Chicken With Mushrooms And Carrots Recipes

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CHICKEN WITH MUSHROOMS



Chicken With Mushrooms image

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.

Provided by KIMPAT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 7

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
  • In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
  • Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS



Easy One-Skillet Chicken Thighs with Carrots image

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 11

6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Steps:

  • Blot chicken thighs with paper towels and sprinkle with salt and pepper.
  • Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
  • Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
  • Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
  • Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
  • Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g

CREAMY CHICKEN AND CARROTS



Creamy Chicken and Carrots image

Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 2 servings.

Number Of Ingredients 5

2 boneless skinless chicken breast halves (6 ounces each)
1/2 pound fresh baby carrots, cut in half lengthwise
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked rice, optional

Steps:

  • Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.

CHICKEN WITH MUSHROOMS AND CARROTS



Chicken with Mushrooms and Carrots image

Serve chicken with mushrooms and carrots - a skillet main course that's ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

4 slices bacon, chopped
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon pepper
2 cups ready-to-eat baby-cut carrots
1 cup chicken broth
1/4 cup dry white wine or chicken broth
1 tablespoon cornstarch
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
4 oz small fresh mushrooms, cut in half (about 1 1/3 cups)

Steps:

  • In 12-inch nonstick skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Remove bacon to paper towel to drain.
  • Add chicken to bacon drippings in skillet; sprinkle with pepper. Cook over medium heat 4 to 5 minutes, turning once, until well browned. Add carrots and 1/4 cup of the broth. Cover; cook 7 to 9 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, to remaining chicken broth, add wine, cornstarch, thyme and salt; mix well. Add broth mixture and mushrooms to skillet. Cook 3 to 5 minutes, stirring once or twice, until bubbly. Cover; cook about 3 minutes longer or until mushrooms are tender. Sprinkle with bacon.

Nutrition Facts : Calories 260, Carbohydrate 9 g, Cholesterol 95 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 3 g, TransFat 0 g

CHICKEN CACCIATORE



Chicken Cacciatore image

Make and share this Chicken Cacciatore recipe from Food.com.

Provided by dojemi

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs boneless skinless chicken thighs
salt and pepper
2 tablespoons olive oil
3 cloves garlic, finely chopped
2 carrots, chopped
2 medium onions, chopped
3 stalks celery, chopped
10 mushrooms, quartered
1 cup chopped bottled roasted red pepper
2 cups chicken stock
1 3/4 cups port wine
3/4 cup balsamic vinegar
1 (28 ounce) can imported whole tomatoes, crushed in a bowl
1 bay leaf
1 lb farfalle pasta, cooked until tender,and drained (bowtie)
1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
2 tablespoons chopped fresh basil

Steps:

  • Set the oven at 400 degrees.
  • In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
  • Sprinkle with salt and pepper.
  • Roast the chicken for 20 minutes.
  • In a large skillet, heat the oil.
  • Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
  • Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
  • Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
  • Cook the cacciatore for 1 1/2 hours.
  • Toss the pasta and cacciatore and transfer to a serving bowl.
  • Sprinkle with cheese and basil.

Nutrition Facts : Calories 564.3, Fat 10.7, SaturatedFat 2.6, Cholesterol 99, Sodium 515, Carbohydrate 66.4, Fiber 4.7, Sugar 15.5, Protein 35.1

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