Chicken With Wild Mushrooms And Balsamic Cream Sauce Recipes

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CHICKEN WITH WILD MUSHROOMS AND BALSAMIC CREAM SAUCE



Chicken With Wild Mushrooms and Balsamic Cream Sauce image

This is from Rachael Ray's 30 minute meals. (May take a bit longer!) You might consider doubling the sauce!

Provided by cookiedog

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

salt
1/2 lb orzo pasta
2 tablespoons extra virgin olive oil
4 (6 ounce) chicken breasts
pepper
2 tablespoons butter
12 cremini mushrooms, sliced (baby portabello mushrooms)
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large garlic cloves, chopped
1 tablespoon thyme leaves, chopped (a couple of sprigs)
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar
3 tablespoons heavy cream or 3 tablespoons half-and-half
1/4 cup chopped flat leaf parsley (a generous handful)

Steps:

  • Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
  • Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
  • Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
  • Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.
  • Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
  • To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Nutrition Facts : Calories 759.3, Fat 35, SaturatedFat 12.2, Cholesterol 142.2, Sodium 310.5, Carbohydrate 60.5, Fiber 4.5, Sugar 7.1, Protein 50.8

CHICKEN WITH WILD MUSHROOMS



Chicken with Wild Mushrooms image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 12

Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 325 degrees.
  • Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
  • Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
  • Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM



Chicken and Wild Mushrooms with White Wine and Cream image

Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 55m

Yield 6

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 pinch salt and pepper to taste
1 tablespoon olive oil
2 medium shallots, finely chopped
3 cloves garlic, minced
16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake
2 cups Swanson® Chicken Broth
½ cup dry white wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
2 tablespoons flour
½ cup cream

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
  • Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
  • Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 10.7 g, Cholesterol 100.4 mg, Fat 21.1 g, Fiber 1.1 g, Protein 26.6 g, SaturatedFat 6.8 g, Sodium 441.6 mg, Sugar 1.9 g

CHICKEN WITH MUSHROOMS IN A LIGHT BALSAMIC CREAM SAUCE RECIPE - (4.3/5)



Chicken with Mushrooms in a Light Balsamic Cream Sauce Recipe - (4.3/5) image

Provided by NailCandy

Number Of Ingredients 13

1/2 pound egg noodles (I use no yolks), cooked according to package directions
2 tablespoons extra virgin olive oil
2 large boneless skinless chicken breasts cut into half lengthwise so that you end up with 4 pieces of chicken
Salt, black pepper, garlic powder
2 tablespoons butter
8 ounces button mushrooms, stems removed, cleaned, and sliced
3 garlic cloves, minced
1 small yellow onion, finely chopped
1/4 teaspoon dried thyme
2 tablespoons all purpose flour
1 1/2 cup chicken stock
1 tablespoon balsamic vinegar (do not substitute any other vinegar)
3 tablespoons half and half

Steps:

  • Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Season chicken with salt, black pepper, and garlic powder. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees. Remove the cooked chicken from the pan, and set aside. To the pan, melt 2 tablespoons butter and reduce the heat to medium. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer. To serve, arrange noodles in a bowl. Top with a piece of chicken and mushrooms balsamic cream sauce. Serves 4, enjoy!

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