Chicken With Mushroom Curry Sauce Recipes

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CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE



Contest-Winning Chicken with Mushroom Sauce image

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

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

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

CHICKEN WITH MUSHROOM CURRY SAUCE



Chicken With Mushroom Curry Sauce image

This is not an authentic Asian curry recipe (especially if you use the optional brandy!). I just made it up as I went along, adding what needed using, but the result was so good, I thought I'd share it.

Provided by English Sunset

Categories     Curries

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 13

680 g boneless skinless chicken breasts
25 g butter
1 tablespoon olive oil
1 small onion, chopped
1 small crushed garlic clove
2 tablespoons mild curry powder
1 tablespoon brandy (optional)
1 cup chicken stock
125 g mixed mushrooms, sliced
2 red chilies, finely chopped
2 tablespoons coconut cream
1 tablespoon smooth peanut butter
fresh ground black pepper

Steps:

  • Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
  • Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
  • Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.
  • Serve with savoury rice.

Nutrition Facts : Calories 351.1, Fat 15.4, SaturatedFat 6.3, Cholesterol 113.8, Sodium 259.3, Carbohydrate 9.4, Fiber 2, Sugar 3.9, Protein 43.1

CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE



Chicken with Creamy Apple-Mushroom Sauce image

"When I found this recipe, I knew I could lighten it up," says Katherine Major of Kingston, Ontario. "Everyone loves the smooth sauce, tender chicken and mild apple flavor.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
3 cups sliced fresh mushrooms
1 medium onion, sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon dried tarragon
1/2 teaspoon pepper
1/8 teaspoon salt
2 cups thinly sliced peeled tart apples (about 2 medium)
2 tablespoons cornstarch
3/4 reduced-fat evaporated milk, divided
1 teaspoon minced fresh parsley

Steps:

  • In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 440mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN WITH CURRY SAUCE



Chicken with Curry Sauce image

A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons butter
2 to 3 teaspoons curry powder
1 medium onion, finely chopped
2 cups finely chopped peeled apple
1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
1/2 cup fat-free milk
1-1/2 pounds boneless skinless chicken breasts, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1 cup frozen peas
1/8 teaspoon paprika
Hot cooked noodles or rice, optional

Steps:

  • Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN, COURGETTE AND MUSHROOM CURRY



Chicken, Courgette and Mushroom Curry image

Make and share this Chicken, Courgette and Mushroom Curry recipe from Food.com.

Provided by Ailsa of New Zealand

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 chicken breasts, cubed
1 (14 ounce) can chopped tomatoes
1 large courgette, sliced and cut in to quarters
1 -2 onion, chopped
6 -8 ounces mushrooms, sliced
2 tablespoons double cream
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon turmeric
1/2 teaspoon sugar
1/2 teaspoon salt
1 -2 tablespoon oil

Steps:

  • Fry in ghee (or oil) the onions, when soft add the tomatoes, turn up the heat and stir/break down the mix. Use a hand blender if you want a smooth consistency.
  • Add the spices, salt and contine to stir.
  • Add the chicken, stir until chicken turns white, then add the courgettes.
  • Keep cooking until the chicken is almost cooked.
  • Add the mushrooms. Then check taste first, (may be a slight bitter taste, if so add sugar to taste).
  • Add cream-check consistency and taste.
  • Serve with basmati rice and/or nan bread.

Nutrition Facts : Calories 241.4, Fat 13.8, SaturatedFat 4.3, Cholesterol 56.7, Sodium 360.6, Carbohydrate 12.3, Fiber 3.5, Sugar 7.3, Protein 19

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