CREAM OF MUSHROOM CHICKEN
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
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
CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS
A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
- Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
- Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.9 g, Cholesterol 93.6 mg, Fat 22 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 997.6 mg, Sugar 2.4 g
CHILI'S CHICKEN AND MUSHROOM SOUP (COPYCAT)
Years ago while in college, I worked at a Chili's restaurant. This soup was my absolute favorite! Chili's no longer offers this soup; however, with this recipe I can enjoy this incredible soup at home.
Provided by hoLLyLew
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
- Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
- Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
- Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
- Makes 3 quarts.
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