Chicken With Cucumbers And Mushrooms Recipes

Steps:

• In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Brown chicken in oil on all sides, set aside.
• Add mushrooms and garlic to drippings.
• Cook about 2 minutes.
• Stir in flour until blended.
• Gradually stir in wine, bouillon, salt and water.
• Cook, stirring constantly, until mixture is slightly thickened.
• Add chicken, heat to boiling.
• Reduce heat to low.
• Cover and simmer 30 minutes, stirring.
• Add cucumber chunks to chicken, cook 15-20 minutes or until chicken is tender and cucumber is tender/crisp.
• Stir in sour cream.
• Heat through but not to boil.

Steps:

• Heat oil in a wok or frying pan, and cook garlic, ginger, scallions, and lemongrass on medium high until the garlic is golden.
• Add peppers to pan and cook briefly before removing from heat.
• In the pan, pour in more peanut oil and heat until almost smoking.
• Add the chicken and leave it to brown.
• Fry, stirring, until golden and sticky on all sides.
• Add the mushrooms.
• When they are tender, add the spices back to the pan.
• Mix the lime juice, fish sauce, and sugar separately, then pour it into the hot pan.
• Toss in the basil or mint and eat immediately.

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.