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Broiled Chicken With Cream Sauce

This Broiled Chicken With Cream Sauce is a real favorite with my family and friends. Slightly spicy with red pepper seasoning and a wonderful blend of chicken breast and bacon makes this Broiled Chicken With Cream Sauce a truly indulging treat for any occasion.
  Chicken breasts 3 Large, split
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Chicken gravy 1 Can (10 oz)
  Light cream/Table cream 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Red pepper seasoning 3 Drop
  Canadian bacon slices 12

Remove skin from chicken and cut away meat from bones in one piece. (Use a sharp thin bladed knife, cutting close to bones, and meat will pull away easily; simmer bones in water for a broth for another day, if you wish.)
Place chicken, rounded side down, on greased broiler rack; brush with half the melted butter or margarine; broil about 10 minutes; turn; brush again with remaining butter or margarine; broil 10 to 12 minutes longer, or until golden brown and tender when pierced with a fork.
While chicken cooks, combine chicken gravy, cream, lemon juice and red pepper seasoning in small saucepan; heat, stirring often, just to boiling.
Arrange bacon slices in single layer in shallow pan; 2 to 3 minutes before chicken is done, slide pan into hot oven (from broiling chicken) to cook bacon and crisp any fat edges.
Put 2 slices bacon on each dinner plate; top with half a chicken breast; spoon about 1/4 cup heated sauce over.

Recipe Summary

Main Dish

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Broiled Chicken With Cream Sauce Recipe