BALSAMIC CHICKEN AND MUSHROOMS
Make and share this Balsamic Chicken and Mushrooms recipe from Food.com.
Provided by Normaone
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a nonstick skillet, heat 1 teaspoon of the oil.
- In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
- Add the chicken and coat both sides with the mixture.
- Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
- Transfer to a plate and keep warm.
- In the skillet, heat the remaining teaspoon of oil.
- Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
- Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
- Serve the chicken, topped with the mushrooms.
CHICKEN WITH WILD MUSHROOMS AND BALSAMIC CREAM SAUCE
This is from Rachael Ray's 30 minute meals. (May take a bit longer!) You might consider doubling the sauce!
Provided by cookiedog
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
- Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.
- Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Nutrition Facts : Calories 759.3, Fat 35, SaturatedFat 12.2, Cholesterol 142.2, Sodium 310.5, Carbohydrate 60.5, Fiber 4.5, Sugar 7.1, Protein 50.8
CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE
This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
CHICKEN WITH MUSHROOMS IN A LIGHT BALSAMIC CREAM SAUCE RECIPE - (4.3/5)
Provided by NailCandy
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Season chicken with salt, black pepper, and garlic powder. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees. Remove the cooked chicken from the pan, and set aside. To the pan, melt 2 tablespoons butter and reduce the heat to medium. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer. To serve, arrange noodles in a bowl. Top with a piece of chicken and mushrooms balsamic cream sauce. Serves 4, enjoy!
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love! Recipe origin: www.peaceloveandlowcarb.com
Provided by KitchenMistress
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper and let rest.
- In a small skillet, saute onions in the butter until they are golden brown (carmelized).
- In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
- While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
- Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
- Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
- Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
- Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
- Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.
Nutrition Facts : Calories 770.7, Fat 60.7, SaturatedFat 27.4, Cholesterol 224.4, Sodium 502.2, Carbohydrate 10.8, Fiber 1.7, Sugar 5.5, Protein 46.2
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
CHICKEN WITH MUSHROOM CREAM SAUCE
ABSOLUTELY DELICIOUS! Tender and moist pieces of chicken in a savory mushroom cream sauce. A specialty dinner to impress your family. Easy and quick preparation! (I have used chicken tenders with success.)
Provided by Seasoned Cook
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken breasts with a meat mallet to flaten.
- Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
- In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
- Remove chicken from large saucepan to a plate.
- Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
- Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
- Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
- Enjoy!
Nutrition Facts : Calories 753.8, Fat 59.7, SaturatedFat 22.6, Cholesterol 185.3, Sodium 1479.6, Carbohydrate 10.8, Fiber 1.5, Sugar 2.6, Protein 39.7
CREAMY TUSCAN PASTA SAUCE WITH CHICKEN AND BALSAMIC MUSHROOMS
Decadent, creamy, flavorful, and very impressive while also being simple and straightforward to prepare! This is the kind of recipe I would make to impress a date on Valentine's day, yet it's also simple and easy to whip together quickly! But how can you go wrong with anything involving cream cheese, balsamic vinegar, tomatoes, basil, mushrooms, chicken, parmesan? The combination of colors and flavors is perfect.
Provided by licked_cupcake
Categories One Dish Meal
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Set out cream cheese to soften. Then prepare your chicken. Precooked chicken strips are very easy, and this would also be a great way to use up leftover rotisserie chicken, by dicing into bite-sized pieces. Or you can bake or pan-fry your chicken breasts and then cut into bite sized pieces.
- Prepare the balsamic mushrooms. First, in a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water, set aside.
- In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
- Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more.
- Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with pepper. Set aside mushrooms.
- Prep remaining ingredients - shred parmesan, mince garlic (or use garlic press), halve cherry tomatoes, julienne-slice basil leaves into thin strips, boil pasta.
- In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
- Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper, salt, and half of the fresh basil. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
- Plate! Layer pasta, then chicken, then mushrooms, then sauce, and top with cherry tomatoes and remaining fresh basil.
Nutrition Facts : Calories 1119.9, Fat 79.5, SaturatedFat 38.2, Cholesterol 247.9, Sodium 2720.1, Carbohydrate 53.2, Fiber 9.3, Sugar 30.4, Protein 57.8
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PAN-SEARED CHICKEN WITH BALSAMIC CREAM SAUCE, …
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- Lightly season the chicken breasts with salt and pepper on both sides. In a large sauté pan over medium-low heat, add 2 tablespoons of the butter and the onions. Cook until the onions are nice and caramelized, about 30 minutes. Remove the onions from the pan and set aside.
- Increase the heat to medium-high heat, add the remaining 3 tablespoons of butter and pan-sear the chicken on both sides until it is a deep golden brown. Remove from pan and set aside. (Chicken will not be fully cooking during this stage)
- De-glaze the pan with chicken stock. Using a rubber spatula, scrape up and mix in any remaining bits of chicken stuck to the bottom of the pan. Let simmer for 5 minutes.
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