Chicken Broccoli With Mushroom Sauce Recipes

CREAMY BROCCOLI AND MUSHROOM CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
• Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
• Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.

CHICKEN AND BROCCOLI WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 375F degrees.
• Cook broccoli according to package directions.(I use a little more)This recipe can be made with asparagus instead of broccoli.
• Mix margarine and flour together in saucepan.
• Cook briefly over medium heat.
• Blend in chicken broth,stirring constantly until thickened and smooth.
• Stir in mushrooms and their liquid.
• Season to taste.(I use garlic powder and season salt.Also I make twice as much sauce).
• Place cooked broccoli pieces in a shallow pan.
• Cover with sliced chicken and pour mushroom sauce over all.
• Top with parsley and bread crumbs.( I use more bread crumbs than recipe calls for.).
• Bake, uncovered,15 to 25 minutes, or until bubbly and brown on top.

QUICK CHICKEN MUSHROOM AND BROCCOLI STIR-FRY

Steps:

• Heat oil in wok over medium-low heat.
• Cook chicken till golden brown.
• Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
• Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
• cover, and continue to cook till vegetables tender. NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
• Serve with a side of rice if you'd like.
• Awsome!

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI

Steps:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

CHICKEN N' BROCCOLI IN MUSHROOM SAUCE

Steps:

• Set oven to 375 degrees.
• grease a 9-inch square pan.
• Steam the broccoli spears until tender-crisp, then plunge into ice water to stop the cooking process.
• Drain, and blot dry on paper towels.
• Arrange on bottom of baking pan.
• Evenly place chicken over the broccoli; set aside.
• FOR SAUCE: heat butter in a skillet over medium heat, swirl to coat bottom of skillet.
• cook the mushrooms, until they have released their juices (about 7-9 minutes); increase heat to high, cook, uncovered for another 1-2 minutes more, and let liquid evaporate; set aside don't drain the butter, leave in skillet.
• In a the same skillet, pour in the broth and evaporated milk; whisk in the flour until thick (about 3 minutes), add in the cooked mushrooms back in, with the Parmesan cheese and green onions, black pepper and a Pinch of nutmeg (if using); stir to combine well.
• Pour the cooked sauce over the chicken and broccoli in the baking dish.
• Mix all topping ingredients together; sprinkle over casserole.
• Bake in oven for 30-35 minutes, or until hot and bubbly.