Better Homes And Gardens Chicken With Creamy Mushrooms Recipes

CLASSIC CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F. Cook spaghetti according to package directions; drain.
• Meanwhile, in a 4-qt. Dutch oven melt butter over medium. Add mushrooms and green onions; cook until tender, stirring occasionally. Stir in flour, nutmeg, and pepper. Gradually stir in broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken, sherry, and half of the cheese. Add spaghetti; stir gently to coat.
• Transfer pasta mixture to a 2-qt. rectangular baking dish. Sprinkle with remaining cheese and the almonds. Bake 15 minutes or until heated through. If desired, sprinkle with parsley before serving.

BETTER HOMES AND GARDENS' CHICKEN WITH CREAMY MUSHROOMS

Steps:

• In a 12-inch skillet cook mushrooms, uncovered, in 1 tablespoon of hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.
• Reduce heat to medium. Add remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook, uncovered, for 8 to 12 minutes or until no longer pink (170¿ F), turning once. Remove chicken from skillet and keep warm.
• Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat.
• Stir in cream, capers, and pepper. Bring to boiling; boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened.
• Return mushrooms to skillet; heat through. Cut each chicken piece in half horizontally to make two thin pieces, if desired. Top with mushroom sauce. Serve with steamed vegetables, if desired.

CHICKEN WITH MIXED MUSHROOMS AND CREAM

Steps:

• Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
• Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
• Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
• Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.