Chicken With Mushroom Peppercorn Sauce Recipes

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

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.

CHICKEN WITH MUSHROOM-PEPPERCORN SAUCE

Steps:

• Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
• cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
• Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
• chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
• oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
• stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
• chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
• 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
• together milk and flour. Add to skillet. Cook and stir till thickened and
• bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
• chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
• Garnish with fresh sage sprigs, if desired.

CHICKEN WITH PEPPERCORN-MUSHROOM GRAVY AND TRUFFLE MASHED POTATOES

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: cream cheese, coarse black pepper Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using NY strip steak, follow same instructions as chicken in Step 3 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Halve to serve. 1 Mash the Potatoes Cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add butter, half the cream cheese (reserve remaining for sauce), 1/2 tsp. salt, and half the potato cooking water. Mash until creamy, with a few lumps. If too thick, add remaining potato cooking water, 1 Tbsp, at a time, until desired consistency is reached. Stir in half the truffle oil. Taste, and add more if desired. Cover and set aside.While potatoes cook, roast broccolini. 2 Roast the Broccolini Trim bottom end from broccolini. If stems are thicker than 1/2", halve lengthwise.Place broccolini on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.Spread into a single layer and roast in hot oven until broccolini tops are lightly charred, 10-12 minutes.If broccolini finishes before rest of meal, remove from oven and tent with foil.While broccolini roasts, prepare ingredients. 3 Prepare the Ingredients Cut mushrooms into 1/4" slices.Pat chicken breasts dry, and season both sides with a pinch of coarse black pepper (reserve remaining for sauce). 4 Cook the Chicken Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and tent with foil.Reserve pan; no need to wipe clean. 5 Make Sauce and Finish Dish Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until softened, 4-5 minutes.Add 1/4 cup water, demi-glace, remaining cream cheese, and two pinches of coarse black pepper. Bring to a simmer.Once simmering, stir occasionally until sauce is thickened and creamy, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

CHICKEN WITH PEPPERCORN SAUCE

Steps:

• Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.
• Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
• Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
• Add the white wine and reduce until it is a syrup.
• Add 1/2 of the peppercorns and crush with a fork in the pan.
• Add the chicken stock and reduce by 1/2.
• Now, tranfser the liquid from the pan into blender and blend until smooth.
• Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.
• Cook this slowly until the mixture thickens.
• Pour over the cooked chicken breasts and enjoy.