Chicken With Mushroom Cilantro Sauce Recipes

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Steps:

• In a small bowl, combine 2 tbsp melted butter and lemon juice.
• Place chicken on a greased broiler pan, broil 6-8 inches from heat, turning every 10 minutes and basting with lemon-butter mixture, 30-35 minutes.
• Meanwhile, melt the remaining butter in a saucepan until sizzling.
• Stir in leeks and mushrooms.
• Cook over medium heat, stirring occasionally, for 2-3 minutes.
• Stir in flour.
• Add chicken broth, continue cooking and stir constantly until mixture is thickened, about 2-3 minutes.
• Reduce heat to low.
• In a small bowl, combine cilantro, milk, and pepper. Add to mushroom sauce, and continue to stir for a minute or two until thickened.
• Serve sauce over chicken.

Steps:

• Heat skillet with olive oil.
• Flatten chicken with mallet.
• Brown chicken on high heat.
• Season to taste with salt,pepper, thyme, and oregeno.
• While chicken is cooking mix soup w/ chicken broth.
• When chicken is brown and soup mixture, celery, and white wine.
• Reduce to simmer for 10 minutes.
• Stirring occasionally.
• Add mushrooms and cilantro.
• simmer an additional 15 minutes.
• Stir occasionally.
• Sever with your favorite side dish.

Steps:

• To prepare the sauce:.
• Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
• A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can't go wrong on amount.
• Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
• When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
• To prepare chicken/potatoes:.
• In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
• Add sliced, salt and peppered potato slices and fry on each side until golden brown.
• Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
• In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
• In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
• Transfer these to platter and arrange on top of potato/onion slices.
• Drizzle the sauce atop these and around the platter.
• Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
• Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.

Steps:

• Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
• To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
• Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

Steps:

• Preheat oven to 400 degrees. Rub the chicken with olive oil and season it inside and out with salt and pepper.
• Quarter white or cremini mushrooms. Remove stems from shiitake mushrooms. Mix the mushrooms with the garlic, parsley and thyme; pack this mixture tightly into the cavity of the chicken. Tuck the wingtips behind the chicken and tie the legs together to secure the stuffing. Place the chicken on a rack in a roasting pan and place in the oven. Roast for an hour and 15 minutes.
• Remove the chicken from the oven and transfer it to a platter or cutting board. Pour all excess fat from the roasting pan and pour in the wine. Scoop the mushroom mixture out of the chicken and add it to the pan. Place the pan on top of the stove and heat, scraping the bottom of the pan. Season the mixture to taste with salt and pepper.
• Cut chicken in pieces and arrange on a platter. Spoon mushroom mixture around chicken and serve.

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:

• Cook pasta in a large pot of boiling salted water until al dente.
• Heat a large, non-stick skillet over medium high heat. Add olive oil and chicken, and saute slightly. Add mushrooms and peppers; saute until peppers are soft but crisp. Stir in lime juice and cilantro.
• Drain pasta, and transfer to a large serving bowl. Top with chicken mixture, and toss slightly. Garnish with lime slices.

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Steps:

• Slice peppers crosswise into rings.
• Lightly saute in oil in large skillet.
• Remove peppers; drain on paper towels.
• Brown chicken on both sides in oil remaining in skillet.
• Place remaining ingredients in blender jar.
• Blend until smooth.
• Pour over chicken in skillet.
• Heat to boiling.
• Reduce heat; boil gently 5 minutes or until chicken is tender.
• Place chicken on serving platter.
• Arrange peppers on top.
• Serve with remaining sauce.

Steps:

• In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

Steps:

• In a saucepan heat oil over medium heat. Add chopped onion and crushed garlic; saute 3 minutes. Add sliced mushrooms and 1/4 cup of the cilantro.Reduce heat to low; saute 10 minutes. Add pepper, worcestershire sauce and wine; simmer 5 minutes. Add remaining cilantro, simmer an additional 5 minutes.
• Serve over steak, pasta, rice or potatoes.