CHICKEN WITH MUSHROOM CREAM SAUCE
ABSOLUTELY DELICIOUS! Tender and moist pieces of chicken in a savory mushroom cream sauce. A specialty dinner to impress your family. Easy and quick preparation! (I have used chicken tenders with success.)
Provided by Seasoned Cook
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken breasts with a meat mallet to flaten.
- Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
- In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
- Remove chicken from large saucepan to a plate.
- Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
- Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
- Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
- Enjoy!
Nutrition Facts : Calories 753.8, Fat 59.7, SaturatedFat 22.6, Cholesterol 185.3, Sodium 1479.6, Carbohydrate 10.8, Fiber 1.5, Sugar 2.6, Protein 39.7
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
BAKED LEMON CHICKEN WITH MUSHROOM SAUCE
A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g
CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE
An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
- Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
- Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
- Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 9.3 g, Cholesterol 74.8 mg, Fat 13.1 g, Fiber 0.8 g, Protein 26.1 g, SaturatedFat 3.9 g, Sodium 231.2 mg, Sugar 3.3 g
CHICKEN AND MUSHROOM SAUTE
A quick and easy dish that is low fat and delicious. Serve over cooked rice.
Provided by ANGCHICK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 2
Number Of Ingredients 12
Steps:
- Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
- To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
- Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g
SKILLET CHICKEN WITH MUSHROOM SAUCE
"This is a fast but special treatment for chicken," shares Patsy Jenkins of Tallahassee, Florida. Chicken breasts are browned to juicy perfection, then topped with a buttery sauce of fresh mushrooms and green onions.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper., In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.
Nutrition Facts : Calories 272 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 272mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
MUSHROOM CHICKEN IN SOUR CREAM SAUCE
Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day.
Provided by Stephen Wallace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
- Secure the cover onto the slow cooker and cook on Low for 8 hours.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 7.3 g, Cholesterol 75.2 mg, Fat 13.4 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 6.3 g, Sodium 999.6 mg, Sugar 1.8 g
CHICKEN IN MUSHROOM SAUCE
"My father thinks a restaurant could make a fortune with this flavorful chicken," writes Kathy Gallagher from La Crosse, Wisconsin. Bacon and sour cream add richness to a simple sauce that really dresses up everyday chicken.
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place chicken in a 3-qt. slow cooker. Combine soup and sour cream; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle with bacon.
Nutrition Facts : Calories 340 calories, Fat 19g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 720mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
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 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
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