Chicken With Mushroom Peppercorn Sauce Recipes

CHICKEN WITH PEPPERCORN-MUSHROOM GRAVY AND TRUFFLE MASHED POTATOES

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: cream cheese, coarse black pepper Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using NY strip steak, follow same instructions as chicken in Step 3 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Halve to serve. 1 Mash the Potatoes Cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add butter, half the cream cheese (reserve remaining for sauce), 1/2 tsp. salt, and half the potato cooking water. Mash until creamy, with a few lumps. If too thick, add remaining potato cooking water, 1 Tbsp, at a time, until desired consistency is reached. Stir in half the truffle oil. Taste, and add more if desired. Cover and set aside.While potatoes cook, roast broccolini. 2 Roast the Broccolini Trim bottom end from broccolini. If stems are thicker than 1/2", halve lengthwise.Place broccolini on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.Spread into a single layer and roast in hot oven until broccolini tops are lightly charred, 10-12 minutes.If broccolini finishes before rest of meal, remove from oven and tent with foil.While broccolini roasts, prepare ingredients. 3 Prepare the Ingredients Cut mushrooms into 1/4" slices.Pat chicken breasts dry, and season both sides with a pinch of coarse black pepper (reserve remaining for sauce). 4 Cook the Chicken Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and tent with foil.Reserve pan; no need to wipe clean. 5 Make Sauce and Finish Dish Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until softened, 4-5 minutes.Add 1/4 cup water, demi-glace, remaining cream cheese, and two pinches of coarse black pepper. Bring to a simmer.Once simmering, stir occasionally until sauce is thickened and creamy, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

EASY CREAMY PEPPERCORN CHICKEN

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
• Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

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.

SKILLET CHICKEN WITH MUSHROOM SAUCE

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.

CHICKEN WITH MUSHROOM-PEPPERCORN SAUCE

Steps:

• Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
• cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
• Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
• chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
• oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
• stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
• chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
• 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
• together milk and flour. Add to skillet. Cook and stir till thickened and
• bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
• chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
• Garnish with fresh sage sprigs, if desired.

CHEESY CHICKEN WITH CREAMY GARLIC PEPPERCORN SAUCE

Steps:

• Take your chicken breasts, cut using your knife on a slant so that you have butterfly wings/pockets. Do this for each individual chicken breast.
• Wrap in tinfoil and cook for 30mins in oven.
• Carefully unwrap chicken breasts and stuff pockets with a little cheese then cook for a further 10mins or until cheese is melted.
• For the sauce, grind lots of black pepper into a medium sized pot with 6-7cubes of unsalted butter (The more butter the better). Melt butter on a low heat.
• Add in crushed garlic and mushrooms (optional) Cook for a couple of mins until mushrooms are soft.
• Making sure your still cooking on a low heat, add 1 cup of chicken stock.
• Simmer for 5mins then add some of your cornflour mix until at the right consistency (Not too watery but not too thick).
• Add some of the double cream until you feel its nice and creamy. If your sauce has gone a bit watery, add some more of the cornflour mix to get the right consistency again. This might take a while to get right but you will know yourself.
• Serve your chicken with a slice of bacon on top then drizzle the sauce on top of the chicken. I usually serve this dish with some potato wedges to make a nice, filling meal.

CHICKEN SAUTE WITH MUSHROOMS AND PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in Dutch oven or deep large skillet on medium heat. Add chicken, garlic and black pepper; mix well. Cook 5 min., stirring occasionally. Add mushrooms and green peppers; stir. Cook 5 min. or until chicken is done. Stir in pasta sauce; simmer 5 min., stirring occasionally.
• Drain pasta; place in large bowl. Add half the chicken mixture; mix lightly. Top with remaining chicken mixture and cheese.