Supreme Chicken Mushroom Recipes

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SUPREME CHICKEN-MUSHROOM RECIPE

Turn any day into a reason to celebrate with our Supreme Chicken-Mushroom Recipe. This chicken-mushroom recipe has a taste that is not to be missed.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 7



Supreme Chicken-Mushroom Recipe image

Steps:

  • Cook and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.
  • Add remaining oil and chicken to other side of skillet; cook chicken 6 to 7 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
  • Pour broth and wine into skillet with mushrooms; cook and stir 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Spoon over chicken.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

1/2 lb. mixed fresh mushrooms (button and cremini), sliced
2 Tbsp. olive oil, divided
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup chicken broth
1/4 cup dry white wine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 tsp. chopped fresh tarragon

BUTTER-ROASTED SUPREME OF CHICKEN WITH WILD MUSHROOM & POTATO GRATIN

This delicious Gordon Ramsay recipe is a reader favourite every Christmas - time you find out why

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 20



Butter-roasted supreme of chicken with wild mushroom & potato gratin image

Steps:

  • To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.
  • Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid - reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.
  • Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.
  • For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.
  • Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.
  • To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.
  • Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

Nutrition Facts : Calories 1343 calories, Fat 108 grams fat, SaturatedFat 65 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.6 milligram of sodium

600g potatoes , preferably Maris Piper
350ml full-fat milk
350ml double cream
1 large garlic clove , smashed
1 bay leaf
thyme sprigs, plus a few extra thyme leaves for sprinkling
50g butter
300g mixed wild mushrooms , cleaned and roughly sliced if large
50g Comté or gruyère cheese
200g softened butter
zest and juice 1 lemon
bunch flat-leaf parsley , leaves very roughly chopped
large pinch paprika
4 large chicken breasts , preferably supremes with the wing bone still attached
1 large shallot , sliced
1 garlic bulb, roughly chopped
3 thyme sprigs
200ml fresh chicken stock
1 tbsp olive oil
24 baby leeks , trimmed to the same size, boiled for 3 mins, then refreshed in iced water

CHICKEN SUPREME WITH MUSHROOMS

Make and share this Chicken Supreme with Mushrooms recipe from Food.com.

Provided by Doreen Randal

Categories     Chicken Breast

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8



Chicken Supreme with Mushrooms image

Steps:

  • Melt 15g of the butter in a pan.
  • Add the onions and saute until soft. Add the mushrooms and salt and pepper to taste and cook until soft. Add the wine, tomato puree and stock and continue cooking, stirring, until the liquid is well concentrated; chill.
  • Beat out the chicken breasts to an even thickness and place each one on a sheet of foil.
  • Divide the mushrooms mixture between them and dot with the remaining butter.
  • Fold the foil over the top and seal the edges.
  • TO FREEZE Place parcels on a baking sheet and freeze, then pack in a plastic bag.
  • Seal, label and return to the freezer.
  • TO SERVE Place the foil parcels on a baking sheet. Cook from frozen in a preheated hot oven, 220 C , for about 1 hour.
  • Remove the foil and sprinkle with parsley.

65 g butter
2 onions, finely chopped
125 g mushrooms, chopped
salt & pepper
4 tablespoons dry white wine
1 teaspoon tomato puree
4 tablespoons chicken stock
4 boneless chicken breasts

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