CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
CHEF JOHN'S CHICKEN AND MUSHROOMS
This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken on all sides with salt and ground black pepper.
- Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
- Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
- Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
- Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
- Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 3.7 g, Cholesterol 90.8 mg, Fat 30.6 g, Fiber 1.1 g, Protein 28.1 g, SaturatedFat 8.7 g, Sodium 355.4 mg, Sugar 1.9 g
CHICKEN & MUSHROOM ALFREDO
Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.
Nutrition Facts :
MUSHROOM CHICKEN ALFREDO
All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN MUSHROOM DIJON
This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
Provided by DebbyJean
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
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).
Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g
CHICKEN AVOCADO AND MUSHROOM VOL-AU-VENTS
Make and share this Chicken Avocado and Mushroom Vol-Au-Vents recipe from Food.com.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.
- Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.
- Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.
- Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.
- Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens.
- Return mushrooms, onion and chicken to cream mixture, add the thyme and avocado and stir in gently to combine. Keep hot until serving.
- Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through.
- To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.
CHICKEN AVOCADO CASSEROLE (WITH MUSHROOMS)
Found this recipe on another web site. My DH loves this dish & I've served it several times to dinner company. It's been tweeked it to our preference. If you don't like yogurt, you can substitute sour cream (or another heavy cream).
Provided by Mustang Sally 54269
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- In large heavy skillet, over medium heat, melt 1 Tbsp of butter.
- Add olive oil & swirl together with the butter.
- Add chicken & sauté until chicken pieces are browned & juices run clear.
- Turn pieces to brown evenly while sautéing.
- Place chicken breasts in 9 x 13" baking dish & set aside.
- Melt 1 Tbsp of butter until foamy.
- Stir in flour & cook for 3 mins, stirring constantly.
- Slowly add yogurt & chicken broth.
- Continue stirring & cooking until smooth & thickened.
- Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.
- In same skillet, add remaining butter & sauté mushrooms.
- Add sherry & cook until reduced.
- Place mushrooms over the chicken.
- Pour the yogurt sauce over the chicken & mushrooms.
- Bake, uncovered, for 25 minutes
- Put on sliced avocados & return to oven for 10 minutes.
CHICKEN AVOCADO AND MUSHROOM IN WHITE WINE AND BRANDY SAUCE
Make and share this Chicken Avocado And Mushroom In White Wine And Brandy Sauce recipe from Food.com.
Provided by Karin...
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Poach the chicken breasts, in the white wine, (3 at a time) and add more white wine if necessary when you cook the next 3 fillets.
- When cooked, keep the chicken warm in a casserole dish.
- Add the chopped spring onion, peppercorns and button mushrooms to the remaining wine liquid in the pan and cook until the liquid has reduced to about 1 cup.
- Remove the cooked mushrooms and add them to the warm chicken breasts.
- Peel and slice the avacados.
- Melt the butter in a frying pan and add the avacado slices, tossing gently to warm through.
- Remove the avacado slices (with a slotted spoon), and put in the casserole dish with the chicken.
- Warm the brandy and add to the remaining butter.
- Ignite!
- When the flames subside, add the cream and heat to just below boiling point.
- Remove from the heat and allow to cool a little.
- Add beaten egg YOLKS, then the spring onion, peppercorns and reduced wine liquid.
- Gently combine all ingredients well and pour over the warm chicken and avacado.
- Bake at 200'C (400'F) for about 15 minutes.
- Serve with buttered noodles!
- YUM!
Nutrition Facts : Calories 776.5, Fat 58.7, SaturatedFat 26.8, Cholesterol 328.5, Sodium 190.4, Carbohydrate 11.2, Fiber 4.9, Sugar 1.7, Protein 35.9
CHICKEN AND MUSHROOMS IN CREAM SAUCE OVER ZOODLES
Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
- Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
- Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
- Remove the chicken to a plate. Taste sauce and adjust seasoning.
- Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 14.9 g, Cholesterol 162.1 mg, Fat 31 g, Fiber 1.9 g, Protein 28.1 g, SaturatedFat 18.2 g, Sodium 327.7 mg, Sugar 3.8 g
ELEGANT CHICKEN AVOCADO
When I first came across this recipe, I didn't think I would like it, but I decided to give it a try. Boy, am I glad I did! The seasonings meld together and make a wonderful sauce. This is a great choice when you want something a little extra special or for company. If you only need 4 servings, make less cooked rice and only use 4 breast halves. I have also prepared this recipe using turkey tenderloins.
Provided by Susie in Texas
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Using a large heavy skillet, heat the oil over medium heat.
- Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
- Stir and cook the spices in the oil for 2 minutes.
- Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
- Remove chicken from pan.
- Pour off any excess oil from the skillet.
- Add wine to the skillet and deglaze for about 1 minute.
- Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
- Reduce heat to low.
- Cover and simmer for 30 minutes or until chicken pieces are tender.
- Remove chicken from skillet; keep warm.
- Add half and half to skillet, stirring until incorporated, over low heat.
- Place rice on platter and distribute chicken pieces on top of rice.
- Place avocado slices on top then pour sauce mixture over all.
- Sprinkle top with slivered almonds.
Nutrition Facts : Calories 429.3, Fat 15.9, SaturatedFat 3, Cholesterol 73.4, Sodium 373.4, Carbohydrate 34.9, Fiber 4.4, Sugar 2.1, Protein 32.6
CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS
This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
- Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
- In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
- Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
- Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
- I served our with honeyed carrots and buttered spinach.
MEXI-CHICKEN AVOCADO CUPS
A Mexican-style side dish made of chicken and avocado, no cooking required. It's a quick, healthy, and delicious recipe guaranteed to make you feel and look good.
Provided by KyLeeAnn
Categories Meat and Poultry Recipes Chicken
Time 10m
Yield 3
Number Of Ingredients 5
Steps:
- Stir chicken, cilantro, and chili powder together in a bowl.
- Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves.
Nutrition Facts : Calories 600.8 calories, Carbohydrate 17.6 g, Cholesterol 104.2 mg, Fat 42.9 g, Fiber 13.7 g, Protein 40.7 g, SaturatedFat 8 g, Sodium 864 mg, Sugar 1.4 g
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