Speedy Chicken And Mushroom Recipes

Steps:

• Heat oil in large frying pan over medium-high heat. Add chicken cook for 4 minute until golden. Transfer to a plate.
• Add onion and bacon to the pan cook until onion has softened. Add mushroom and cook for 3min.
• Stir in flour and mustard and cook, stirring for 2 minute.
• Gradually stir in stock. Bring to the boil simmer for 5 minute Add cream and chicken. Cook without boiling for 3min. or until heated through.
• Adjust seasoning - salt, pepper. Stir in parsley.
• Serve with rice.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken on all sides with salt and ground black pepper.
• Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
• Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
• Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
• Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
• Season with salt and pepper. Spoon mushroom sauce over chicken and serve.