HELP! Chicken Sauce?

Question

Hi, I am baking chicken and need a sauce to go over it so it will stay moist. The person I am cooking for is allergic to onions so I can't use any chicken bases or stocks and I don't have time to make my own...I think that using a basic bechamel, white sauce and adding seasonings to it might work....any ideas??? Thanks for the help

Answer 1

chicken goes great with a white wine or butter sauce as well. you can just make a thick bechamel and add a little wine to bring it to the consistency you want. Or anothe of my favorites is a butter sauce yoneed a 1/2 cup or so of butter and 1/4 cup of water as well as any herbs or seasonings you might want to add. take your butter and cut it into small cubes. in a sm sauce pan heat your water to boiling and add the cubes of butter , agitating the pan constantly until the butter is dissolved, add any seasonings you want at this point. the nice thing about this sauce is it's easy to make,it's a tough sauce to break as it can be boiled. As long as you don't boil all the water out of the butter it wil stay emulsified. It is really rich and works great plain with crab legs. With chicken you could do a sage or oregano and then sqeeze lemon over it right before you serve it. good luck!

Answer 2

Apricot Fruit Spread Glaze



take an almost empty jar of apricot fruit preserves(or any jam,jelly

or preserves tha are almost empty) fill with 3/4 cup orange juice,



put cap on jar and shake.

saute pork chops or chicken with salt,pepper and EVOO pour in half of

the glaze brush the meat and let thicken



Asian Dipping Sauce



take the jar with the remaining apricot mixture, add a few slices

ginger root, a jalapeno pepper without seeds,add some tamari or soy

sauce

put top back on jar shake use for sesame chicken

Answer 3

try this one...



STUFFED CHICKEN BREASTS WITH WHITE

WINE SAUCE



8 chicken breasts, halved, skinned, boned

2 tbsp. butter

6 mushrooms, chopped

1/4 c. chopped nuts

1/2 c. chopped, cooked ham

1/2 c. bread crumbs

1/2 tsp. salt

1/8 tsp. pepper

3 or 4 thin orange slices

Parsley sprig



WHITE WINE SAUCE:



2 tsp. cornstarch

1/2 c. white wine

1/4 c. butter, melted

1/4 c. apricot preserves



Pound chicken breasts between 2 pieces of waxed paper to even thickness; set aside. Melt 2 tablespoons butter in skillet; add mushrooms, nuts, and ham; stir in bread crumbs. Salt and pepper breasts, spoon crumb mixture in center of each breast, roll up jelly roll style. Secure with picks. Bake at 350 degrees for 30 to 40 minutes. Spoon white wine sauce over chicken, garnish with orange slices and parsley.

Answer 4

BECHAMEL SAUCE

1 c light sweet cream

2 TAB# butter

3 TAB#FLOUR

DASH OF PEPPER

DASH OF PAPRIKA

SALT TO TASTE

MELT THE BUTTER AND STIR IN FLOUR UNTIL IT BUBBLES -ADD SEASONINGS AND GRADUALLY POUR IN THE CREAM AND BOIL TO A THICK SAUCE



ESZTERHAZY SAUCE

2 c sour cream

2 eggs well beaten

2 teaspoon lemon juice

salt & pepper

beat the eggs well add rest of the ingredients and beat again to blend cook over hot water until sauce begings to thicken -remove from fire and stir vigorosly for a minute to prevent curdling -



WINE SAUCE

STIR into a half pint of red wine mixed with a quarter pint water the egg yolks of 3 eggs a TAB# of sugar the grated rind of a lemon and a little cinnamon -place over high flame and stir until thick serve at once



SHERRY SAUCE

2 eggs 1 c powdered sugar 3 Tab # sherry wine

beat egg yolks until thick add 1/2 the sugar gradually beat egg whites untill stiff add remaining sugar combine add wine



PORT WINE SAUCE

to 1 c brown sauce -ommitt onionno use -add 1/8 th tumber current jelly 2 TAB# port wine a few grains cayeene

Answer 5

Bechamel is a good way to go, it is so versatile, just be sure not to add onion or onion powder. Add some thyme or sage, maybe a little cheese.

Answer 6

it sounds like you could use a can of cream of mushroom

Answer 7

lawry season