Right ive just made up a recipe from a different recipe but i need a sauce to go with it. ?

Question

if i dont have a sauce it will be dry.

basically this is what i got:

get some chicken put some brie in the middle and wrapp it up in bacon, this is with pasta.

but i need a sauce? any idea???

please helps

x

Answer 1

Try this sauce. It's easy and really good. Just leave out the noodles.

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)



In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:

  I serve this with chicken Parmesan, salad, and garlic bread.

Answer 2

give it a cream sauce, or a cheesy sauce, maybe a cheese sauce made from the cheese you're using. :)  

Answer 3

Chicken alfredo sauce

Answer 4

This recipe is similar to chicken cordon bleu and would be wonderful as long as you don't overcook it (overcooking is what leads to the need for sauce).  Brown your bacon-wrapped chicken in a skillet (cast iron if you have one) with 1-2 Tablespoons butter and 1-2  Tablespoons olive oil.  Then put in a baking dish and cook for about 20-25 minutes more in the oven at 350 degrees.  If you have an instant-read thermometer, you can use it to make sure the meat is done - the meat should reach 170 degrees. Then remove from the oven and let it sit in the juices for at least 15 minutes. Best if you cover it with aluminum foil once it's out of the oven, also.  More ways to tell if chicken is done at the link below.

http://www.recipetips.com/kitchen-tips/t...

If you still want to use a sauce, this recipe for Moray sauce (typically served with chicken cordon bleu) should be fantastic with the chicken:

Ingredients

1 T. butter

1 T. flour

1 cup 2% milk

1/3 cup Parmesan cheese

In small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. Still using the whisk, stir in cheese, garlic powder and salt and pepper to taste. Cook, stirring constantly until it's thick. Pour over baked Chicken Cordon Bleu just before serving.

Answer 5

With Cheese and bacon, I would say this calls for a cream sauce.

I would deglaze the pan with some shallots and butter and after the shallots are translucent add 1/4 cup chicken stock and cook it down till reduced by half.    Add 1/2 to 3/4 cup cream and reduce again by 1/3 until it coats a spoon.  

If this sauce is meant to cover the pasta in addition to the chicken, double the quantities of cream and stock.

You could also saute some mushrooms in butter in a separate pan and add to the sauce to elevate it

Answer 6

Melt a Tablespoon of butter and saute 1/4 cup chopped onions or shallots until softened. Add 1/2 cup white wine and boil until it's almost evaporated. Add 2 tbsp capers and 1/2 cup chicken broth, reduce heat. Mash one tbsp real butter with one tbsp flour until it's pasty. Stir into the sauce until sauce is thickened and glaze-y. Spoon over your chicken...it's yummy!

I've also added sun-dried tomatoes, chopped up, and/or sliced mushrooms to this sauce and it goes with just about any chicken dish. It's a terrific all purpose sauce!

Answer 7

I wouldn't add a sauce because what you have is already pretty high in calories & fat.  Plus I think the brie & bacon is plenty rich enough & a creamy sauce would be too heavy.  I would serve this dish as is, with some angel hair pasta on the side.

Cook angel hair pasta.  Pour a little white wine, fresh chopped garlic & a smidge of butter or olive oil into the pan you cooked the chicken in.  Toss cooked pasta in this pan.  Sprinkle a little parsley in at the very end.  You could also top with some fresh chopped tomatoes for some veggies & color.

Answer 8

Definitely a PESTO sauce.  A cream sauce would be duplicating the texture and flavor of the creamy cheese. Also, a white sauce on white chicken with white pasta would look terrible on a plate.  Pesto sauce will complement the chicken & brie, without smothering the flavor of the brie with more cream