Baked Chicken With Mushrooms And Ancho Chile Recipes

Steps:

• Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
• Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
• Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
• Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

Steps:

• Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
• Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
• Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
• Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
• Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

Steps:

• Melt 4 tablespoons of the butter in a medium saucepan over moderate heat. Saute the onions with 1/2 teaspoon each of salt and pepper until golden brown, 8 to 10 minutes. Add the garlic and half of each of the mushrooms. Turn up the heat and cook the mushrooms, stirring frequently, until golden. Pour in the wine and cook until most of the liquid has evaporated.
• Meanwhile, place the Ancho chiles over a burner and toast all over just until soft and the skin is slightly bubbly. Roughly chop half the chiles and add to the pot, reserving the rest.
• Add the chicken stock to the pot and boil about 12 minutes. Transfer to a blender or food processor and puree until smooth. (For a smoother sauce, pass through a sieve.) Return the sauce to the stove and bring to a boil. Stir in the remaining butter, 1 tablespoon at a time, and remove from heat. (For a thinner, more rustic sauce you can eliminate this butter.) Stir in the lime juice, season with salt and pepper and reserve.
• Preheat the oven to 350 degrees.
• Season the chicken breasts well with salt and pepper. Heat a large dry skillet over moderate heat for 5 minutes. Pour in the olive oil and place the chicken in the pan, skin side down. Fry until the skin starts to brown and crisp, 5 to 10 minutes, and then turn and briefly sear the other side. Transfer to a baking dish (set the pan aside) and bake until cooked through, about 10 minutes.
• Meanwhile, finish the sauce by thinly slicing the remaining toasted Ancho peppers. Reheat the pan used to brown the chicken and saute the remaining mushrooms over medium-high heat until the edges are brown. Then add the sliced Anchos. Stir and toss 1 to 2 minutes longer. Stir into the reserved sauce.
• Coat the serving plates with the sauce. Top each with a browned chicken breast and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
• Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
• Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
• Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
• When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
• Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

Steps:

• 1. In a small dry skillet, toast the chiles over medium heat, turning, until aromatic, about 1 minute. Soak in a bowl of hot water 20 minutes, then drain. 2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat and brown the chicken on both sides, 2 to 3 minutes per side. Remove to an ovenproof casserole dish. 3. In the same skillet, cook the mushrooms, stirring, about 3 minutes. Add to the casserole dish with the chicken. Reserve the skillet. 4. Preheat the oven to 350°. Put the tomatoes, chicken broth, onion, garlic, epazote leaves, salt, pepper, and the reserved chiles in a blender or food processor and blend until smooth. Reheat the skillet, and pour in the sauce. Cook, stirring, 3 to 4 minutes. Pour over the chicken and mushrooms. Cover and bake until the chicken is tender, 40 to 45 minutes. Divide the chicken and sauce equally among 4 serving plates. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Flatten each chicken breast half to ¼ in thickness. Place flour in a resealable plastic bag. Add chicken a few pieces at a time. Seal and shake to coat. In a large skillet, brown chicken in 2 tbls butter on both sides. Transfer to a greased 11"x 7"x2" baking dish. In the same skillet, sauté mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to boil; cook for 5 min or until liquid is reduced to ½ cup. Spoon over chicken. Bake, uncovered @ 375 degrees for 15 minutes Sprinkle with cheeses. Bake 5 mins longer or until juices run clear.