CHICKEN BREASTS WITH PORTABELLA MUSHROOMS
Make and share this Chicken Breasts With Portabella Mushrooms recipe from Food.com.
Provided by noway
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Mix together bread crumbs and Parmesan cheese in a shallow dish.
- In a small bowl, beat egg.
- Dip chicken in egg and then breadcrumb mixture.
- Place chicken in baking dish sprayed with nonstick cooking spray.
- Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
- Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
- Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
- Bake at 425F for 20 minutes or until juices run clear from chicken.
Nutrition Facts : Calories 269.8, Fat 14.1, SaturatedFat 6, Cholesterol 115.5, Sodium 468.2, Carbohydrate 9, Fiber 1.1, Sugar 1.6, Protein 26.2
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS
Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
- Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
- Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
- Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
- While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
- Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
- Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
- Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
- Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
- Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
- Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.
CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS
A restaurant-style Chicken Marsala with savory portobello mushrooms.
Provided by JPFRMNY
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
- Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
- Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
- Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
- Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 19.9 g, Cholesterol 107.9 mg, Fat 23.1 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 11.3 g, Sodium 622 mg, Sugar 3.1 g
CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS
This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!
Provided by PWSCHWARTZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
- Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
- Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
- Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
- Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g
PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN
Steps:
- Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
- Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
- On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
- To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.
CHICKEN WITH PORTABELLA MUSHROOMS-
For extra richness, finish with a Tablespoon of butter, My suggestion is to serve with a nice pasta side, salad and fresh baked bread.
Provided by Shirl J 831
Categories Chicken Breast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Dredge the chicken breast pieces in flour and saute in olive oil.
- In a non stick pan you can get by with very little.
- Add the onions and mushrooms and saute till soft.
- Add the lemon juice and fresh herbs, saute for 1 minute till the flavors combine.
Nutrition Facts : Calories 521, Fat 27.4, SaturatedFat 5.8, Cholesterol 92.8, Sodium 96.9, Carbohydrate 32.8, Fiber 2.2, Sugar 3, Protein 35.2
THAI PORTOBELLO CHICKEN STIR-FRY
My husband and I never met a mushroom we didn't like...so this flavorful dish is a favorite. I cook the rice in the morning and reheat it while cooking the mushrooms and chicken. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon olive oil and sesame oil until no longer pink. Remove and keep warm., Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle with green onions.
Nutrition Facts : Calories 330 calories, Fat 20g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 1328mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.
More about "chicken with portobello mushrooms recipes"
30-MINUTE PORTOBELLO MUSHROOM CHICKEN ALFREDO PASTA
From theinspiredhome.com
CHAMPAGNE CHICKEN WITH BABY PORTOBELLO MUSHROOMS
From erecipe.com
PORTOBELLA MUSHROOM CHICKEN SLOW COOKER | CUTEFETTI
From cutefetti.com
ROAST CHICKEN WITH PORTOBELLO MUSHROOMS - COOKING …
From cookingchatfood.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST CHICKEN PORTOBELLO MUSHROOMS RECIPES | YUMMLY
From yummly.com
ROASTED CHICKEN WITH PORTOBELLOS AND TOMATOES …
From pillsbury.com
PORTOBELLO MUSHROOM AND JERK CHICKEN | RICARDO
From ricardocuisine.com
CHICKEN WITH PORTOBELLO MUSHROOM SAUCE RECIPE - NICO …
From foodandwine.com
5/5 (1)
- Preheat the oven to 425°. Arrange the mushrooms, stemmed sides down on a baking sheet. Brush the mushrooms with 1 teaspoon of the olive oil and season with salt and pepper. Roast for about 12 minutes, or until tender. Thinly slice the mushrooms and transfer to a plate.
- Heat the remaining 2 tablespoons olive oil in a large nonreactive skillet. Season the chicken breasts on both sides with salt and pepper and add half the breasts to the skillet, skin sides down. Cook over moderately high heat, turning once, until well browned, about 5 minutes. Transfer to a plate and repeat the process with the remaining breasts. Pour off the fat from the skillet. Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer. Transfer the chicken to a large plate and keep warm.
- Add the white wine to the skillet and boil over high heat, stirring to scrape up any browned bits, until reduced by half, about 5 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and continue boiling until reduced by half, about 3 minutes. Add the cream and continue boiling until reduced by half, about 3 more minutes. Stir in the sliced mushrooms and season with salt and pepper. Set each chicken breast on a large plate, spoon the sauce over and serve with the potato and fennel hash.
10 BEST CHICKEN PORTOBELLO MUSHROOMS RECIPES | YUMMLY
From yummly.com
CHICKEN WITH PORTOBELLO MUSHROOM SAUCE - BIGOVEN.COM
From bigoven.com
ROSEMARY CHICKEN WITH PORTABELLA MUSHROOMS - THE MIDNIGHT BAKER
From bakeatmidnite.com
PORTOBELLO MUSHROOM RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
CAPRESE CHICKEN STUFFED PORTOBELLO MUSHROOMS - MY CRAZY GOOD …
From mycrazygoodlife.com
CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS RECIPE
From recipegoulash.cc
CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS RECIPE
From rachelcooks.com
CHICKEN WITH MUSHROOM (CHINESE RECIPE) • OH SNAP! LET'S EAT!
From ohsnapletseat.com
TEXAS ROADHOUSE PORTOBELLO MUSHROOM CHICKEN - FOOD14
From food14.com
CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS RECIPE
From recipegoulash.cc
CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS - TASTE AND SEE
From tasteandsee.com
CHICKEN WITH PORTOBELLO MUSHROOMS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
HEALTHY PORTOBELLO MUSHROOM RECIPES | EATINGWELL
From eatingwell.com
CHICKEN AND PORTOBELLO MUSHROOM RECIPES - COOKEATSHARE
From cookeatshare.com
PORTOBELLO MUSHROOM CHICKEN RECIPES - COOKCREWS.COM
From cookcrews.com
PORTOBELLO MUSHROOM CHICKEN RECIPE - DEV.OHSWEETBASIL.COM
From dev.ohsweetbasil.com
CHICKEN WITH PORTOBELLO MUSHROOMS RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHAMPAGNE CHICKEN WITH PORTOBELLO MUSHROOMS - CARRIE’S …
From carriesexperimentalkitchen.com
CHICKEN AND PORTOBELLO MUSHROOMS IN A PITA - FOOD NETWORK …
From foodnetwork.ca
CAPRESE-STYLE PORTOBELLO MUSHROOMS
From more.ctv.ca
CHICKEN FRICASSEE WITH PORTOBELLO MUSHROOMS - FARM FLAVOR RECIPE
From farmflavor.com
CHICKEN WITH PORTOBELLO MUSHROOM SAUCE RECIPE - RECIPELAND.COM
From recipeland.com
PORTOBELLO MUSHROOM CHICKEN BRAISE WITH DRACAENA RESERVE …
From cookingchatfood.com
18 ROSEMARY CHICKEN WITH PORTOBELLO MUSHROOMS IDEAS | COOKING …
From pinterest.ca
CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES
From test.element.allrecipes.com
CHICKEN AND PORTOBELLO MUSHROOM - COOKEATSHARE
From cookeatshare.com
CHEESY PORTOBELLO CHICKEN CUTLETS WITH BROCCOLI RECIPE - EATINGWELL
From eatingwell.com
ROSEMARY PORTOBELLO CHICKEN - TIPHERO
From tiphero.com
CHICKEN AND PORTOBELLO MUSHROOM RAVIOLI WITH A ROASTED GARLIC …
From chicken.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love