Chickenmushroomsintarragonsauce Recipes

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE

Steps:

• Preheat oven to 375 F. and have a baking sheet ready.
• In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
• Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
• Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
• Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.

CHICKEN IN MUSHROOM AND TARRAGON SAUCE RECIPE

Steps:

• Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.
• Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.
• Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.
• Season to taste with salt and freshly ground black pepper and stir in the tarragon.

MUSHROOM CHICKEN IN SOUR CREAM SAUCE

Steps:

• Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
• Secure the cover onto the slow cooker and cook on Low for 8 hours.

4-INGREDIENT CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F. Season chicken liberally with salt and pepper.
• Heat 2 tablespoons of olive oil in a large skillet over medium high heat. When the oil is shimmering, add the chicken breasts and brown the meat on both sides (about 6-7 minutes per side).
• Transfer the chicken to an 11 x 7-inch baking dish that has been sprayed with cooking spray (or other similar size dish that accommodates the chicken).
• Add the mushrooms to the skillet and sauté until tender (about 5 minutes).
• In a separate bowl, whisk together soup and wine. Stir in the mushrooms.
• Pour the soup mixture over the chicken. Cover with foil and bake for 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
• Serve with rice or noodles and garnish with fresh parsley.

BRAISED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGES

Steps:

• Wash and pat dry chicken thighs (or equivalent chicken parts) with paper towels. Set aside.
• Soak dried mushrooms in 1/2 cup warm water for 15 minutes, or until softened. Discard the stems, reserving the soaking water. Slice mushrooms into halves.
• Heat up 2 tbsp oil in a wok over medium fire, until hot. Fry the dried salted fish slices (if using) until golden brown and crispy. Remove and set aside.
• Turn up the heat to high. In the same oil, add the garlic and shallots. Stir fry for 1 minute until fragrant and starting to brown.
• Add the chicken thighs and stir fry to brown the chicken on all sides evenly, about 4 minutes. Add the mushrooms and Chinese sausages, and stir fry to mix evenly with the chicken pieces for 1 to 2 minutes.
• Add the seasonings, mushroom soaking water, and enough water to just cover the chicken. Let the liquids come to a boil. Then lower the heat until at a gentle simmer. Let braise for 25 to 30 minutes, or longer until the chicken becomes tender, adding a bit more water if necessary.
• When the chicken is almost tender, add the fried salted fish and ½ of the chopped spring onions. Stir to mix well, and simmer for another 2 minutes. Do a taste test and add salt, if desired (note: salted fish is also quite salty). Turn off the heat and dish out into a serving dish.
• Garnish with the remaining chopped spring onions. Best served immediately with steamed rice.

MUSHROOM TARRAGON CHICKEN

Steps:

• Dredge chicken in flour mixture and brown on all sides in butter.
• Remove and set aside.
• Add onions, garlic and mushrooms to pan and cook until limp.
• Stir in sugar, tarragon and wine.
• Return chicken; cover and simmer for 25 minutes.
• Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
• heat until sauce thickens.
• Sprinkle with green onion.

CREAMY CHICKEN MUSHROOM

Steps:

• In a skillet or pan, heat olive oil. Lightly fry the chicken thighs for 4-5 minutes each side in medium heat until both sides are golden brown. Remove the chicken from the skillet and set them aside. You may sprinkle the chicken with a little bit of salt and pepper.
• Using the same pan, add the cremini mushrooms. Cook them until slightly soft. Do not overcook. Remove the mushrooms and also set them aside.
• Again, using the same pan, add the butter until melted. Then put the minced garlic and saute until soft. Add the heavy cream, chicken broth, garlic and parmesan cheese. Adjust the taste by adding salt and pepper. Simmer for 2 minutes or until the sauce becomes creamy or thick as desired. If the sauce is not thick enough mix 1 TBSP of flour or cornstarch to 1 TBSP of water and pour to the sauce.
• It's time to combine all together. Put back the chicken and mushroom. Simmer for 5-10 minutes. Lastly, add the spinach and combine. Remove immediately from heat.
• Serve hot with choice of rice or pasta. Enjoy!