Chicken With Creamy Mushroom Sauce Recipes

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!

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.

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, heat 1-1/2 tsp. oil in large skillet on medium-high heat. Add chicken; cook 4 to 5 min. on each side or until done. Transfer to plate; cover to keep warm.
• Mix cream cheese spread, milk and garlic powder until blended. Add remaining oil, mushrooms and onions to skillet; cook on medium heat 7 min. or until mushrooms release most of their liquid, stirring occasionally to scrape browned bits from bottom of skillet. Add cream cheese mixture and broth; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is heated through.
• Drain noodles; place on platter. Top with chicken, cream cheese sauce and parsley.

Steps:

• Heat 1-1/2 tsp. oil in large skillet on medium heat. Add half the chicken; cook 6 to 7 min. on each side or until done (165°F). Transfer chicken to plate; cover to keep warm. Repeat with remaining chicken and 1-1/2 tsp. of the remaining oil.
• Heat remaining oil in same skillet. Add mushrooms; cook and stir 3 to 4 min. or until evenly browned. Stir in shallots; cook 1 min., stirring occasionally. Add chicken broth, Worcestershire sauce and cream cheese; stir. Cook 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Return all chicken breasts to skillet; cook 2 to 3 min. or until heated through. Sprinkle with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

Steps:

• In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
• When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

Steps:

• Season the chicken breasts with seasoned salt and pepper.
• Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
• Remove to a serving platter; tent loosley with foil to keep warm.
• For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
• Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
• In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
• Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
• Remove the bay leaf, then season the sauce to taste with salt and pepper.
• Serve the sauce over the chicken along with the cooked pasta.
• Pass the Parmesan cheese to sprinkle on top of plate.

Steps:

• Preheat oven to 350°F.
• In large bowl, combine all ingredients, except for Creamy Mushroom Sauce.
• Stir to combine.
• Spoon into a buttered 9x13 inch baking dish.
• Bake, uncovered, for 50-60 minutes or until a knife inserted comes out clean.
• Cut into squares to serve.
• Creamy Mushroom Sauce: In sauce pan, combine soup, milk and sour cream.
• Heat through until hot, but do not boil.
• Spoon over chicken squares.

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.

Steps:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Steps:

• Preheat oven to 475 degrees F.
• In large cast iron casserole melt 1 Tbsp butter in Olive Oil at Med High heat Season the chicken inside and out with salt and pepper.
• Add Rosemary to cavity and tie legs together.
• Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
• Turn chicken onto its other breast, cover and roast for 20 minutes.
• Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
• Transfer the chicken to a platter and keep warm.
• For the Sauce: Skim the fat from the juices in the casserole.
• Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
• Pour in any collected juices from the chicken platter, add cream and boil until sauce is thick enough to coat a wooden spoon, about 5 minutes.
• Swirl in remaining butter until blended season with salt and pepper.
• Pour sauce into a sauceboat and serve with chicken.
• Enjoy.