PAN-FRIED CHICKEN IN MUSHROOM SAUCE
Creamy chicken and mushroom dish - a fabulous French seasonal recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
- Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
- While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
- Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
Nutrition Facts : Calories 600 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
PAN-FRIED CHICKEN IN MUSHROOM SAUCE
Creamy chicken and mushroom dish - a fabulous French seasonal recipe. Add chopped bacon in with the onions if you wish.
Provided by English_Rose
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick frying pan.
- Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.
- Fry the drumsticks for about 5 mins each side and add them to the thighs.
- Pour the broth over the chicken legs in the casserole. There should be enough broth to just cover the chicken, if not add a little water.
- Bring broth to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
- While chicken is simmering, drain oil from the pan.
- Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured.
- Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 10-15 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
- Once chicken legs are cooked, strain broth into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy.
- Pour in cream, bring it to the boil, season if you want, then pour it over chicken.
- Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving.
- This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
Nutrition Facts : Calories 642.7, Fat 48.5, SaturatedFat 20.7, Cholesterol 212.8, Sodium 589.5, Carbohydrate 6.9, Fiber 0.9, Sugar 2.7, Protein 35.9
PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY
Simple ingredients that you have in your pantry. This is an easy dish that tastes great.
Provided by FrackFamily5 CACT
Categories Pan Fried Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 263 calories, Carbohydrate 8 g, Cholesterol 63.7 mg, Fat 13.3 g, Fiber 0.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 765.9 mg
CREAMY PAN-FRIED CHICKEN
In this recipe, a rich creamy mushroom sauce pairs nicely with crunchy, tender chicken. It's a one-of-a-kind meal that will have your family asking for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, beat egg and milk. In another shallow bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet, brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm. , Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt. , In a small bowl, combine a small amount of cream and remaining flour until smooth. Add to skillet along with remaining cream. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with chicken.
Nutrition Facts : Calories 780 calories, Fat 49g fat (16g saturated fat), Cholesterol 245mg cholesterol, Sodium 1079mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 51g protein.
CHICKEN WITH JAPANESE-STYLE MUSHROOM SAUCE
A pan-fried chicken breast is topped with a flavorful Japanese-inspired sauce made of assorted mushrooms.
Provided by yohanthechefman
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly each breast.
- Lay down the butterflied breasts on cutting board and cover with plastic wrap; gently pound the chicken with a mallet until about 1/3 inch or desired thickness.
- In a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch.
- Sprinkle the chicken with salt and pepper and set aside.
- Add 3/4 cup of olive oil to fry pan and heat (more or less oil may be required-I never measure the amount of oil I use).
- When the oil begins to sizzle place the potato/corn starch covered breasts in the pan.
- Fry each side of the breast for 5-6 minutes or until golden brown (for thicker sliced chicken, cooking time will take longer). Set aside and keep warm.
- Wash and remove stems of the shitake and white/brown mushrooms. Only remove the very bottom part of the shimeji mushrooms; do not remove the whole stems.
- Seperate the shimeji mushrooms from one another.
- Slice the shitake and white/brown mushrooms.
- Dice the garlic and onion.
- Add the remaining 2 tablespoons of olive oil to fry pan and heat.
- Add garlic and onion to pan and brown slightly.
- After the garlic and onion begin to brown, add all the mushrooms, shimeji, shitake, and white/brown mushrooms and cook until mushrooms begin to brown.
- Add soy sauce and mirin and cover pan and simmer until mushrooms are tender.
- Remove from heat and add butter; mix well until thoroughly melted.
- Top chicken with sauce and serve with steamed rice and vegetables.
Nutrition Facts : Calories 1185, Fat 114.1, SaturatedFat 20.6, Cholesterol 108.1, Sodium 700.4, Carbohydrate 8.9, Fiber 2.1, Sugar 3.4, Protein 34.3
PAN FRIED FILETS WITH MUSHROOM SAUCE
Tender filets fried with a fruity mushroom sauce. This is a great and quick change of pace from the usual. Top Sirloin can be substituted. Enjoy!
Provided by Corine
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl. Reserve half of butter mixture, and divide other half over the 4 filets.
- Heat a large skillet over medium-high heat. Place steaks, butter side down, in hot skillet. Spread remaining butter mixture over steaks. Cook to desired doneness, turning once. Transfer filets to a plate, cover loosely with foil, and keep warm.
- Return skillet to medium-high heat. Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan. Add jelly and lemon juice, and simmer until liquid is reduced by half. Stir in ice cream, and cook until sauce is thickened, about 2 minutes. Pour over filets, and serve immediately.
Nutrition Facts : Calories 498.5 calories, Carbohydrate 16.1 g, Cholesterol 115.3 mg, Fat 38.9 g, Fiber 1.7 g, Protein 21.8 g, SaturatedFat 18.5 g, Sodium 447.6 mg, Sugar 12.6 g
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