CHICKEN WITH WINE AND MUSHROOMS
Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
- In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
- Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
- In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
- Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
- Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
- Serve over rice, noodles or mashed potatoes.
- NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.
CHICKEN WITH VIN JAUNE AND MUSHROOMS
Provided by Elaine Sciolino
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the morels in a small bowl, add hot water to cover, and set aside to soak. Meanwhile, season the chicken pieces with salt and pepper. In heavy flameproof casserole over medium heat, heat the olive oil and 5 tablespoons of the butter.
- Add the chicken and onion, and sauté, turning occasionally, until the chicken is browned on all sides, about 15 minutes. Add 1 cup vin jaune, or 1/2 cup white wine and 1/2 cup sherry, stirring and scraping the bottom of the pan. Season to taste with salt and pepper. Cover and cook over low heat for 45 minutes; 15 minutes before the chicken is ready, prepare the mushrooms.
- Drain the morels, reserving and straining the soaking liquid. Place a large skillet over low heat and add 5 tablespoons of the butter. When it has melted, add the morels and sauté for 10 minutes. Add sliced mushrooms and continue to sauté until lightly browned, another 5 minutes. Pour mushrooms and any liquid into the chicken mixture, add crème fraîche, and stir.
- Knead the remaining 4 tablespoons butter with the flour until smooth. Add to the chicken with the morel soaking liquid and the remaining vin jaune or white wine and sherry. Stir over low heat until the sauce is thickened and smooth; do not allow to boil. Adjust salt and pepper to taste.
CHICKEN FRICASSEE WITH MORELS AND VIN JAUNE
Steps:
- Prepare the morels: Place the morels in a colander and rinse well under cold running water to rid them of any grit. Transfer them to a heatproof measuring cup. Pour boiling water over the mushrooms to cover. Set aside for 20 minutes to plump them up. Then, using a slotted spoon, carefully remove the mushrooms from the liquid, leaving behind any grit that may have fallen to the bottom. If any of the morels are extremely large, halve them lengthwise.
- Liberally season the chicken pieces on all sides with sea salt and white pepper.
- In a deep 12-inch skillet, combine the oil and 4 tablespoons of the butter. Place over moderate heat. When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golden color, about 5 minutes more. Carefully regulate the heat to avoid scorching the skin. (This may have to be done in batches.) When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter. Season again with sea salt and white pepper.
- Pour off and discard the fat in the skillet. Add the remaining 1 tablespoon butter, the shallots, and the garlic. Cook, covered, over low heat, until soft but not browned, about 3 minutes. Add the wine and boil, uncovered, over high heat for 5 minutes to burn off the alcohol, which could make the sauce bitter. Add the cream and the morels, and stir to blend. Return the chicken and any juices that have accumulated to the skillet. Cover, and cook over low heat, turning the pieces in the sauce once or twice, until the chicken is cooked through and has thoroughly absorbed the sauce, about 20 minutes. Taste for seasoning and serve.
CHICKEN WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN WITH WINE & MUSHROOMS
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
- Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
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
CHICKEN WITH VIN JAUNE AND MORELS
An elegant meal for four that requires only 20 minutes active time? That's our kind of dinner. This creamy, comforting dish is just the type of thing you crave on a blustery March night. Because aged _vin jaune_ can be hard to come by in the United States, we substituted a two-year-old Savagnin (with a flavor similar to a dry Sherry) and were very happy with the results.
Provided by Bill McKibben
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Soak morels in boiling-hot water for 2 hours.
- Squeeze liquid from morels into remaining soaking liquid (set morels aside), then strain soaking liquid through a paper-towel-lined sieve into a bowl and reserve 1/2 cup.
- Cook shallot and garlic in butter with 1/4 teaspoon salt in a small heavy saucepan over medium-low heat, stirring occasionally, until tender and golden brown, about 3 minutes. Add cream and reserved soaking liquid and boil until reduced to about 3/4 cup, about 8 minutes.
- Meanwhile, pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken in 2 batches, skin sides down first and turning once, until golden brown, about 6 minutes per batch. Transfer to a plate as browned.
- Return chicken to skillet, skin sides up, with any juices from plate and add morels, reduced cream mixture, and 3/4 cup vin jaune. Cook at a bare simmer, covered, over low heat until tender, about 45 minutes.
- Transfer chicken and morels to a serving dish and keep warm, loosely covered with foil. Boil sauce until slightly thickened and reduced to about 1 1/4 cups, about 5 minutes.
- Pour sauce over chicken and morels and sprinkle with a little more vin jaune.
CHICKEN WITH MUSHROOMS
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
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
CHICKEN WITH MUSHROOMS AND WHITE WINE
An easy Chicken with Mushrooms recipe and White Wine
Provided by Peggie O'Kennedy
Categories Chicken Herb Mushroom Sauté Quick & Easy White Wine Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
- Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.
CHICKEN MUSHROOM DIJON
This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
Provided by DebbyJean
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g
More about "chicken with vin jaune and mushrooms recipes"
JACQUES REYMOND: CHICKEN WITH VIN JAUNE FROM THE JURA
From gourmettraveller.com.au
Servings 4Estimated Reading Time 1 minAuthor Jacques ReymondTotal Time 1 hr 20 mins
- Soak morels in cold water until soft (1-2 hours), drain well, making sure there is no grit, set aside.
- Preheat oven to 180C. Heat a casserole over medium-high heat, add two-thirds hazelnut oil. Dust chicken in seasoned flour, shake off excess, add to pan, seal on all sides until golden (6-8 minutes), remove and set aside. Add butter and remaining hazelnut oil to casserole, add vegetables and garlic, stir occasionally until tender (5-6 minutes). Place chicken pieces on top of vegetables, cover with a lid, bake 20 minutes, then remove casserole from oven. Remove vegetables (discard), leaving chicken in casserole.
- Place casserole over medium-high heat, add vin jaune and reduce by two-thirds (2-3 minutes), add cream and morels, gently simmer for 10 minutes. Cover with a lid, turn off the heat, stand for 10 minutes. Scatter with chervil and serve with steamed rice.
CHICKEN IN VIN JAUNE WITH MOREL MUSHROOMS - THE …
From thegoodlifefrance.com
Estimated Reading Time 30 secs
CHICKEN WITH MUSHROOM GRAVY - RECIPETIN EATS
From recipetineats.com
CHICKEN WITH MORELS AND SHERRY WINE SAUCE RECIPE - RAYMOND …
From raymondblanc.com
DEMO KITCHEN RECIPE: CHICKEN WITH MORELS IN CREAMY VIN JAUNE …
From binnys.com
THE ULTIMATE CHICKEN AND WINE BRAISE - SAVEUR
From saveur.com
CHICKEN WITH VIN JAUNE AND MUSHROOMS - PLAIN.RECIPES
From plain.recipes
CHICKEN WITH MOREL MUSHROOMS AND VIN JAUNE WINE – CRISTEL USA
From cristelusa.com
14 CHICKEN & MUSHROOM RECIPES FOR AN EASY HOMEMADE DINNER
From thekitchn.com
40 CHICKEN AND MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
CHICKEN FRICASSEE WITH MORELS AND VIN JAUNE – RECIPES NETWORK
From recipenet.org
20-MINUTE SKILLET MUSHROOM CHICKEN - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOZZARELLA MUSHROOM WHITE WINE CHICKEN - SALT & LAVENDER
From saltandlavender.com
CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE
From skinnytaste.com
RAYMOND BLANC'S CHICKEN AND MUSHROOMS IN WINE SAUCE RECIPE
From deliciousmagazine.co.uk
WHAT TO EAT WITH VIN JAUNE? | BRETT HAPPENS
From bretthappens.com
GARLIC BUTTER CHICKEN AND MUSHROOMS - DINNER AT THE ZOO
From dinneratthezoo.com
SAUTEED CHICKEN WITH WHITE WINE AND MUSHROOMS
From bakeatmidnite.com
CHICKEN WITH WHITE WINE AND MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
EASY MUSHROOM, WHITE WINE & LEMON CHICKEN | CHICKEN.CA
From chicken.ca
BAUBLES, BUBBLES, & BEAUTIFUL THINGS: CHICKEN WITH VIN JAUNE AND …
From baublesbubblesandbeauty.blogspot.com
ROMANCING THE JURA: VIN JAUNE AND ROAST CHICKEN
From girlsgottadrink.com
CHICKEN WITH VIN JAUNE AND MUSHROOMS RECIPE | RECIPE | RECIPES, …
From pinterest.com
CHICKEN WITH VIN JAUNE AND MUSHROOMS | PRAIRIECAT | COPY ME THAT
From copymethat.com
CHICKEN WITH CREAMY MUSHROOM SAUCE - JO COOKS
From jocooks.com
DUTCH OVEN CHICKEN RECIPE - FLAME GORILLA
From flamegorilla.com
CHICKEN WITH VIN JAUNE AND MORELS - PLAIN.RECIPES
From plain.recipes
EASY CHICKEN AND MUSHROOMS RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
TAKEOUT STYLE CHINESE CHICKEN AND MUSHROOMS
From sprinklesandsprouts.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE - RECIPETIN EATS
From recipetineats.com
CHICKEN WITH VIN JAUNE AND MUSHROOMS RECIPE | RECIPE | NYT …
From pinterest.com
POULET AU VIN JAUNE ET AUX MORILLES (CHICKEN WITH CREAM, MORELS, …
From artofeating.com
SOUS VIDE CHICKEN WITH COMTé CHEESE GNOCCHI | RECIPE BY …
From sousvidetools.com
RED WINE BRAISED CHICKEN WITH MUSHROOMS RECIPE - DINNER, THEN …
From dinnerthendessert.com
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