Chicken Cutlets With Creamy Mushroom Gravy Recipes

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CHICKEN CUTLETS WITH MUSHROOM SAUCE



Chicken Cutlets with Mushroom Sauce image

For a quick hearty entree, make these no-fuss poultry cutlets from Judy Grebetz of Racine, Wisconsin. The boneless chicken breasts brown on the stovetop in no tine.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon salt
1/2 teaspoon pepper, divided
2 teaspoons butter
2 tablespoons chopped green onion
2 garlic cloves, minced
2 cups sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons cornstarch
1/4 cup red wine or additional reduced-sodium chicken broth
2 to 3 drops browning sauce, optional

Steps:

  • Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.

Nutrition Facts :

CREAMY GARLIC MUSHROOM CHICKEN THIGHS



Creamy Garlic Mushroom Chicken Thighs image

Golden seared chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!

Provided by Karina

Categories     Dinner

Time 25m

Number Of Ingredients 13

1 1/2 pounds (700g) boneless skinless chicken thighs ((around 6-8 fillets))
1 teaspoon each onion powder and garlic powder
1/2 teaspoon each of dried thyme and rosemary
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons olive oil
1 tablespoon butter
8 ounces (250 g) sliced brown mushrooms
4 cloves garlic, (minced (or 1 tablespoon minced garlic))
1 tablespoon fresh chopped parsley
1/2 - 1 teaspoon each of dried thyme and dried rosemary ((adjust to your taste))
1 1/2 cups heavy cream / thickened cream ((evaporated milk or half and half)*)
1/2 cup fresh shredded parmesan cheese

Steps:

  • Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
  • To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
  • Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
  • Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

Nutrition Facts : Calories 326 kcal, Carbohydrate 3 g, Protein 26 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 442 mg, ServingSize 1 serving

CHICKEN BREASTS WITH CREAMY MUSHROOM GRAVY



Chicken Breasts with Creamy Mushroom Gravy image

Satisfy gravy cravings with a 30-minute dinner take using chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts (4 oz each)
1/2 cup Original Bisquick™ mix
1/2 teaspoon garlic powder
1 egg
3 tablespoons vegetable oil
1 1/2 cups sliced fresh mushrooms
3 tablespoons Original Bisquick™ mix
2 medium green onions, sliced (2 tablespoons)
1 cup milk
1 1/2 teaspoons soy sauce

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm.
  • In same skillet, heat remaining 1 tablespoon oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until browned. Add 3 tablespoons Bisquick mix and the onions; cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken.

Nutrition Facts : Calories 370, Carbohydrate 18 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 1 g

CHICKEN CUTLETS WITH CREAMY MUSHROOM GRAVY



Chicken Cutlets With Creamy Mushroom Gravy image

This is simple to make and so good! I have made it several times and plan on making it on a regular basis, we really enjoyed this chicken dish. Although it does not say to, I deglazed the pan with about 1/4 cup dry white wine after I browned the cutlets and transfered them to a plate, you can also deglaze with dry vermouth. If you don't care for garlic then leave it out.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup flour
1 1/2 teaspoons dried thyme (rubbed between fingers)
1/2 teaspoon allspice
1 teaspoon salt
pepper
4 large boneless skinless chicken breasts, pounded slightly thin
1 tablespoon oil
3 tablespoons butter (or use 1/4 cup butter)
1 lb button mushroom, sliced
1 medium onion, chopped
1 tablespoon chopped garlic (optional)
1 cup whipping cream
1 -2 tablespoon grated parmesan cheese (or to taste)
1 cup chicken broth

Steps:

  • Flatten chicken breasts slightly between two pieces of plastic wrap.
  • In a small bowl, combine flour, 1 teaspoon thyme, allspice, salt and pepper (set aside about 1 heaping tablespoon flour).
  • Rinse the chicken in cold water, pat dry with paper towel.
  • Coat the chicken with flour mixture.
  • In a heavy large skillet oven medium heat melt the butter with olive oil.
  • Add the chicken and brown for about 3-4 minutes on each side; transfer to a plate.
  • At this point you can deglaze with white wine if desired.
  • Add in sliced mushrooms, onion, garlic (if using) and remaining 1/2 teaspoons dried thyme; saute until mushrooms are brown (about 5 minutes).
  • Mix in reserved 1 tablespoon flour; cook 1 minute.
  • Add in the whipping cream, grated Parmesan cheese and chicken broth; bring to a boil and stir occasionally.
  • Return the chicken and any juices to the skillet.
  • Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy thickens slighty (about 5-8 minutes).

Nutrition Facts : Calories 552, Fat 36.8, SaturatedFat 20.5, Cholesterol 173.9, Sodium 959.2, Carbohydrate 20.9, Fiber 2.2, Sugar 3.4, Protein 35.7

CHICKEN CUTLETS WITH MUSHROOM DRESSING



Chicken Cutlets With Mushroom Dressing image

This French-inspired chicken dish isn't exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort. First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried. They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken. Serve with a crisp green salad (and a potato gratin or pommes Anna if you're feeling particularly ambitious). If you'd prefer to fry the chicken 30 minutes or so in advance and keep it in the oven at 175 degrees, that'll work beautifully. As for what to drink, this dish pairs perfectly with the pinot noirs of the Côte Chalonnaise on the southern end of Burgundy. Bon appétit!

Provided by Florence Fabricant

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
6 boneless, skinless chicken thighs, about 2 pounds, pounded flat
Salt and ground black pepper
6 sprigs fresh thyme plus 1 tablespoon thyme leaves
1/3 cup chopped shallots
12 ounces small button mushrooms, quartered
2 tablespoons Dijon mustard
1/4 cup dry white wine
1 tablespoon good quality balsamic vinegar
1/3 cup flour
2 eggs, beaten
3/4 cup dry bread crumbs
4 tablespoons grapeseed oil
6 lemon wedges

Steps:

  • Combine lemon juice, half the olive oil and half the garlic in a shallow dish that can hold chicken in a single layer. Add chicken, turn to coat, dust with salt and pepper and top with thyme sprigs. Cover and refrigerate about 6 hours.
  • About 45 minutes before serving, heat remaining olive oil in a 10-inch skillet. Add shallots and remaining garlic and sauté on medium until soft. Add mushrooms and sauté, stirring, until they are moist and softened, starting to color and have exuded juices. Shut off heat. Dissolve mustard in wine and mix in vinegar. Reheat mushrooms, add mustard mixture and cook on medium-high until liquid has reduced to thickness of heavy cream. Season with salt and pepper; remove from heat.
  • Place flour in a shallow bowl, eggs in another bowl and bread crumbs in a third. Discard thyme sprigs from chicken. Dip chicken thighs, 1 at a time, lightly in flour, then egg, then crumbs to coat both sides. Set on a plate. Heat grapeseed oil in a large skillet, preferably cast iron. Sauté chicken cutlets on medium until golden brown, about 3 minutes per side in 2 shifts. Remove to a serving platter as they are done. Tent with foil to keep warm.
  • Reheat mushrooms and add thyme leaves. Place some mushroom mixture on each cutlet along with a lemon wedge and serve.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 713 milligrams, Sugar 4 grams, TransFat 0 grams

CREAM OF MUSHROOM CHICKEN



Cream of Mushroom Chicken image

This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.

Provided by VENECIA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 7

Number Of Ingredients 8

2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups water, or as needed
1 (12 fluid ounce) can evaporated milk
1 onion, chopped
salt and pepper to taste
2 pounds skinless, boneless chicken breast halves - cubed
1 (6 ounce) can sliced mushrooms, drained

Steps:

  • In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
  • When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

Nutrition Facts : Calories 293.6 calories, Carbohydrate 11 g, Cholesterol 99.7 mg, Fat 11.6 g, Fiber 0.8 g, Protein 35 g, SaturatedFat 5.6 g, Sodium 548.7 mg, Sugar 7.2 g

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY



Smothered Chicken with Creamy Mushroom Gravy image

Provided by Gertrude Burnom

Categories     Milk/Cream     Chicken     Mushroom     Sauté     Fall     Winter     Thyme     Bon Appétit     Louisiana

Yield Makes 4 servings

Number Of Ingredients 9

1/3 cup all purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
4 large skinless boneless chicken breast halves
1/4 cup (1/2 stick) butter
1 pound mushrooms, thinly sliced
1 small onion, chopped
1 cup whipping cream
1 cup canned low-salt chicken broth

Steps:

  • Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Sauté until mushrooms are brown, about 5 minutes. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.

SKILLET CHICKEN CUTLETS WITH MUSHROOMS



Skillet Chicken Cutlets With Mushrooms image

Make and share this Skillet Chicken Cutlets With Mushrooms recipe from Food.com.

Provided by morgainegeiser

Categories     Chicken

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken cutlets
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 tablespoons fresh lemon juice, divided
2 teaspoons olive oil
1 cup fresh button mushrooms, sliced
2 tablespoons Italian parsley, chopped
2 teaspoons whole capers
lemon slice, for garnish

Steps:

  • Season chicken with salt and pepper.
  • Drizzle with 2 tbsp lemon juice.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened.
  • Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes.
  • Garnish with lemon slices before serving.

Nutrition Facts : Calories 149.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 72.6, Sodium 452, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 24.7

PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY



Pan-Fried Chicken Breast with Mushroom Gravy image

Simple ingredients that you have in your pantry. This is an easy dish that tastes great.

Provided by FrackFamily5 CACT

Categories     Pan Fried Chicken Breasts

Time 30m

Yield 4

Number Of Ingredients 10

4 (5 ounce) chicken breasts
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, sliced
¾ cup water
¼ cup dry white wine
1 (1.25 ounce) envelope dry chicken gravy mix

Steps:

  • Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
  • Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
  • Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
  • Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 263 calories, Carbohydrate 8 g, Cholesterol 63.7 mg, Fat 13.3 g, Fiber 0.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 765.9 mg

CHICKEN WITH MUSHROOM GRAVY



Chicken with Mushroom Gravy image

This deliciously moist chicken is a longtime favorite with family and friends of Darolyn Jones in Fishers, Indiana. "It's so easy, comforting and rich." she says. "A friend shared the recipe years ago, and I adapted it by adding a few new ingredients. I like to serve it over mashed potatoes or rice."

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1 can (12 ounces) mushroom gravy
1 cup 2% milk
1 can (8 ounces) mushroom stems and pieces, drained
1 can (4 ounces) chopped green chilies
1 envelope Italian salad dressing mix
1 package (8 ounces) cream cheese, cubed

Steps:

  • In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 469 calories, Fat 26g fat (15g saturated fat), Cholesterol 168mg cholesterol, Sodium 1740mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 42g protein.

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From theseasonedmom.com
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CHICKEN WITH MUSHROOM GRAVY RECIPE - MUNATY COOKING
2018-07-17 Instructions. Season the chicken breast with salt and black pepper. In a hot pan, add one tablespoon butter and two tablespoon olive oil. When the pan is hot, add the chicken breast, cook until the bottom is golden brown. Fry the other side until golden brown, then remove from heat and cover.
From munatycooking.com
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CHICKEN BREAST CUTLETS WITH A CREAMY MUSHROOM & SAGE SAUCE …
2018-06-17 Remove chicken from the pan, turn the heat down to medium, and add the mushrooms and onions. Cook for 4-5 minutes or until tender and the mushrooms have released some of their juices. Add the garlic and sprinkle 1 tablespoon of flour in the pan. Stir to evenly combine and cook for about 2 minutes.
From therebelchick.com
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CHICKEN CUTLETS WITH ROSEMARY-DIJON GRAVY - PAULA DEEN MAGAZINE
Add chicken cutlets, in batches, and cook until browned, about 3 minutes per side. Transfer to a paper towel-lined plate, and keep warm. To skillet, add shallots, and cook until browned, about 2 minutes. Add 2 tablespoons remaining flour mixture to pan; whisk until combined. Add broth and asparagus; cook until sauce is thickened, about 4 minutes.
From pauladeenmagazine.com
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CHICKEN CUTLETS WITH CREAMY MUSHROOM GRAVY RECIPE - WEBETUTORIAL
The ingredients are useful to make chicken cutlets with creamy mushroom gravy recipe that are flour, dried thyme, allspice, salt, pepper, boneless skinless chicken breasts, oil, butter, button mushroom, onion, garlic, whipping cream, parmesan cheese, chicken broth . Chicken cutlets with creamy mushroom gravy may have an alternative image of recipe
From webetutorial.com
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CHICKEN CUTLET AND MUSHROOM RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chicken Cutlet And Mushroom Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
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CHICKEN MUSHROOM GRAVY (UNDER 30 MINUTES) - MOMSDISH
2020-08-18 Prepare all your ingredients. Cut mushrooms into chunks and brown them on a preheated oiled skillet. Add diced onions to the mushrooms. Cook until translucent. Set aside in a separate pot. Cook bite-sized chicken pieces until golden brown. Stir in flour until everything is combined together well. Add chicken mixture into the mushroom and onions.
From momsdish.com
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Top Asked Questions

How do you cook chicken and mushrooms in a skillet?
Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil. Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden. Add remaining 1 tbsp butter and garlic.
Is there gravy in chicken with Mushroom gravy?
This Chicken with Mushroom Gravy is a total crowd pleaser, and a great quick one for midweek! Juicy, pan seared chicken breast is smothered with a mushroom gravy that is absolutely to die for. And don’t worry – this recipe makes plenty of gravy!
How do you cook chicken cutlets in a sauce?
Add chicken stock, bring to simmer and let reduce by half. Add the cream, stir, add all the chicken cutlets and simmer for about 8 minutes until sauce thickens and cutlets are fully cooked. Serve family style with pasta, mashed potatoes, rice or roasted veggies.
How to cook mushrooms on the stove with gravy?
Gravy: Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden. Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden. Turn heat DOWN to medium. Add flour and mix for 1 minute. Add about 1/4 of the beef broth, mixing as you go.

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