

Answer 1

olive oil garlic

Alfredo

tomato sauce

Answer 2

Get a jar of Classico Four Cheese Alfredo. It is awesome and nothing could be easier than opening a jar! I'm using some of it tonight on some grilled chicken b*****s. Mmmmmm!!!

Answer 3

4 to 6 chicken breast halves

1 medium sweet onion, diced

1 clove garlic, minced

1/4 cup diced red bell pepper or roasted red pepper

1 tablespoon olive oil

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

1/2 teaspoon salt

dash pepper

1 cup shredded or diced havarti cheese

PREPARATION:

Heat oven to 350°. Grease a 9x13-inch baking dish or a pan large enough hold the chicken in a single layer.

Wash chicken and pat dry. Place in prepared baking dish.

Combine the onion, garlic, bell pepper, and olive oil. Top each chicken breast with the onion mixture. Bake for 20 minutes.

Meanwhile, in a saucepan over medium low heat, melt butter. Stir in flour until smooth. Add milk, salt, and pepper. Cook, stirring constantly, until thickened. Stir in cheese until melted. Spoon hot cheese sauce over the chicken and cook for 15 to 20 minutes longer, or until chicken is cooked through. Juices will run clear when chicken is pierced with a fork.

Serves 4 to 6.

Answer 4

Sweat down- cook without colour, your onion and add the pepper. Add double cream and some white wine and reduce by half through a gentle simmer, lid off.

Finish the sauce with some peas and gently cook through, season.

Cook the broccoli and carrots traditionally ( or your way), and serve with your chicken. You don't say what type of chicken cut you have so here are some options:

Breast- gently poach for 10 minutes and finish in a frying pan with some butter/olive oil

Whole- roast off in a hot oven with garlic and thyme, squeezing lemon over the skin and seasoning

Strips- fry quickly and add to the sauce at the last minute

Leg- roast in a hot oven like the whole chicken

Portions- poach in water and strip the meat from the bone and follow the strips step

Answer 5

Start with a roux, add cream, salt, pepper, garlic & dry mustard.

Answer 6

A basic cream sauce is always good or a golden sauce..

Cream sauce - put a 1/2 cube (1/4 cup) of butter or margarine in a frying pan over medium heat and melt.  Stir in flour to make a paste or roux.  Just keep adding a few teaspoons at a time and stirring.  Once it is quite pasty then add 1 cup of chicken bouillion and 1 cup of half and half.  stir well and fast - if any lumps form you added to much flour..  but you can get them out by putting the sauce in the blender and blending it smooth so not to worry.  :) Salt and pepper to taste.

Golden Sauce

Same as above but add 1 cup of grated cheese and stir til blended well.

You can always add other ingredients at the end for flavor - like sauted onions or garlic, sliced toasted nuts, finely chopped brocolli - grated carrots - just whatever you have that makes the Sauce 'yours'.  

Goodl luck!

Jill