Chicken Provencal With Mushrooms Recipes

Steps:

• Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
• Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
• Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Steps:

• Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
• Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
• Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
• Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

Steps:

• Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Pat chicken dry and dredge in seasoned flour, shaking off excess.
• In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
• Transfer to a plate.
• Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
• Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
• Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
• Season with salt and pepper.
• Sprinkle with parsley and serve over noodles.

Steps:

• Season chicken with herb mix and pepper. Saute seasoned chicken in unsalted butter in a non-stick pan, over medium-high heat till lightly browned. Move chicken breasts to one side of pan. Add mushrooms and onions and saute for 4-6 minutes. Stir in chicken broth, lemon and simmer to reduce liquid.

Steps:

• Place each chicken breast between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
• Sprinkle chicken with salt and pepper.
• Let the oil get heated in a large nonstick skillet over medium heat.
• Add chicken to skillet; cook 6 minutes on each side or until done.
• Remove chicken from pan; keep warm.
• Add garlic to skillet; cook 1 minute, stirring constantly.
• Add in broth and herbs de Provence; bring to a boil, scraping pan to loosen browned bits.
• Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
• Remove from heat; add in butter and lemon juice, stirring until butter is melted.
• Serve sauce over chicken; garnish with thyme sprigs.