CHICKEN WITH MUSHROOM GRAVY
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
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.
MUSHROOM GRAVY
This easy but flavorful gravy made with mixed mushrooms and vegetable broth is perfect for eaters of any stripe.
Provided by Food Network Kitchen
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
- Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.
BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY
Very easy and comforting autumn or winter steak and gravy dish. Serve with rice, wild rice, mashed potatoes, or noodles. Great on biscuits, as well.
Provided by SeedyMe NC
Categories Meat and Poultry Recipes Beef Steaks
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
- Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
- Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
- Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
- Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 23.6 g, Cholesterol 31.9 mg, Fat 12.9 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 583.1 mg, Sugar 1.9 g
SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY
A nice quick entree after a hectic day at work. From Bon Appetit magazine. I saute the chicken longer than the time specified to make sure it's cooked through, or pound the breasts thinner.
Provided by yooper
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
- Saute until brown, about 4 minutes per side.
- Transfer chicken to plate.
- Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
- Saute 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.
CHICKEN BREASTS WITH CREAMY MUSHROOM GRAVY
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
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
SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY
Provided by Gertrude Burnom
Categories Milk/Cream Chicken Mushroom Sauté Fall Winter Thyme Bon Appétit Louisiana
Yield Makes 4 servings
Number Of Ingredients 9
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.
BAKED CHICKEN WITH MUSHROOM GRAVY
You could use only one can creamed soup I prefer to use two cans, one 4.5-ounce can sliced mushrooms, well drained also works well in place of fresh --- serve with hot cooked noodles or mashed potatoes --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
- Set oven to 425°F (set oven rack to lowest position).
- Pour the melted butter into a 13 x 9-inch baking pan.
- In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
- Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
- Place the chicken in the pan skin-side down.
- Bake uncovered at 425°F for 20 minutes.
- Turn the chicken over skin-side up and continue baking for 20 minutes.
- While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
- After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
- Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
- Sprinkle the top lightly with paprika.
- Reduce oven heat to 325°F.
- Cover pan with foil and continue baking for about 20 minutes.
Nutrition Facts : Calories 1234.4, Fat 90.3, SaturatedFat 31.6, Cholesterol 306.9, Sodium 1466.3, Carbohydrate 32.4, Fiber 1.7, Sugar 5.1, Protein 71.4
CURTIS STONE'S MUSHROOM GRAVY + CHICKEN = MATCH MADE IN HEAVEN
Oven-roasting chicken leaves behind the key ingredient for making delicious pan sauces-and this mushroom gravy recipe from Chef Curtis Stone is proof.
Provided by Curtis Stone
Number Of Ingredients 17
Steps:
- Place a large ovenproof frying pan in the oven and preheat to 350°F
- Season chicken with salt and pepper, then arrange in preheated pan; brush with butter
- Roast chicken until an instant-read thermometer inserted into thickest part registers 165°F, 25 to 30 minutes
- Transfer chicken to carving board to rest 10 mins (do not wipe out pan)
- Heat same pan over medium-high heat
- Add mushrooms and cook, stirring frequently to scrape up browned bits from bottom of pan, until mushrooms are browned and tender, about 6 minutes
- Stir in shallots and garlic and cook, stirring frequently, until shallots are tender, about 2 minutes
- Add flour and stir 1 minute, then whisk in broth and thyme
- Simmer, whisking constantly, until gravy thickens, about 2 minutes more
- Remove thyme, and stir in parsley
- Season gravy with salt and pepper
- Serve the chicken sliced and topped with the mushroom gravy
PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY
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
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
BAKED CHICKEN WITH MUSHROOM GRAVY
I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.
Nutrition Facts :
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