CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES
This recipe came from the Rachael Ray show. Now, sometimes the recipes are good and sometimes, the recipes are not so tasty. This one, however I think was pretty good. I think the cream of mushroom is better than the canned soup, but that's my opinion. I am not above using the canned stuff, but sometimes, it's not what I want. I have adapted this to my taste and the things I keep on hand.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the noodles in salted water according to package directions.
- While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
- Add the chicken, spreading it out in an even layer, and season with salt and pepper.
- Cook 3 minutes on each side.
- In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
- Cook until tender, stirring occasionally.
- Once the mushrooms have browned up, season them with salt and freshly ground pepper.
- Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
- Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
- While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
- Transfer chicken and the liquid to the skillet with the mushrooms.
- Stir to combine, and cook about 1 minute more, or until thick.
- Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
- To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.
CHICKEN AND MUSHROOMS OVER NOODLES
I first got this recipe from a cookbook called "The Czechoslovak cookbook" by Joza Brizova. I modified it a bit and added the noodles, but it's a really good recipe as long as cholesterol is not an issue to you :)
Provided by Kevin Young
Categories Chicken Breast
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
- whisk eggs, milk, and oil in a bowl until well blended.
- Gradually pour egg mixture into the well in the flour while mixing with fingertips.
- Knead dough about 10 minutes or until it's elastic.
- Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
- Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
- Using knife, pizza cutter, etc.
- Cut noodles about 1/4- 1/2 inch wide.
- Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
- Drain noodles and rinse with cold water; set aside.
- Cut chicken into small pieces and brown in the melted butter over medium high heat.
- Add onion to chicken and cook covered for 5 minutes.
- Add mushrooms, water, salt, and paprika and mix well.
- Bring to a boil, reduce heat and cover.
- Allow to simmer 45 minutes.
- Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
- Add noodles and bring to a boil.
- Reduce heat and allow to simmer 5 minutes.
- Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
- **This is actually my lazy way.
- If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
- Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.
EGG NOODLES WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook egg noodles until just tender in boiling salted water, about 6 minutes.
- Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
- Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.
CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
- Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.
CHICKEN AND MUSHROOMS WITH RIGATONI
If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
- Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.
CREAMY CHICKEN IN MUSHROOM SAUCE OVER NOODLES
Make and share this Creamy Chicken in Mushroom Sauce over Noodles recipe from Food.com.
Provided by Donna Luckadoo
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Place cooked and drained noodles in a large mixing bowl and add, cooked chicken, onions, mushrooms, melted butter, garlic and both cans of the mushroom soup--do not dilute.
- Pour mixture into a 9x13 baking dish sprayed with a nonstick spray.
- Add cheese to the top.
- Cover with foil and bake for 30 minutes or until hot and bubbly.
- Serve with a Fat free or low fat bread of your choice and maybe a Salad.
Nutrition Facts : Calories 309.5, Fat 10.7, SaturatedFat 2.4, Cholesterol 72.3, Sodium 110.8, Carbohydrate 34.4, Fiber 1.8, Sugar 1.6, Protein 18.1
CHICKEN AND MUSHROOMS IN CREAM SAUCE OVER ZOODLES
Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
- Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
- Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
- Remove the chicken to a plate. Taste sauce and adjust seasoning.
- Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 14.9 g, Cholesterol 162.1 mg, Fat 31 g, Fiber 1.9 g, Protein 28.1 g, SaturatedFat 18.2 g, Sodium 327.7 mg, Sugar 3.8 g
SOUPY CHICKEN & MUSHROOM NOODLES
Fill your bowl with these soupy chicken and mushroom noodles. They're low in calories but big on flavour, and using fresh and dried mushrooms gives this healthy dish an umami kick
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Put a full kettle of water on to boil. Remove the skin and trim any fat from the chicken thighs. Heat 1 tsp of the oil in a large pan and brown the chicken all over with the thyme leaves. Add the dried mushrooms and bouillon, then pour in 2 litres boiling water. Cover and leave to simmer for 30 mins.
- Remove the chicken from the broth and shred the meat off the bone with two forks. Add the noodles, cavolo nero and spring onions to the broth and cook until the noodles are tender but still have bite, around 7 mins. Meanwhile, heat the remaining oil in a wok, add the garlic and fresh mushrooms and stir-fry over a high heat to brown them. Add to the soup and stir in.
- Serve the noodles and broth in bowls. If you don't serve all portions at once, cool and store the leftovers in the fridge. Will keep for two days. Reheat in a pan with a dash of water.
Nutrition Facts : Calories 370 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES
Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
- Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE OVER EGG NOODLES
Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)
Provided by Manami
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
- Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
- Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
- Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
- Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
- Pour in broth and cook until reduced by half, 1 to 2 minutes.
- Stir in cream and chives (or scallions); return to a simmer.
- Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
- Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.
CHICKEN AND NOODLES WITH MUSHROOM SAUCE
This tender quick-to-assemble chicken dish features a rich flavorful sauce made with convenient canned soup and mushrooms.-Virginia Conley, Wauwatosa , Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.
Nutrition Facts : Calories 281 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 1036mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
MUSHROOM CHICKEN OVER RICE
I first saw this recipe in a Good House Keeping Cooking Book years ago. And it has turned into one of my families favorite. This is a great recipe as you can use just the number of breast you need or add more without having to add more other ingredients. Follow Rice package instructions for prep on rice. Is good over white or brown. I usually use milk, at least 1/4 cup as I don't often have cream on hand but the cream does make it scrumptious. We usually use more mushrooms because we love the mushrooms. You can sub canned mushrooms but they don't add as nice a flavor to the finished dish. Try Beef Broth for a heartier taste as well. If you follow the recipe exactly in preparation it will come out perfect everytime. Even if the gravy starts out lumpy!
Provided by LyndaV
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In Skillet melt 2 - 3 Tablespoons Butter over medium heat.
- Sear Chicken on both sides. Remove to plate leave drippings.
- Melt 2 - 3 Tablespoons additional Butter
- Saute Mushrooms until color changes, remove to plate leave drippings.
- Add remaining Butter.
- Whisk Flour into melted butter and drippings.
- Add can of Chichen Broth. Stirring with whisk.
- Stir in Cream or Milk. Salt and Pepper to taste.
- Return Chicken and Mushrooms to gravy. Cover with lid and simmer for 20 minutes.
- Serve over Rice.
Nutrition Facts : Calories 442.6, Fat 29.8, SaturatedFat 17.9, Cholesterol 145.8, Sodium 866.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.6, Protein 33.5
VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY
To up your stir-fry game, here's an old-school technique called "velveting." It's a process that makes your proteins super tender. It's that "slippery" mouthfeel that is synonymous with Chinese takeout. This is a great dish to celebrate the lunar new year, autumn festival or any occasion. You can apply this velveting method to any stir-fry.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
- For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
- Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
- Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
- Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.
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