CREAMY LEMON CHICKEN BREASTS AND MUSHROOMS
This lush, lemony cream sauce coats thin-cut, browned chicken breasts beauties with mushrooms for a fast and easy 30-minute chicken dinner.
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet for even thickness, about 1/2 inch thick. Season the breasts with kosher salt and freshly ground black pepper and set aside.
- Melt 2 tablespoons of butter over medium high heat in a large skillet and add the mushrooms. Sprinkle with a few pinches of kosher salt and cook for 3 minutes or until the mushrooms soften and brown. Transfer the mushrooms to a bowl.
- In the same skillet over medium-high, melt the remaining 2 tablespoons of butter with the canola oil. Add two of the chicken breasts to the skillet and cook until golden browned, about 5 minutes on each side. Transfer the chicken breasts to a plate and repeat with the other two breasts. Leave the browned fond and any residual goodness in the pan. Discard any burned bits and wipe out any extra dark spots of the pan.
- Remove the skillet from the heat. Carefully add the vermouth, lemon juice and lemon peel. Return to medium high heat and cook for 1-2 minutes, scraping the cooked bits from the bottom of the skillet. Add the cream and cook for a few more minutes for the sauce to thicken and reduce. Add the chicken and mushrooms back to the skillet, toss in the cream, and sprinkle with Parmesan cheese. Cook for 2 more minutes to warm the chicken and melt the cheese. Taste the sauce for seasoning and garnish with parsley. Serve with steamed rice, noodles, potatoes, or other vegetables.
Nutrition Facts : Calories 447 kcal, Carbohydrate 5 g, Protein 17 g, Fat 40 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 153 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH
This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
- Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.
BALSAMIC CHICKEN WITH LEMONY BEANS AND MUSHROOMS
Our tangy balsamic chicken is the ultimate quick-fix protein that offers maximum mouthwatering flavor alongside crisp beans and meaty mushrooms.
Provided by Clean Eating
Categories Dinner, Dinner Tonight
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot halfway with water and bring to a boil. Prepare an ice bath nearby. Add beans to pot and reduce heat to medium-high. Cook until tender-crisp, about 5 minutes. Drain and plunge into ice bath; drain again and set aside. In a large nonstick skillet, heat 1 tsp oil on medium. Add mushrooms and sauté, stirring occasionally, for 8 to 10 minutes. Stir in garlic, lemon zest and juice and sauté for 1 minute. Stir in beans and heat through. Remove from heat and cover to keep warm. Meanwhile, in a separate large nonstick skillet, heat remaining 1 tsp oil on medium. Add onion and sauté for 5 minutes. Add chicken, vinegar, thyme and salt and cook, stirring often, for 8 minutes, until chicken is cooked through. Remove from heat. Divide chicken and bean mixtures among plates and drizzle chicken with pan juices.
Nutrition Facts : Calories 235 calories
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
BALSAMIC CHICKEN AND MUSHROOMS
Make and share this Balsamic Chicken and Mushrooms recipe from Food.com.
Provided by Normaone
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a nonstick skillet, heat 1 teaspoon of the oil.
- In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
- Add the chicken and coat both sides with the mixture.
- Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
- Transfer to a plate and keep warm.
- In the skillet, heat the remaining teaspoon of oil.
- Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
- Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
- Serve the chicken, topped with the mushrooms.
LEMON AND GARLIC CHICKEN WITH MUSHROOMS
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
- Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams
More about "balsamic chicken with lemony beans and mushrooms recipes"
BALSAMIC CHICKEN AND VEGGIES (ONE SKILLET, 25 MINUTES!) - CARLSBAD …
From carlsbadcravings.com
Reviews 4Servings 4-6
- Whisk the balsamic sauce ingredients together in a medium bowl. Remove 2 tablespoons and add to a bowl or freezer bag with the chopped chicken; set aside to marinate while you chop the veggies and steam the sweet potatoes (up to 30 minutes at room temp or 4 hours in the fridge). Reserve remaining sauce for later.
- Add chopped sweet potatoes to a microwave safe bowl with a lid. Add water it reaches ¼-inch up the sides. Cover and microwave for 5-7 minutes or until fork tender; drain and set aside.
- Melt butter in olive oil in a large skillet over medium-high heat. Sauté chicken for 1 minute then add shallot and cook just until the outside of the chicken is no longer pink. Add the asparagus, and tomatoes and cook an additional 1-2 minutes or until asparagus are crisp-tender. Add garlic and sauté 30 seconds.
- Add the sweet potatoes back to the skillet along with the remaining balsamic sauce (that didn’t touch the raw chicken). Cook, stirring constantly, until chicken is cooked through and the sauce is thickened, about 1 minute. Taste and add brown sugar for sweeter, balsamic or lemon juice for tangier. Dig in!
CREAMY BALSAMIC CHICKEN AND MUSHROOMS | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
CREAMY BALSAMIC MUSHROOM BACON CHICKEN | THE …
From therecipecritic.com
BALSAMIC CHICKEN WITH MUSHROOMS - SLENDER KITCHEN
From slenderkitchen.com
BALSAMIC CHICKEN AND MUSHROOMS - CREAMY BALSAMIC CHICKEN
From howsweeteats.com
BALSAMIC CHICKEN AND MUSHROOMS - THE SEASONED MOM
From theseasonedmom.com
BALSAMIC CHICKEN WITH GREEN BEANS | MYFITNESSPAL
From blog.myfitnesspal.com
MUSHROOM CHICKEN WITH GREEN BEANS - I WASH YOU DRY
From iwashyoudry.com
20-MINUTE SKILLET MUSHROOM CHICKEN | THE …
From themediterraneandish.com
EASY BALSAMIC CHICKEN - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (148)Calories 288 per servingCategory Main Course
SKILLET LEMON CHICKEN WITH MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BALSAMIC VINEGAR CHICKEN AND MUSHROOMS RECIPES - YUMMLY
From yummly.com
BALSAMIC CHICKEN MARINADE RECIPE - GRILLONADIME.COM
From grillonadime.com
BALSAMIC VINEGAR CHICKEN AND MUSHROOMS RECIPES - YUMMLY
From yummly.com
BALSAMIC CHICKEN WITH MUSHROOMS RECIPES (64) - COOKPAD
From cookpad.com
THE 30 BEST WEEKNIGHT DINNERS YOU CAN MAKE IN 30 MINUTES OR LESS
From simplyrecipes.com
HONEY BALSAMIC CHICKEN RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
33 BEST WHOLE30 CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SHEET PAN CHICKEN THIGHS AND VEGGIES (EASY!) - WHOLESOME YUM
From wholesomeyum.com
BALSAMIC VINEGAR CHICKEN AND MUSHROOMS RECIPES - YUMMLY
From yummly.com
BALSAMIC CHICKEN TENDERS W/ VEGGIES | CLEAN FOOD CRUSH
From cleanfoodcrush.com
10+ BEST SHEET-PAN CHICKEN DINNER RECIPES - EATINGWELL.COM
From eatingwell.com
PAGE NOT FOUND • INSTAGRAM
From instagram.com
36 CHICKEN BREAST RECIPES THAT ARE EASY AND OH SO JUICY
From tasty.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love