Greek Style Chicken And Mushrooms Recipes

Steps:

• Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
• Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
• Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

Steps:

• Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
• Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.

Steps:

• Set oven to 400 degrees.
• Sprinkle the onion slices in the bottom of a large roasting pan.
• Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
• Pour the chicken stock or broth around the browned chicken pieces.
• Then sprinkle oregano all over in the roasting pan.
• In a bowl mix together olive oil, garlic lemon juice and thyme.
• Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
• Add in the small button mushrooms around the chicken.
• Cover and bake in a 400 degree oven for about 30 minutes.
• Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
• *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.

Steps:

• Heat olive oil in heavy large skillet over medium-high heat.
• Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate.
• Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes.
• Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes.
• Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
• Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.