Chicken In A Mushroom Dill Cream Sauce Excellent Recipes

Steps:

• Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
• Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
• Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
• Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Steps:

• Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

Steps:

• Season the chicken breasts with salt and pepper.
• In a large skillet, melt 1 tablespoon of the butter in the vegetable oil. Add the chicken breasts, skin side down, and cook over moderately high heat until lightly browned, about 4 minutes.
• Cover the skillet and cook the chicken over moderate heat until the skin is crisp, about 4 minutes.
• Uncover, turn the chicken and cook over moderately low heat until the meat is just white throughout, about 6 minutes.
• Transfer the chicken to a large plate and cover loosely with foil.
• Pour off the fat from the skillet and add the remaining 1 tablespoon of butter.
• Add the mushrooms and shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
• Add the wine and simmer over moderately high heat until almost dry, about 3 minutes.
• Add the cream and stock and simmer until thickened, about 8 minutes.
• Stir in the mustard (optional) and dill and season with salt and pepper.
• Add the chicken to the sauce, skin side up, along with any accumulated juices.
• Simmer over low heat until the chicken is warmed through, about 2 minutes.
• Spoon the sauce onto plates, top with the chicken and serve w/ pasta.

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

Steps:

• Cut the chicken into portions and coat with the lemon juice, rubbing in well.
• Melt the butter in a heavy bottomed saucepan and brown the chicken.
• Add the sherry and garlic.
• Cover with a lid and cook on low heat for about an hour.
• Just before serving add the mushrooms and cook for another 5 minutes.
• Remove to a serving dish and keep warm.
• retain the cooking liquid.
• Bechamel Sauce:.
• Add carrot and slice of onion,thyme,parsley and bayleaf to milk.
• Bring to the boil in a small saucepan and remove from cooktop.
• replace the lid and allow to steep for at least half an hour.
• strain through a sieve and discard vegetables and herbs.
• melt the butter, add the flour and mix, then add the milk to make the bechamel sauce.
• season to taste with salt & pepper.
• Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
• add the cream and pour this delicious sauce over the chicken and serve.

Steps:

• Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps.
• Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
• Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper.
• Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.