CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY
This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
- Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
- Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
- Stir in green onions and chipotle chile powder.
- Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 4.1 g, Cholesterol 103.9 mg, Fat 22.2 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 9.4 g, Sodium 187.7 mg, Sugar 0.5 g
CHICKEN BREASTS WITH CREAMY MUSHROOM GRAVY
Satisfy gravy cravings with a 30-minute dinner take using chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm.
- In same skillet, heat remaining 1 tablespoon oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until browned. Add 3 tablespoons Bisquick mix and the onions; cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken.
Nutrition Facts : Calories 370, Carbohydrate 18 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 1 g
BAKED MUSHROOM CHICKEN
This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY
Simple ingredients that you have in your pantry. This is an easy dish that tastes great.
Provided by FrackFamily5 CACT
Categories Pan Fried Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
- Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
- Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
- Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 263 calories, Carbohydrate 8 g, Cholesterol 63.7 mg, Fat 13.3 g, Fiber 0.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 765.9 mg
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS
This is one of those meals I fix when I haven't got much time. It uses ingredients I usually always have at hand. My BF loves it. Serve with pasta, rice or potatoes or just some crusty bread to mop up the sauce. This is enough for two people, but can easily be doubled. Or if you want some greens, just add frozen peas or some steamed broccoli florets for the last few minutes.
Provided by -Sylvie-
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
- Add onions and continue to fry until they are starting to become transparent.
- Add mushrooms and fry for a further 3-5 minutes.
- Pour in the chicken stock.
- Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
- Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.
CHICKEN BREAST WITH GREEN ONION AND MUSHROOM GRAVY
I know I got this recipe from some kind of recipe-club, but I lost it in a move, and so have no idea who to give credit to--I'm so sorry!! Maybe I haven't remembered it quite right, so the original producer won't be too offended. This is savory and especially good for those of us who love green onions and mushrooms!!! If you don't like sour cream, don't be afraid of it, you can hardly taste it as sour cream! We like this with steamed rice, and broccoli goes well with it, or most any green vegatable.
Provided by hazilsara_74
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts to an even thickness, about 1/2 inch thick. Best suggestion: place one breast at a time into a quart freezer bag, this keeps chicken juice from flying all over your kitchen!
- Cut green onions into 1 inch lengths at the green and thin slices in the white section. Clean and slice the mushrooms.
- Melt the butter in a large, deep-sided fry-pan. Saute the onions and mushrooms until just soft. Using a slotted spoon, remove vegetables and set aside.
- Combine flour, salt and pepper into a pie tin or similar. Rinse the prepared chicken breasts, then cover with flour. Place in the butter in the fry-pan. Cook on medium heat for about 5 minutes per side. They should be just done--juicy but no pink in the middle. Scoot chicken to side of pan, or remove if necessary.
- Add enough of the remaining flour mixture to soak up the drippings in the pan, and create a loose paste, use a whisk to stir and cook for 1 minute.
- Slowly add the chicken broth (from granules, a can or whatever, is fine!) Stir until well combined; add cream of mushroom soup and stir until well combined; return chicken to the pan. Simmer for about 5 minutes, until the gravy starts to thicken. Add a cold water/corn starch mixture if the gravy doesn't thicken. Return the vegatables to the gravy.
- Add the sour cream; cook, stiring constantly, until the sour cream is completely mixed in and warmed.
- Serving suggestion: serve over steamed rice.
Nutrition Facts : Calories 422, Fat 26.7, SaturatedFat 14.5, Cholesterol 99.5, Sodium 1575.9, Carbohydrate 15, Fiber 1.3, Sugar 2.9, Protein 30.3
More about "chicken breast with green onion and mushroom gravy recipes"
CHICKEN IN MUSHROOM GRAVY - THE WHOLE COOK
From thewholecook.com
4.9/5 (9)Total Time 25 minsCategory EntreeCalories 337 per serving
- Heat 2 tablespoons of oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken and mushrooms. Season with salt and pepper. Sauté, flipping occasionally, for 7 to 10 minutes or until chicken has some browning and mushrooms are tender.
- Reduce heat to medium. Add chicken stock, balsamic vinegar, thyme, rosemary, onion powder, and paprika. Stir to combine. Simmer uncovered for 4 to 5 minutes or until gravy is heated through. Taste and add more salt and pepper if desired.
TAKEOUT STYLE CHINESE CHICKEN AND MUSHROOMS
From sprinklesandsprouts.com
4.7/5 (41)Total Time 31 minsCategory MainCalories 240 per serving
- Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.
20-MINUTE SKILLET MUSHROOM CHICKEN | THE …
From themediterraneandish.com
4.9/5 (170)Calories 254 per servingCategory Entree
- Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
- In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
- In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
CHICKEN WITH MUSHROOM GRAVY RECIPE
From munatycooking.com
ROAST CHICKEN BREAST WITH GRAVY - TWO …
From twokooksinthekitchen.com
CREAMY CHICKEN WITH GREEN ONIONS
From anaffairfromtheheart.com
CURTIS STONE'S MUSHROOM GRAVY WITH CHICKEN …
From rachaelrayshow.com
CHICKEN WITH MUSHROOM GRAVY | RECIPETIN EATS
CHICKEN & MUSHROOM MARSALA - RECIPE FILE - COOKING FOR ENGINEERS
From cookingforengineers.com
CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY RECIPE
From kakeanpadon.youramys.com
CHICKEN BREASTS WITH CREAMY MUSHROOM GRAVY RECIPE
From lifemadedelicious.ca
DIY COUNTRY GRAVY MIX – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
REVAMP YOUR CHICKEN GAME: 43 MOUTH-WATERING RECIPES THAT …
From msn.com
BAKED CHICKEN WITH MILK GRAVY RECIPE: HOW TO MAKE IT
From aefle.dynu.net
CHICKEN BREAST WITH GREEN ONION AND MUSHROOM GRAVY
From plain.recipes
CREAM OF MUSHROOM CHICKEN BREASTS – COOKING RECIPES
From samyenlinhchi.com
DELICIOUS LOUISIANA CHICKEN PASTA RECIPE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
GRILLED CHICKEN BREAST - CRAVING TASTY
From cravingtasty.com
SMOTHERED CHICKEN BREASTS IN ONION GRAVY - EATINGWELL
From eatingwell.com
CHICKEN BREAST WITH MUSHROOMS AND ONIONS RECIPES - YUMMLY
From yummly.com
CHICKEN BREASTS WITH MUSHROOM AND ONION DIJON SAUCE
From afamilyfeast.com
CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
SMOTHERED CHICKEN | MCCORMICK
From mccormick.com
FOODBYMEENO/ KITCHEN ON INSTAGRAM: "SCROLL FOR THE RECIPE!
From instagram.com
You'll also love