Soy Chicken With Mushrooms Spinach Recipes

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20-MINUTE SKILLET MUSHROOM CHICKEN



20-Minute Skillet Mushroom Chicken image

Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

1 1/2 lb (700g) boneless skinless chicken breasts
Kosher salt and black pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon coriander
2 tablespoons extra virgin olive oil
1 tablespoon ghee or unsalted butter
12 ounce fresh large mushrooms, (sliced)
1/2 cup chicken broth
3 green onions, (chopped)
2 garlic cloves, (minced)
kosher salt and black pepper
Parsley for garnish

Steps:

  • Heat oven to 200 degrees F. You will use it to keep the chicken warm.
  • Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
  • In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
  • In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
  • Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving

CHICKEN AND SPINACH IN CREAMY PARMESAN MUSHROOM SAUCE



Chicken and Spinach in Creamy Parmesan Mushroom Sauce image

Chicken and Spinach in Creamy Parmesan Mushroom Sauce is your perfect comfort food as well as an easy midweek dinner! Using boneless and skinless chicken thighs guarantees juicy and tender result

Provided by Olya

Categories     Main Course

Time 30m

Number Of Ingredients 12

2 Tbsp olive oil
4 boneless skinless chicken thighs ((thinly sliced))
10 oz mushrooms ((1 package) )
Salt and pepper to taste
4 Tbsp butter
4 cloves garlic (minced)
1 Tbsp flour
1/2 cup chicken broth
1 cup half and half
1/2 cup grated Parmesan cheese
1/2 Tsp salt
1 cup spinach

Steps:

  • Chicken and mushrooms: In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Season chicken with salt and pepper right inside the pan. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
  • Sauce: To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned - only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny). Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
  • Add salt slowly and taste the sauce to make sure the salt level is to your liking.
  • Spinach: Add spinach to the sauce and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference.
  • Putting it all together: Add the chicken and mushrooms back into the pan and mix in well. Serve warm and garnish it with parsley, if desired.
  • Eat as is, or serve along pasta or rice.

Nutrition Facts : Calories 455 kcal, Carbohydrate 8 g, Protein 33 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 136 mg, Sodium 856 mg, Sugar 1 g, ServingSize 1 serving

SOY CHICKEN WITH MUSHROOMS & SPINACH



Soy Chicken With Mushrooms & Spinach image

This hearty weekday dinner is based on a recipe featured in the January 2009 issue of "recipes +" magazine. The original recipe called for pork instead of chicken. If you want to make his a little more budget friendly, you could omit the Swiss brown mushrooms, and use 400g button mushrooms instead.

Provided by Sara 76

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

600 g chicken breast fillets, cut into 4 medallions
1/4 cup reduced sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons lemon juice (or lime juice)
2 teaspoons sesame oil
1/4 cup coriander, chopped
1 tablespoon ginger, grated
1 garlic clove, crushed
200 g swiss brown mushrooms, sliced
200 g button mushrooms, quartered
cooking spray
80 g baby spinach leaves
1 fresh long red chili pepper, finely chopped

Steps:

  • Place chicken in a glass dish. Drizzle with 2 tablespoons of soy sauce; turn to coat. Cover with plastic food wrap. Chill for 15 minutes to marinate.
  • Combine remaining soy sauce wih oyster sauce, juice, oil, half the coriander, ginger, garlic, and 2 tablespoons water in a small jug.
  • Heat a char grill on high. Add chicken; cook for 4 minutes on each side, or until cooked. Transfer to a plate. Cover with foil and let rest for 5 minutes.
  • Meanwhile, heat a large frying panover moderate heat. Spray mushrooms with oil. Add mushrooms to pan; cook and stir for 3 minutes. Add sauce mixture; bring to boil. Add spinach. Cover; cook for 1-2 minutes, shaking pan occasionally, or until spinach wilts. Remove from heat.
  • Spoon spinach mixture among serving plates. Top with chicken; sprinkle with the remaining coriander and chilli.

Nutrition Facts : Calories 233.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 87, Sodium 897.3, Carbohydrate 9.2, Fiber 1.7, Sugar 2.6, Protein 38.9

VELVET CHICKEN WITH MUSHROOMS, SPINACH, AND GINGER-LEMON SAUCE



Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce image

Yield Makes 4 servings

Number Of Ingredients 15

3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons finely shredded peeled fresh ginger
2 teaspoons grated lemon peel
2 teaspoons sugar
1 large egg white
1 tablespoon cold water
2 teaspoons cornstarch
12 ounces chicken tenders, halved lengthwise
1 tablespoon vegetable oil
8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 large red bell pepper, thinly sliced
2 large garlic cloves, minced
1 6-ounce bag baby spinach leaves

Steps:

  • Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken. Let sauce and chicken stand 15 minutes.
  • Heat wok or large nonstick skillet over medium-high heat 1 minute. Add oil and tilt to coat. Add chicken; stir-fry 2 minutes. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss 1 minute.

SPINACH AND MUSHROOM SMOTHERED CHICKEN



Spinach and Mushroom Smothered Chicken image

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

1-1/2 teaspoons olive oil
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
3 cups fresh baby spinach
2 tablespoons chopped pecans
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

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

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