CHICKEN WITH CREAMY MUSHROOM SAUCE
Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company!It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don't skip it!
Provided by Nagi
Categories Mains
Number Of Ingredients 13
Steps:
- Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
- Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.
Nutrition Facts : Calories 571 kcal, Carbohydrate 12 g, Protein 42 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 210 mg, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
MUSHROOMS WITH BéARNAISE YOGURT
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Provided by Chris Morocco
Categories Bon Appétit Mushroom Side Dinner Fall Winter Yogurt Tarragon Coriander Vegetarian Wheat/Gluten-Free Grill Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the yogurt:
- Bring shallot, tarragon sprigs, peppercorns, vinegar, and 1/3 cup water to a boil in a small skillet over medium heat and cook until liquid is nearly evaporated, 8-10 minutes. Let cool. Discard tarragon sprigs and transfer mixture to a small bowl. Add yogurt, lemon juice, oil, and chopped tarragon and mix well; season with salt.
- To assemble:
- Prepare a grill for medium heat. Finely grind coriander seeds in spice grinder or with mortar and pestle. Transfer to a small bowl and mix in salt, mustard powder, and paprika.
- Drizzle mushrooms with oil in a medium bowl; gently toss to coat. Season with rub. Grill, turning occasionally, until browned and tender, 6-8 minutes. Serve over yogurt topped with tarragon.
- Do Ahead
- Yogurt can be made 3 days ahead. Cover and chill.
CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE
This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.
Provided by TIFFUHNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
- Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
- Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g
CHICKEN AND BEARNAISE SAUCE
This recipe was created by an ol' friend. I asked he how she came up with it and she said, 'I put all my favorite things together and this was the result". WOW is all I have to say!
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
- Prep all your ingredients.
- Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
- In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
- Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
- Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
- Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
- Serve over pasta and serve immediately.
BORDELAISE SAUCE WITH MUSHROOMS
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!
Provided by TWIGGS1952
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g
BAKED LEMON CHICKEN WITH MUSHROOM SAUCE
A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g
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