20-MINUTE SKILLET MUSHROOM CHICKEN
Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
- In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
- In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
- Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving
SPINACH CHICKEN FRITTATA
"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.
Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
CHICKEN WITH MUSHROOM FRITTATA
From a web site. My hubby loves this in his lunch box. I substitute other veggies too in this like zucchini, spinach etc.
Provided by Girl from India
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In mixing bowl, stir together eggs, milk, salt and pepper.
- In separate bowl, combine chicken, mushrooms, green onion and parsley.
- Heat cooking oil in an 8-inch ovenproof skillet; Add egg mixture.
- Cook over medium-low heat.
- As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath.
- Cook until eggs are almost set, but surface is still moist.
- Press chicken mixture into top of egg mixture.
- Broil 4 to 5 inches from heat for 1 to 2 minutes or until set.
- Top with cheddar cheese and broil few seconds more until melted.
CHICKEN, SPINACH, AND MUSHROOM FRITTATA
Chicken, spinach, and mushroom frittata. Serve with toast.
Provided by Kelly Rose Diggins
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat 1 tablespoon oil in a large, nonstick, oven-proof skillet over medium heat. Add mushrooms and green onions; cook and stir until softened, about 1 minute. Transfer to a large bowl.
- Add egg whites, eggs, and spinach to the mushroom mixture; stir with a fork until well combined.
- Heat remaining oil in the same skillet over medium heat. Pour in egg mixture and scatter cooked chicken over top. Cover the skillet and cook until eggs are set around the edges, about 4 minutes.
- Remove the cover and transfer the skillet to the oven. Broil until lightly browned and the center is set, about 4 minutes.
- Remove from the oven, top with mozzarella cheese, and cover; let stand until cheese is melted, about 1 minute. Cut into 4 slices and serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 3 g, Cholesterol 187.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 5.3 g, Sodium 334.3 mg, Sugar 1.4 g
WILD MUSHROOM FRITTATA
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
- To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
- Serve frittata from the hot pan and cut into 6 wedges at the table.
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