SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
SPINACH AND MUSHROOM SMOTHERED CHICKEN
Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. -Katrina Wagner, Grain Valley, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
SUNNY'S EASY SMOTHERED CHICKEN
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
- Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.
SMOTHERED CHICKEN WITH MUSHROOMS AND ONIONS
This hearty and delicious dish is actually diet-friendly! The recipe was printed in a local newspaper about 10 years ago; however, the recipe is identical to one found in the "Williams-Sonoma Kitchen Library: Healthy Cooking" by John Phillip Carroll. I recommend serving this over rice.
Provided by D. Todd Miller
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2 inch thick. Set aside with the onion and the mushrooms.
- Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper. Cook, turning once, until browned (about 2 minutes per side). Transfer chicken to a plate and set aside.
- Return the pan to medium-high heat and add oil. When hot but not smoking, add the carrot, onion, and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned (about 7 minutes).
- Sprinkle with the flour and cook, stirring constantly, until fully blended (about 2 minutes longer).
- Add the broth and the tarragon (if desired) and bring to a boil, stirring frequently until slightly thickened.
- Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout (when cut open with a knife) and the vegetables are tender (about 10 minutes).
- Season with salt and pepper to taste, and serve immediately.
Nutrition Facts : Calories 274.7, Fat 9.3, SaturatedFat 1.5, Cholesterol 65.8, Sodium 764, Carbohydrate 14.8, Fiber 2.1, Sugar 4.2, Protein 32.6
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
CREAM OF MUSHROOM SMOTHERED CHICKEN LEGS
Make and share this Cream of Mushroom Smothered Chicken Legs recipe from Food.com.
Provided by LadyBoss
Categories < 4 Hours
Time 1h45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 601.3, Fat 32.2, SaturatedFat 10.7, Cholesterol 161.4, Sodium 1348.6, Carbohydrate 38.4, Fiber 0.8, Sugar 0.2, Protein 36.6
MUSHROOM SMOTHERED CHICKEN
This is too good to pass up! A 5-Star, I promise. It's easy and presents beautifully over my Instant Gnocchi (#113377) or a toasted baguette. A BH&G recipe.
Provided by SmHerndon
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat.
- In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally.
- Remove chicken from skillet; set aside.
- Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits.
- Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme.
- Bring to boiling; reduce heat.
- Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm.
- Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream.
- Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.
More about "mushroom smothered chicken recipes"
FRENCH ONION SMOTHERED CHICKEN WITH MUSHROOMS - LISA G COOKS
From lisagcooks.com
Cuisine CanadianCategory ChickenServings 4Total Time 26 mins
- Heat a large oven-safe pan (such as a cast-iron) over medium-high heat and add in one tbsp. of the butter and the olive oil. Once the fat has melted and the pan is hot, add in the mushrooms, onion and thyme sprigs. Season with salt and pepper.
- Sauté the veggies for 5-7 minutes, until the mushrooms have given off their water and the onions are browned. Set the veggies aside, discard the thyme sprigs and return the pan to medium-high heat.
- Add the remaining butter and when it’s melted add in the chicken breasts; season with salt and pepper.
CHICKEN WITH MUSHROOM GRAVY | RECIPETIN EATS
From recipetineats.com
4.9/5 (96)Total Time 20 minsServings 4Calories 398 per serving
- Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Sprinkle both sides generously with salt and pepper.
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