BRAISED CHICKEN WITH MUSHROOMS AND SUN-DRIED TOMATOES
Quick and easy to make and results in a luscious sauce that's terrific over the chicken and fettuccine. Romantic dinner and dinner party worthy in 30 minutes.
Provided by sugarpea
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium high heat; pat chicken dry, season with salt and pepper and brown on both sides; set aside.
- Reduce heat to medium-low; add onion, garlic, basil and red pepper flakes and saute, stirring, until onion is softened; add mushrooms and salt and pepper and continue cooking and stirring over medium heat until mushrooms are softened.
- Whisk in the wine, broth, tomato paste; add chicken and bring to a boil; reduce heat to a simmer and cook, covered, for 8-12 minutes until cooked through.
- Remove chicken and keep warm; knead butter and flour together and add to skillet, stirring until incorporated and smooth; add sun-dried tomatoes and simmer, stirring, 2-3 minutes until thickened.
- Stir in parsley and pour sauce over chicken; serve immediately.
BRAISED CHICKEN WITH MUSHROOMS AND SUN-DRIED TOMATOES
Steps:
- In a heavy skillet heat the reserved tomato oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry and seasoned with salt and pepper, and transfer it to a plate. In the fat remaining in the skillet cook the onion, the garlic, the basil, and the red pepper flakes over moderately low heat, stirring, until the onion is softened. Add the mushrooms and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the mushrooms are softened. Whisk in the wine, the broth, and the tomato paste, add the chicken to the skillet, and bring the liquid to a boil. Simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm, covered. Whisk the beurre manié into the sauce, whisking until sauce is smooth, add the sun-dried tomatoes, and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.
BALSAMIC CHICKEN WITH SUN-DRIED TOMATOES AND MUSHROOMS
Modified from a recipe from www.weightwatchers.com called "Balsamic Chicken with Mushrooms". SERVING SUGGESTION: Serve with cranberry beans and parsleyed potatoes.
Provided by Natures Cuisine
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat oil.
- In a medium, non-reactive bowl, mix vinegar, mustard and garlic. Add chicken and turn to coat.
- Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 2-3 minutes per side. Transfer chicken to a platter and keep warm.
- Add tomatoes to skillet. Sauté mushrooms for 1 minute. Add broth and thyme. Cook, stirring occasionally, until mushrooms are deep brown (about 2 minutes longer).
- Serve chicken topped with mushrooms. Sprinkle feta on top and garnish with fresh thyme (if desired).
Nutrition Facts : Calories 188, Fat 5.8, SaturatedFat 2.3, Cholesterol 75.3, Sodium 299.6, Carbohydrate 3.4, Fiber 0.8, Sugar 1.1, Protein 29.6
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM
Categories Milk/Cream Chicken Tomato Sauté Low Carb Quick & Easy Low Sodium Basil White Wine Bon Appétit
Yield Makes 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
CHICKEN WITH SUN-DRIED TOMATO-MUSHROOM SAUCE
This is my adaptation of a Superfast Cooking Light recipe. I can get this on the table pretty darn fast after work!
Provided by Hey Jude
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tsp.
- oil in a large non-stick skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to pan; cook 4 minutes on each side or until done.
- Remove from pan; keep warm.
- Reduce heat to medium.
- Add 2 tsp.
- oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
- Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
- Spoon sauce over chicken; sprinkle with parsley.
- Serve over pasta.
CHICKEN WITH TOMATOES AND MUSHROOMS
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
- Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
- Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
Nutrition Facts : Calories 274 g, Fat 6 g, Fiber 2 g, Protein 44 g
BRAISED CHICKEN WITH WILD MUSHROOMS AND THYME
Vegetables provide a simple addition to this delightful baked chicken - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Adjust oven rack to middle position. Heat oven to 300°F.
- In small bowl, pour boiling water over dried mushrooms. Let stand 30 minutes to allow mushrooms to rehydrate (if mushrooms float to surface, place small saucer in bowl to keep them submerged). Use slotted spoon to remove rehydrated mushrooms from water; set aside. Reserve mushroom water.
- In 4- or 5-quart ovenproof Dutch oven, heat butter and oil over medium-high heat until butter is melted. Add half of the chicken pieces and cook 6 minutes, turning occasionally, until chicken is deep golden brown (you are not cooking the chicken, just giving it color). Remove chicken from Dutch oven and place on plate. Repeat with remaining chicken.
- Reduce heat to medium and add onions and garlic. Cook 5 minutes, stirring occasionally, until soft. Add rehydrated and sliced button mushrooms, carrots, celery, bay leaves, thyme and 3 tablespoons of the parsley. Cook 5 minutes, stirring occasionally, until vegetables are softened and mushrooms give up their juices.
- Add reserved mushroom water and heat to a simmer. Simmer uncovered 10 minutes (you are trying to concentrate the flavor of the liquid). Add chicken (along with any juices that may have accumulated on plate), broth, wine, tomatoes, salt and pepper.
- Cover pan and place in oven. Bake 1 1/2 hours or until chicken is very tender and there is a good amount of broth. Remove and discard bay leaves and thyme sprig. Place 2 pieces chicken into each of 4 large, flat serving bowls and ladle broth over. Sprinkle with remaining 2 tablespoons parsley.
Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 125 mg, Fiber 5 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 9 g, TransFat 1/2 g
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