Easymushroomchicken Recipes

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:

• Preheat oven to 350 degrees.
• Place chicken on the bottom of a roasting pan or oven safe dish in a single layer.
• Sprinkle evenly over the chicken your chopped onions and green peppers.
• In a separate bowl mix 1- 10 oz can of cream of mushroom soup, 1- 10 oz can of water, 1 pkg chicken oxo, salt and pepper to taste.
• Using a wisk or fork, mix these ingredients together until well blended.
• Pour the liqid mixture evenly over the chicken.
• Bake at 350 degrees for 1 to 1 1/2 hours depending on the size of the chicken breasts.
• To serve- place one piece of chicken on a plate and top with the mushroom soup sauce.
• This sauce also looks and tastes wonderful over rice, egg noodles or chow mein noodles.

Steps:

• Mix the cornstarch with enough water to make a thin paste.
• Simmer the mushrooms in 2 tbsp soya sauce in a non-stick pan at low heat until tender.
• Remove mushrooms and set aside.
• Add 1 tbsp soya sauce and 1 tbsp chicken broth to the pan juices and add chicken, turning to coat as much of the chicken as possible in the soya sauce.
• Cook at a medium low heat until the chicken is almost done.
• Mix the remaining chicken broth and 1/2 c water (or broth) in a saucepan.
• Bring to a boil.
• Add a few tbsp of the hot liquid to the cornstarch paste, stir until smooth and then stir into the boiling gravy until thickened.
• Add the mushrooms and green onions to the gravy.
• Stir to mix.
• Salt and pepper to taste.
• Pour gravy over chicken in pan and simmer until fork tender.

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:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Steps:

• Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
• Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
• Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Steps:

• Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
• Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
• Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
• Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Steps:

• Flatten chicken to 1/2 inch thickness.
• In a large resealable plastic bag, combine 1/4 cup flour, salt, and pepper.
• Add chicken 1 piece at a time, shake to coat.
• In a large nonstick skillet over medium heat cook chicken in butter for 5-6 minutes on each side or until no longer pink.
• Remove and keep warm.
• Add 1/3 cup broth, to the pan, stirring to loosen browned bits, and bring to a boil.
• Add mushrooms, cook and stir 3-5 minutes or untrl tender.
• Combine the remaining flour and broth until smooth, and stir into the mushroom mixture.
• Bring to a boil, cook and stir for 2 minutes, or until thickened.
• Stir in lemon juice.
• Serve with chicken.

Steps:

• Preheat oven to 375°F.
• In a nonstick saucepan over medium heat, sauté garlic in olive oil. Add mushrooms. Add cornstarch-chicken broth mixture, salt and pepper and bring to a boil, stirring constantly. Remove from heat. Set aside.
• Rinse chicken pieces. Pat dry. Set aside on parchment paper placed in a large pan.
• Lightly run cold water through porcini mushrooms and drain well. Place them on paper towels and pat until absolutely dry. (Air-dry for a while.) Cut any large pieces by hand. Put them in a food processor. Process well. Add bread crumbs. Process until mixture becomes crumb-like.
• Combine mayonnaise, mustard, 1 1/2 teaspoons paprika and curry powder. Coat chicken pieces, returning the coated pieces to the pan. Sprinkle with mushroom crumbs and additional paprika to give colour.
• Place chicken, uncovered, in oven. After 20 to 25 minutes, baste with half the mushroom sauce. After another 30 minutes add remaining sauce. Do not overcook chicken. Depending on the size of the chicken pieces, chicken should be cooked for about an hour and then checked.

Steps:

• Preheat oven to 375 degrees.
• Remove all fat from chicken and sprinkle with the seasoned salt. Place the chicken in a casserole dish and cover with foil. Bake the chicken in the oven for 1 hour.
• After 30 minutes, begin chopping the spinach, removing the stems. Saute the mushrooms in two Tablespoons of butter until softened and set aside. Saute the spinach with the remaining butter, until wilted.
• Mix the spinach with the mushrooms.
• Remove chicken from pan and place on each plate while still very warm.
• Top each piece of chicken with 1/2 of mushroom and spinach mixture plus 1 slice of cheese.