Smothered Chicken In Mushroom Ragout Recipes

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

MUSHROOM SMOTHERED CHICKEN

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.

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 IN MUSHROOM RAGOUT

Steps:

• Heat olive oil in a large nonstick skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to pan and saute 6 minutes on each side. Remove from pan and keep warm.
• Add mushrooms and leeks (or shallots/onions) to pan and saute for 8 minutes. Return chicken to pan.
• Add wine, broth, sherry and salt and cook for 2 minutes until chicken is cooked through.
• Remove from heat and add sour cream. If the sauce is too thick, thin it out with milk or half and half.
• Serve over noodles and garnish with fresh parsley.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

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.

SMOTHERED CHICKEN

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.