CHICKEN WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
CHICKEN WITH WILD MUSHROOMS AND BALSAMIC CREAM SAUCE
This is from Rachael Ray's 30 minute meals. (May take a bit longer!) You might consider doubling the sauce!
Provided by cookiedog
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
- Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.
- Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Nutrition Facts : Calories 759.3, Fat 35, SaturatedFat 12.2, Cholesterol 142.2, Sodium 310.5, Carbohydrate 60.5, Fiber 4.5, Sugar 7.1, Protein 50.8
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.
BALSAMIC VINEGAR CHICKEN WITH WILD MUSHROOMS
Make and share this Balsamic Vinegar Chicken With Wild Mushrooms recipe from Food.com.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl let the porcini soak in 1 cup boiling water for 10 minutes, or until they are soft, and drain them well, reserving the liquid.
- Season the chicken with pepper and dredge it in the flour, shaking off the excess.
- In a large heavy skillet cook the bacon over moderate heat, stirring, until it is golden and crisp, transfer it with a slotted spoon to paper towels, and let it drain. Add to the skillet the chicken, skin side down, and cook it, turning it occasionally, for 20 minutes, or until it is golden and crisp. Transfer the chicken with a slotted spoon to a plate, season it with salt, and discard the fat in the skillet.
- Add the oil to the skillet and in it cook the garlic over low heat, stirring for 1 minute. Add the reserved porcini liquid, the wine, the broth, and 3 tablespoons of the vinegar and boil the mixture for 4 minutes. Add the arrowroot mixture in a stream, stirring, stir in the tomatoes and add the chicken, turning it to coat it with the sauce. Simmer the mixture, covered, for 10 minutes, stir in the porcini and the bacon and simmer the mixture, covered, for 10 minutes. Stir in the remaining 1 tablespoon vinegar with salt and pepper to taste and sprinkle the mixture with the parsley.
Nutrition Facts : Calories 355.1, Fat 25.2, SaturatedFat 7.2, Cholesterol 91.8, Sodium 350.4, Carbohydrate 8.1, Fiber 0.9, Sugar 2.5, Protein 19.5
CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR
Provided by Pierre Franey
Categories dinner, easy, one pot, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
- Rinse the mushrooms; drain and pat dry.
- Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
- Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
- Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
- Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
- Transfer the pieces to a warm serving platter and cover with foil.
- Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
- Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
CHICKEN WITH BALSAMIC VINEGAR AND MUSHROOMS
I wanted to create a fairly quick and easy recipe for a weeknight meal that was also quite delicious. After some experimentation, this is what developed. I love it served with Rice à la Frances.
Provided by DrBuzzetta
Categories Chicken Breast
Time 55m
Yield 3-5 breasts, 3-5 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat olive oil until very hot.
- Add chicken breasts to pan (don't crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown - about 5 min per side.
- Remove breasts to a plate - don't worry if they are not fully cooked, they will be added to the pan again for additional cooking.
- Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
- Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
- Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
- Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
- Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
- Cook about 8-10 minutes.
- Remove breasts and mushrooms to serving platter.
- Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
- Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.
Nutrition Facts : Calories 599.3, Fat 41, SaturatedFat 7.7, Cholesterol 92.8, Sodium 499.7, Carbohydrate 15.1, Fiber 1.7, Sugar 9.8, Protein 35.5
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BALSAMIC CHICKEN WITH MUSHROOMS - SLENDER KITCHEN
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- Season the chicken with salt and pepper. Heat the olive oil over medium high heat. Add the chicken and sear on both sides until golden brown, about 2-3 minutes. Remove the chicken and set aside.
- Add the garlic and mushrooms to the skillet and cook for 3-4 minutes until mushrooms begin to soften. Add the chicken broth, balsamic vinegar, and thyme to the skillet. Stir and scrape any browned bits off the bottom of the pan.
- Add the chicken and let simmer for 10-15 minutes on low heat or until the chicken is fully cooked.
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