ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES
Steps:
- Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
- Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.
CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES
This recipe came from the Rachael Ray show. Now, sometimes the recipes are good and sometimes, the recipes are not so tasty. This one, however I think was pretty good. I think the cream of mushroom is better than the canned soup, but that's my opinion. I am not above using the canned stuff, but sometimes, it's not what I want. I have adapted this to my taste and the things I keep on hand.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the noodles in salted water according to package directions.
- While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
- Add the chicken, spreading it out in an even layer, and season with salt and pepper.
- Cook 3 minutes on each side.
- In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
- Cook until tender, stirring occasionally.
- Once the mushrooms have browned up, season them with salt and freshly ground pepper.
- Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
- Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
- While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
- Transfer chicken and the liquid to the skillet with the mushrooms.
- Stir to combine, and cook about 1 minute more, or until thick.
- Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
- To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.
CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.
Provided by Sarah Carey
Categories Food & Cooking
Ingredients
Meat & Poultry
Chicken
Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
- Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE OVER EGG NOODLES
Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)
Provided by Manami
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
- Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
- Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
- Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
- Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
- Pour in broth and cook until reduced by half, 1 to 2 minutes.
- Stir in cream and chives (or scallions); return to a simmer.
- Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
- Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.
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