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
CREAMY CHICKEN & VEGETABLES
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.
Nutrition Facts :
CHICKEN WITH A CREAMY VEGETABLE SAUCE
This is a really good main dish and it is easy too. Serve over egg noodles or rice and your meal is complete. Feel free to add the spices you like.
Provided by PickyEatersRUs
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a frying pan over medium heat and spray with nonstick spray.
- Add chicken and cook 6 minute.
- Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
- Remove all from pan and add sauce.
- For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
- Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
- Add the tomato and cook for 2 more minute.
- Serve over noodles or rice.
Nutrition Facts : Calories 360.2, Fat 21, SaturatedFat 7.3, Cholesterol 102.7, Sodium 449.6, Carbohydrate 9, Fiber 1.4, Sugar 3, Protein 33.1
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
EASY CREAMY VEGETABLE CHICKEN
Steps:
- 1. Spray 12-inch nonstick skillet with no-cooking spray. Brown chicken on both sides over medium high heat.
- 2. Stir in water and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Cover, then reduce to heat to low. Cook, until chicken is thoroughly cooked, about 15 minutes.
- 3. Remove chicken from skillet and stir in in Hellmann's® or Best Foods® Real Mayonnaise with wire whisk. Pour sauce over chicken.
- TIP: Stir in 1 tablespoon chopped fresh basil and 1 small, seeded and chopped tomato for a bright Italian twist
CHICKEN PARMESAN IN CREAM SAUCE
This recipe is not your usual chicken Parmesan! Instead, chicken tenders are coated in a mixture of freshly grated Parmesan cheese and Italian-seasoned panko crumbs, fried to a golden brown, and finished in a lovely cream sauce. A side of pasta would be good with this, or try mashed potatoes. A green vegetable and a salad will complete this dinner menu, nicely!
Provided by Bibi
Categories Cheesy Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
- Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
- Cover a dinner plate or platter with parchment paper.
- Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
- Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
- Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
- Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
- Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
- Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
- Garnish with fresh parsley.
Nutrition Facts : Calories 763.4 calories, Carbohydrate 25.2 g, Cholesterol 296.4 mg, Fat 51.6 g, Fiber 0.6 g, Protein 49.6 g, SaturatedFat 28.4 g, Sodium 548.5 mg
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
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