EASY CREAMY MUSHROOM PARMESAN CHICKEN
This 20-minute recipe is a weeknight game changer. Creamy mushroom parmesan chicken is perfect served with pasta or rice for a speedy dinner.
Provided by Alida Ryder
Categories Dinner
Time 15m
Number Of Ingredients 13
Steps:
- Place the chicken breasts on a chopping board and cover with parchment paper or plastic wrap.
- Gently flatten out the chicken with a meat mallet (I just use a rolling pin), until approximately 1cm thick.
- Drizzle with olive oil and season with salt and pepper on both sides.
- Cook the chicken in a hot pan for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
- In the same pan, add a splash of oil and add the mushrooms.
- Cook until golden brown. Add the garlic, thyme and chilli flakes and cook until fragrant.
- Pour in the cream and lemon juice then allow to simmer for 5 minutes. Season to taste and add the Parmesan.
- Add the chicken back into the pan and allow to simmer for another 3-5 minutes until the chicken is cooked through and the sauce has thickened.
- Serve with your choice of side dishes.
Nutrition Facts : Calories 295 kcal, Carbohydrate 9 g, Protein 34 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 884 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
CHICKEN PARMESAN WITH MUSHROOM ROSEMARY SAUCE AND STEAMED BROCCOLI
This is an entry in the Ready, Set Cook contest of June 2002. I wanted to try a different sauce to serve with polenta instead of the usual tomato sauce. So here goes....
Provided by Chrissyo
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
- Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
- Mix well.
- Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
- Press crumb mixture on top of each fillet.
- Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
- Do not over cook the chicken.
- Polenta: Cut refrigerated polenta in triangles.
- Toss triangles in flour; shake away excess flour.
- Deep-fry polenta in hot oil until browned; drain on absorbent paper.
- Set aside on a plate and keep warm.
- Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
- Add remaining ingredients; cook, stirring, until mushrooms are soft.
- Broccoli: Cut broccoli into flowerets and steam until just tender.
- Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
- Combine well.
- Plate up: Place a triangle of deep fried polenta on a plate.
- Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
- And finally add the steam broccoli.
- Serve immediately.
Nutrition Facts : Calories 720, Fat 51.6, SaturatedFat 31.1, Cholesterol 130.1, Sodium 853.8, Carbohydrate 50.5, Fiber 8.8, Sugar 8.8, Protein 18.8
ROSEMARY CHICKEN WITH MUSHROOM SAUCE
A simple but flavorful dish I created to beat the mid-week dinner blues. The sauce is delicious, and I recommend sopping it up with some good crusty bread. Enjoy!!
Provided by Dans La Lune
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a pan on medium heat, add olive oil.
- Cut chicken breasts into 1 or 2 inch squares and place in pan.
- While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
- Sprinkle rosemary generously over chicken in pan.
- Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
- Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!
Nutrition Facts : Calories 523, Fat 26.4, SaturatedFat 5.4, Cholesterol 81.2, Sodium 1158.4, Carbohydrate 15.4, Sugar 3.2, Protein 28.8
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