CHICKEN SALAD WITH SAUTEED MUSHROOMS
Make and share this Chicken Salad With Sauteed Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a non stick frypan; add sliced fresh mushrooms; saute until nicely browned on both sides, about 10 minutes; Set aside to cool.
- Add the next 5 ingredients to a large bowl, from celery to lettuce, mix well.
- Scatter warm mushrooms over all, place chicken slices on top, sprinkle salt and freshly ground course pepper over all.
- We prefer ours with just the salt and pepper, if you prefer, add your choice of salad dressing.
Nutrition Facts : Calories 314, Fat 18.2, SaturatedFat 4.5, Cholesterol 92.8, Sodium 269.1, Carbohydrate 5.1, Fiber 1.9, Sugar 2.5, Protein 32
CHICKEN AND MUSHROOM SAUTE
A quick and easy dish that is low fat and delicious. Serve over cooked rice.
Provided by ANGCHICK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 2
Number Of Ingredients 12
Steps:
- Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
- To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
- Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g
SAUTéED CHICKEN WITH WILD MUSHROOMS
Provided by Bradley Dickinson
Categories Bean Chicken Mushroom Sauté Valentine's Day Low Cal Low Sodium Dinner Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
- Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
- Serve chicken and sauce over orzo or steamed rice.
CHICKEN GRUYERE WITH SAUTEED MUSHROOMS
Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.
Provided by Rebecca
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
- In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
- Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.
Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g
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