Chicken In Mushroom Gravy Recipes

Steps:

• In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.

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).

Steps:

• Heat oven to 350°F.
• Cut 1/4 to 1/2 inch from top of each garlic bulb to expose cloves. Place each cut side up on 12-inch square of foil. Drizzle each bulb with 1 teaspoon of the oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. From root end, squeeze soft cloves out of papery skins, and chop finely. Set aside.
• Meanwhile, 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 pan, stir together flour, thyme, salt and pepper. Reserve 3 tablespoons of the seasoned flour for the sauce. Coat both sides of chicken with remaining flour mixture.
• In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 6 to 8 minutes, turning once, until no longer pink in center (at least 165°F). Transfer chicken to plate; cover to keep warm.
• In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter until lightly browned. Sprinkle the 3 tablespoons reserved seasoned flour over mushrooms. Cook and stir 2 minutes. Stir in chicken broth, cream and roasted garlic. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
• Place chicken back into skillet with sauce about 1 minute or until heated through. Serve with mashed potatoes, if desired.

Steps:

• Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
• Set aside 1 tablespoon of flour mixture.
• Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken to skillet.
• Saute until brown, about 4 minutes per side.
• Transfer chicken to plate.
• Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
• Saute until mushrooms are brown, about 5 minutes.
• Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
• Add cream and broth and bring to boil, stirring occasionally.
• Return chicken and any collected juices to skillet.
• Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
• Season with salt and pepper.

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.

Steps:

• Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground., In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix well., Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat loaf., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare sauce as directed. Let meat loaf stand 10 minutes before slicing.

Steps:

• Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.