CHICKEN WITH CREAMY MUSHROOM SAUCE
This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
- Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
- Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
- Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
- Finish and Serve: Garnish with parsley and serve hot.
Nutrition Facts : Calories 541 kcal, Carbohydrate 10 g, Protein 29 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 210 mg, Sodium 173 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE
Make and share this Chicken Breast With White Wine and Mushroom Cream Sauce recipe from Food.com.
Provided by sams1
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 180C/350°F.
- Heat a large non stick pan over medium heat.
- Brush chicken with oil and rub in salt and pepper if desired.
- Cook chicken for 1 minute, until golden on each side.
- Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
- "White wine and mushroom sauce".
- Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
- Add stock and wine and simmer for about 4 minutes.
- Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
- Pour the sauce over the chicken and enjoy!
Nutrition Facts : Calories 486.2, Fat 35.8, SaturatedFat 16, Cholesterol 160, Sodium 157.6, Carbohydrate 4.6, Fiber 0.4, Sugar 1.6, Protein 33.6
GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
- Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
CHICKEN IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
WINE-POACHED CHICKEN WITH MUSHROOM SAUCE
This simple but full-flavored poached chicken recipe bursts with freshness. I suggest serving this delicious dish over a bed of buttered egg noodles.
Provided by Howard Lavitt
Categories Everyday Cooking Special Collection Recipes New
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
- Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
- Pour mushroom sauce over chicken. Garnish with parsley.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 5.1 g, Cholesterol 164.7 mg, Fat 24 g, Fiber 0.5 g, Protein 35.6 g, SaturatedFat 14.2 g, Sodium 314.4 mg, Sugar 1.5 g
CHICKEN WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
WHITE WINE & MUSHROOM CHICKEN
Chicken with a creamy white wine & button mushroom sauce
Provided by conal001
Time 50m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
- Add the mushrooms and cook until lightly browned.
- Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
- Turn down the heat and stir in the cream fraiche and thyme.
- Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
- Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.
CHICKEN WITH WINE AND MUSHROOMS
Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
- In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
- Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
- In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
- Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
- Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
- Serve over rice, noodles or mashed potatoes.
- NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.
WHITE WINE GARLIC CHICKEN
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM
Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
- Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
- Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 10.7 g, Cholesterol 100.4 mg, Fat 21.1 g, Fiber 1.1 g, Protein 26.6 g, SaturatedFat 6.8 g, Sodium 441.6 mg, Sugar 1.9 g
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