Chicken Avocado And Mushroom In White Wine And Brandy Sauce Recipes

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CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoon butter (unsalted)
1 pound chicken breasts (boneless and skinless, cut in half lengthwise)
salt and pepper to taste
1 medium onion (chopped)
3 cloves garlic (minced)
12 ounce white mushrooms (sliced)
1 tablespoon all-purpose flour
¼ cup white wine
1 ½ cups heavy cream (or heavy cream )
1 tablespoon parsley (for garnish)

Steps:

  • Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
  • Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
  • Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
  • Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
  • Finish and Serve: Garnish with parsley and serve hot.

Nutrition Facts : Calories 541 kcal, Carbohydrate 10 g, Protein 29 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 210 mg, Sodium 173 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHICKEN AVOCADO AND MUSHROOM IN WHITE WINE AND BRANDY SAUCE



Chicken Avocado And Mushroom In White Wine And Brandy Sauce image

Make and share this Chicken Avocado And Mushroom In White Wine And Brandy Sauce recipe from Food.com.

Provided by Karin...

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

6 chicken breasts
1 1/2 cups white wine
6 tablespoons finely chopped spring onions
2 teaspoons pickled peppercorns
60 g butter
2 -3 avocados
200 -250 g button mushrooms
4 tablespoons brandy
2 cups cream
4 egg yolks
salt & freshly ground black pepper

Steps:

  • Poach the chicken breasts, in the white wine, (3 at a time) and add more white wine if necessary when you cook the next 3 fillets.
  • When cooked, keep the chicken warm in a casserole dish.
  • Add the chopped spring onion, peppercorns and button mushrooms to the remaining wine liquid in the pan and cook until the liquid has reduced to about 1 cup.
  • Remove the cooked mushrooms and add them to the warm chicken breasts.
  • Peel and slice the avacados.
  • Melt the butter in a frying pan and add the avacado slices, tossing gently to warm through.
  • Remove the avacado slices (with a slotted spoon), and put in the casserole dish with the chicken.
  • Warm the brandy and add to the remaining butter.
  • Ignite!
  • When the flames subside, add the cream and heat to just below boiling point.
  • Remove from the heat and allow to cool a little.
  • Add beaten egg YOLKS, then the spring onion, peppercorns and reduced wine liquid.
  • Gently combine all ingredients well and pour over the warm chicken and avacado.
  • Bake at 200'C (400'F) for about 15 minutes.
  • Serve with buttered noodles!
  • YUM!

Nutrition Facts : Calories 776.5, Fat 58.7, SaturatedFat 26.8, Cholesterol 328.5, Sodium 190.4, Carbohydrate 11.2, Fiber 4.9, Sugar 1.7, Protein 35.9

CHICKEN WITH MUSHROOMS AND WINE



Chicken With Mushrooms and Wine image

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 45m

Number Of Ingredients 8

4 chicken-breast halves (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
3 tablespoons butter, divided
1/4 cup flour
1 pound mushrooms, sliced
1/2 cup wine
Parsley, for garnish
Salt and pepper

Steps:

  • Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
  • Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
  • Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
  • Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
  • With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
  • Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH MUSHROOMS AND WHITE WINE



Chicken with Mushrooms and White Wine image

An easy Chicken with Mushrooms recipe and White Wine

Provided by Peggie O'Kennedy

Categories     Chicken     Herb     Mushroom     Sauté     Quick & Easy     White Wine     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 9

4 boneless chicken breast halves, with skin
All purpose flour
2 tablespoons vegetable oil
1 1/4 pounds mushrooms, sliced
4 large shallots, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 1/2 cups canned low-salt chicken broth
1 cup dry white wine

Steps:

  • Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
  • Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM



Chicken and Wild Mushrooms with White Wine and Cream image

Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 55m

Yield 6

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 pinch salt and pepper to taste
1 tablespoon olive oil
2 medium shallots, finely chopped
3 cloves garlic, minced
16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake
2 cups Swanson® Chicken Broth
½ cup dry white wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
2 tablespoons flour
½ cup cream

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
  • Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
  • Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 10.7 g, Cholesterol 100.4 mg, Fat 21.1 g, Fiber 1.1 g, Protein 26.6 g, SaturatedFat 6.8 g, Sodium 441.6 mg, Sugar 1.9 g

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