Cream Of Mushroom Fried Chicken Recipes

CREAM OF MUSHROOM CHICKEN

Steps:

• In a large skillet heat the oil over medium heat. Season the chicken with garlic powder, salt and pepper.
• Brown the chicken on both sides until golden, about 2 minutes.
• Add the cream of mushroom soup and spread over the top. When soup begins to bubble, cover pan, lower heat to a simmer and cook for 5-10 minutes, or until cooked through.
• Serve over noodles, rice or mashed potatoes.

CREAM OF MUSHROOM CHICKEN

Steps:

• In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
• When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

CREAM OF MUSHROOM FRIED CHICKEN

Steps:

• Prepare raw chicken chunks on a plate, whisk eggs together in a small bowl, and pour bread crumbs into a second small bowl. Gather the three dishes together near the stove-top for easy frying.
• Heat a generous amount of cooking oil in a frying pan on Medium-Medium High heat.
• Dip each piece of chicken into the eggs and then coat in bread crumbs before placing on the frying pan.
• Continue the previous step until all the chicken is fried, being careful to turn the chicken using tongs or cooking chopsticks to prevent burning. I usually only move the chicken once or twice while cooking so the breading stays on.
• When each piece of chicken is fully cooked, move it to another plate covered with paper towels to drain the grease before placing all of the chicken into a regular sized casserole dish.
• Once all of the chicken is fried and in the casserole dish, mix together the cream of mushroom soup and water in a bowl and cover the top of the chicken with the mixture. (I pour the soup into a bowl and simply refill each can with water).
• Bake in the oven at 375 degrees for about 45 minute or until the chicken is golden brown and soup is bubbling.
• Serve over white rice or pasta and season with salt and pepper.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

Steps:

• Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
• Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
• While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
• Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

CREAM OF MUSHROOM SMOTHERED CHICKEN LEGS

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. Grease 9x9 pan with 1 tbsp of butter (give or take).
• 3. In a bowl, mix 1 cup of rice, 1 package of Lipton Mix, 1 cup (or can) of water, 1 cup (or can) of milk, 2 tablespoons of melted butter.
• 4. Pour the mixture in the greased pan.
• 5. Layer 6-8 chicken legs in the mixture that's in the pan.
• 6. Cover the pan with foil.
• 7. Bake at 350 degrees for 90 minutes.

BETTER THAN BEST FRIED CHICKEN

Steps:

• In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
• In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
• Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
• Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.