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
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.
CRAIG CLAIBORNE'S SMOTHERED CHICKEN WITH MUSHROOMS
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor. (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy. In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
Provided by Sam Sifton
Categories dinner, times classics, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Craig Claiborne believed a black iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure.
- Melt half the butter in the pan and add the chicken skinside down. Cover the chicken firmly with a plate that will fit comfortably inside the pan. Place a heavy can, stone or brick on the top of the plate to weight it down. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, approximately 25 minutes.
- Remove weight and plate and weights. Pour off most of the fat from the pan and add the remaining two tablespoons of butter. Turn the chicken skin-side up.
- Scatter the mushrooms over the chicken. Scatter the onions around it. Add the bay leaf, thyme, wine and chicken broth. Replace the plate and the weights and continue cooking over low heat about 45 minutes longer.
- Remove the chicken to a warm platter. Spoon the mushrooms and onions around the chicken. Cook down the pan liquid until reduced by half. Pour this over the chicken and sprinkle with parsley.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 26 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram
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.
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
SMOTHERED CHICKEN WITH MUSHROOMS
A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!
Provided by M. Kertello
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 53m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g
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