Boneless Chicken Breasts With Mushrooms Italian Style Recipes

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

ITALIAN CHICKEN WITH MUSHROOMS (CROCK POT)

Steps:

• Place chicken in greased 3 1/2 to 5-quart slow cooker.
• Combine salad dressing mix and water; pour over chicken.
• Cover and cook on high heat 3 hours.
• In a small mixing bowl, beat cream cheese and soup until blended.
• Stir in mushrooms.
• Pour over chicken.
• Cook 2 hours longer on high heat, or until chicken juices run clear.

CHICKEN MUSHROOM DIJON

Steps:

• Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

BONELESS CHICKEN BREASTS WITH MUSHROOMS ( ITALIAN STYLE )

Steps:

• Use a medium-size skillet over medium heat to saute the mushrooms in the 3 tablespoons of butter until tender.
• Remove from the heat and set aside.
• Sprinkle the chicken breasts with lemon juice, season lightly with salt and pepper, and rub gently into the chicken.
• Heat the 5 tablespoons of butter in a large skillet.
• Quickly turn the chicken in the butter to completely coat the pieces.
• Cover the skillet and bake in a preheated 400° oven for 6-8 minutes.
• The chicken should feel slightly springy when you press it with a finger.
• Place the breasts on 6 warmed dinner plates.
• Add the beef gravy to the skillet and bring almost to a boil.
• Add the cream and cook at the same high heat until the sauce begins to thicken, then add the mushrooms.
• Season to taste.
• Spoon some sauce over each chicken breast.