CHICKEN WITH CREAMY MUSHROOM SAUCE
Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company!It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don't skip it!
Provided by Nagi
Categories Mains
Number Of Ingredients 13
Steps:
- Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
- Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.
Nutrition Facts : Calories 571 kcal, Carbohydrate 12 g, Protein 42 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 210 mg, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN IN MUSHROOM SAUCE FOR FOUR
You won't have to heat up the kitchen to prepare this saucy microwave entree. I've made this recipe for covered dish dinners, and it always goes over wonderfully. -Betty Claycomb, Alverton, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 2-qt. microwave-safe dish, combine the mushrooms and onions. Cover and microwave on high for 2-4 minutes or until mushrooms are tender; drain and set aside. , In the same dish, melt the butter. Stir in flour until smooth; add the yogurt, water, broth, bouillon and pepper. Stir in mushroom mixture. , Arrange chicken in another 2-qt. microwave-safe dish; top with mushroom sauce. Cover and microwave at 50% power for 15-20 minutes or until a thermometer reads 170°, stirring sauce twice.
Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 220mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
BAKED CHICKEN IN MUSHROOM SAUCE
I found this recipe somewhere on the internet, I don't think it was Recipe Zaar because I looked for it but didn't see it. Turned out great and wanted to share it.
Provided by kitty cook
Categories Chicken Breast
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Flatten chicken if needed as you want it to fry quickly.
- Measure flour onto a flat plate and lightly coat chicken. Preserve 1/2 tablespoon of flour and set aside.
- Melt margerine in a large skillet and brown chicken two to three minutes each side and place in a greased baking dish.
- Preheat oven to 375.
- Saute mushrooms in the same skillet (do not wash as you want to preserve the juices) until tender.
- Add chicken broth, salt, and pepper and bring to a boil. Let boil for 3 minutes, add sherry and remaining 1/2 tablespoon of flour. Be sure to gradually add the flour by sprinkling in and mixing while allowing it to dissolve. Adding it too fast will result in clumps of flour in your mushroom sauce. Let the mixture reduce by half of your original liquid.
- Pour mixture over chicken and bake uncovered in oven for 12-15 minutes.
- Remove chicken from oven and layer half of the parmesan cheese, then sprinkle on green onions. Add the remaining parmesan and mozzarella on top and bake for an additional five to six minutes.
- Enjoy :).
Nutrition Facts : Calories 368.4, Fat 13.3, SaturatedFat 4.9, Cholesterol 86.8, Sodium 707.2, Carbohydrate 10.5, Fiber 0.6, Sugar 1.3, Protein 36.9
CHICKEN AND BEARNAISE SAUCE
This recipe was created by an ol' friend. I asked he how she came up with it and she said, 'I put all my favorite things together and this was the result". WOW is all I have to say!
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
- Prep all your ingredients.
- Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
- In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
- Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
- Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
- Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
- Serve over pasta and serve immediately.
BORDELAISE SAUCE WITH MUSHROOMS
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!
Provided by TWIGGS1952
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g
CHICKEN IN MUSHROOM BEARNAISE SAUCE RECIPE
Provided by HeatherS
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, combine the minced onion, vinegar and tarragon. Simmer, stirring constantly, until liquid has evaporated. Add mushrooms and 4 Tbsp. butter. Cook until lightly browned and pour in 1/3 cup cream. Bring to a boil. Stir a small amount into the egg yolks, whisking rapidly to incorporate. Return the mixture to saucepan. Cook, whisking constantly, until it begins to thicken. Whisk in remaining cream or add more to thicken. Add lemon juice and cayenne to taste. Meanwhile, preheat oven to 400°F and place chicken in ungreased baking pan, coat each piece with remaining butter. Sprinkle onion, garlic salt, and paprika over chicken, and bake uncovered for 15-20 minutes. Pour sauce over cooked chicken and serve with asparagus, carrots and fresh kiwi.
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