EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE
A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.
Provided by Lena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
- Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.
Nutrition Facts : Calories 671.3 calories, Carbohydrate 17.9 g, Cholesterol 223.5 mg, Fat 50.8 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 26.5 g, Sodium 257.2 mg, Sugar 5.7 g
CHICKEN, COURGETTE AND MUSHROOM CURRY
Make and share this Chicken, Courgette and Mushroom Curry recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry in ghee (or oil) the onions, when soft add the tomatoes, turn up the heat and stir/break down the mix. Use a hand blender if you want a smooth consistency.
- Add the spices, salt and contine to stir.
- Add the chicken, stir until chicken turns white, then add the courgettes.
- Keep cooking until the chicken is almost cooked.
- Add the mushrooms. Then check taste first, (may be a slight bitter taste, if so add sugar to taste).
- Add cream-check consistency and taste.
- Serve with basmati rice and/or nan bread.
Nutrition Facts : Calories 241.4, Fat 13.8, SaturatedFat 4.3, Cholesterol 56.7, Sodium 360.6, Carbohydrate 12.3, Fiber 3.5, Sugar 7.3, Protein 19
CHICKEN WITH MUSHROOM CURRY SAUCE
This is not an authentic Asian curry recipe (especially if you use the optional brandy!). I just made it up as I went along, adding what needed using, but the result was so good, I thought I'd share it.
Provided by English Sunset
Categories Curries
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
- Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
- Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.
- Serve with savoury rice.
Nutrition Facts : Calories 351.1, Fat 15.4, SaturatedFat 6.3, Cholesterol 113.8, Sodium 259.3, Carbohydrate 9.4, Fiber 2, Sugar 3.9, Protein 43.1
HONEY CURRIED CHICKEN
This is a simple, wonderful recipe with no exact measuring and you can add and delete all ingredients to your taste. Great for a picnic or warm and serve the next day. It always works. You will be very popular.
Provided by CARROLL
Categories Main Dish Recipes Curries Chicken
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 17.4 g, Cholesterol 86.3 mg, Fat 17.7 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 5 g, Sodium 210.5 mg, Sugar 15.9 g
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