Chickenmushroomhashbrowngratin5fix Recipes
BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
CHICKEN & MUSHROOM HASH BROWN GRATIN #5FIX
5-Ingredient Fix Contest Entry. Converted a chicken and pasta gratin dish into this quick and easy casserole dish using hash browns instead of noodles. It actually may be better than the noodle version! If you are planning ahead of time, you can actually prepare the casserole a day or two beforehand and just bake it when you are ready. I found that this actually makes the flavors blend together and intensifies the flavor of the entire dish!
Provided by mihochairo
Categories Chicken
Time 45m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a medium non-stick saucepan, sauté the chicken until cooked through.
- 2. Add 2 cans of condensed mushroom soup and the frozen green peas until the soup is heated through.
- 3. In a 2-½ quart casserole, combine the shredded hash browns and soup mixture from #2.
- 4. Sprinkle mozzarella cheese on top. (You can store in the refrigerator at this point and bake a day or two later.).
- 5. Bake the casserole for 25 to 30 minutes in a preheated 400 degree F oven until bubbly.
HASH BROWN CRUSTED STUFFED CHICKEN BREASTS #5FIX
5-Ingredient Fix Contest Entry. This elegant and flavorful chicken dish will delight any chicken connoisseur when they taste the perfectly seasoned chicken breasts, stuffed with healthy, cheesy, garlic seasoned broccoli, bell peppers and carrots. The Simply Potatoes® Shredded Hash Browns, mixed with more cheese, encase and insulate the chicken perfectly while baking, resulting in a moist and juicy chicken breast every time. It's the perfect 3-course meal in an all-in-one package that's both impressive and delicious!
Provided by Sandi Sheppard
Categories One Dish Meal
Time 1h3m
Yield 4 chicken breasts, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Rinse chicken breasts and pat dry. Remove any excess fat.
- Using a sharp knife, cut a large pocket into the chicken breasts, cutting horizontally and lengthwise into the chicken, but not cutting through the back or sides.
- Place the vegetables into a small bowl, add 1/2 cup of cheese and toss to mix. Divide mixture into 4 equal portions and put into the chicken pockets.
- Use seasoned salt to sprinkle evenly over both sides of the chicken pieces.
- In a small bowl, mix the Simply Potatoes® Shredded Hash Browns with 1 cup cheese. Use half of the mix to cover the bottom of a baking dish large enough to accommodate the 4 chicken breasts with no excess space between or around them. Lay the chicken breasts on top of the hash browns, then, using the remaining hash brown mixture, patting equal amounts onto the tops of each piece of chicken.
- Bake 45 minutes, covering loosely with foil tent during the last 10-12 minutes, or when nicely browned. Turn oven to broil, remove foil, sprinkle remaining 1/2 cup cheese over the top and broil until cheese is melted, about 3-4 minutes. Serve either 1 piece each to 4 people, or cut in half and serve to 8.
Nutrition Facts : Calories 397.2, Fat 22.1, SaturatedFat 12.6, Cholesterol 134.8, Sodium 513.4, Carbohydrate 8.1, Fiber 2.2, Sugar 0.3, Protein 40.9
BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE
This easy and delicious one-pan meal that's easy on the budget can also be made with white rice.
Provided by trishthedish617
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
- Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 18 g, Cholesterol 74 mg, Fat 15.4 g, Fiber 1.8 g, Protein 22.4 g, SaturatedFat 3.7 g, Sodium 386.1 mg, Sugar 1.4 g
CHICKEN WITH MUSHROOMS
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
- Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Nutrition Facts : Calories 375 g, Fat 17 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
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