Parmesan Chicken With Mushroom Sauce Recipes

Steps:

• On sheet of wax paper or a paper plate combine flour, Parmesan cheese, and 1/4 tsp each salt and pepper.
• Dredge chicken in flour mixture, coating both sides and reserving any remaining flour mixture.
• In 10-inch skillet heat 1 1/2 tsps oil over medium-high heat; add onions and garlic and saute until onions are softened.
• Add mushrooms, basil and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
• Transfer mixture to plate and set aside.
• In same skillet heat remaining 1 1/2 tsp oil; add chicken and cook, turning once, until lightly browned 1 to 2 minutes on each side.
• Stir in any reserved flour mixture; gradually add wine and water and, continuing to stir, bring mixture to a boil.
• Return mushroom mixture to pan and cook until heated through.

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
• Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
• Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

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.

Steps:

• In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, soup mix and pepper. Dip chicken in egg mixture, then coat with crumb mixture. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 22-25 minutes or until juices run clear., In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until sauce is bubbly and cheese is melted.

Steps:

• Prepare a large serving dish or plate (make certain that it has high sides to hold the sauce from spilling).
• Season chicken with salt and pepper.
• Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through.
• Place the cooked chicken in the serving dish.
• In the same frypan, saute the onions, garlic and fresh mushrooms in 1/4 cup butter until onions are soft (about 4-5 minutes).
• Sprinkle with flour; stir until coated (about 1 minute).
• Add in cream or milk (if using) bring to a boil simmer for about 2 minutes or until thickened.
• Remove from heat.
• Stir in 1/2 cup Parmesan cheese.
• And pour the sauce over chicken in serving dish.
• Sprinkle with more grated Parmesan cheese before serving.
• Serve this on top of cooked linguini or spaghetti pasta.