Chickenwithmushroomslemonsauce Recipes

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BAKED LEMON CHICKEN WITH MUSHROOM SAUCE



Baked Lemon Chicken with Mushroom Sauce image

A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 lemon
¼ cup butter
3 cups fresh sliced mushrooms
2 tablespoons all-purpose flour
½ cup chicken broth, or more as needed
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g

CHICKEN WITH MUSHROOMS & LEMON SAUCE



Chicken With Mushrooms & Lemon Sauce image

This recipe will rival any fine Italian restaurants entree. It is an impressive FOOL PROOF dinner to serve family or your guess. I used to "wing it" and then came across this recipe. You will love it. 11/08 suggestions: The sauce will thicken as it cools a bit. It should not be thick anyway. From: The Big Book of Casseroles

Provided by Chicagoland Chef du

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 -5 tablespoons butter
2 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, sliced thickly
6 scallions, with tops sliced
2 garlic cloves, minced
1/4 cup all-purpose flour, may need more
1/4 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon paprika
4 -6 boneless skinless chicken breast halves, prefer a thicker meatier breast
1/2 cup chicken stock or 1/2 cup broth
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon capers

Steps:

  • Preheat oven to 350°.
  • In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
  • Transfer mushrooms and onions, set aside.
  • Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
  • In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
  • Transfer browned chicken to casserole dish and top with mushrooms and onions.
  • Sauce: (*I double sauce recipe).
  • Add 1 - 2 T of butter to skillet, melt over low/medium heat.
  • Add reserved flour (may need a bit more) to the butter and whisk until well blended.
  • Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
  • Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
  • Serve over rice (*Basmati is my favorite).
  • NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
  • If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
  • Revised & made for dinner: 10/29/07.

Nutrition Facts : Calories 374.7, Fat 22.1, SaturatedFat 9.1, Cholesterol 107, Sodium 643.8, Carbohydrate 12.8, Fiber 1.6, Sugar 2.8, Protein 29.2

LEMON MUSHROOM CHICKEN



Lemon Mushroom Chicken image

There's a lot of flavor in this dish. The best part? It doesn't seem light at all! -Carrie Palmquist, Canova, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup plus 2 teaspoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
1/2 pound sliced fresh mushrooms
1 tablespoon lemon juice

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 368mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

20-MINUTE SKILLET MUSHROOM CHICKEN



20-Minute Skillet Mushroom Chicken image

Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

1 1/2 lb (700g) boneless skinless chicken breasts
Kosher salt and black pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon coriander
2 tablespoons extra virgin olive oil
1 tablespoon ghee or unsalted butter
12 ounce fresh large mushrooms, (sliced)
1/2 cup chicken broth
3 green onions, (chopped)
2 garlic cloves, (minced)
kosher salt and black pepper
Parsley for garnish

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.

Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving

PASTA WITH CHICKEN AND MUSHROOMS



Pasta with Chicken and Mushrooms image

Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound bowtie pasta
1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 tablespoons butter
1 pound small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
  • Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
  • Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
  • Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

CHICKEN AND MUSHROOMS IN CREAM SAUCE OVER ZOODLES



Chicken and Mushrooms in Cream Sauce over Zoodles image

Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

2 pounds boneless, skinless chicken breasts
½ cup all-purpose flour
½ teaspoon paprika
1 pinch salt and ground black pepper to taste
4 tablespoons unsalted butter, divided
1 ½ cups sliced mushrooms
½ cup chopped shallot
½ cup chopped sun-dried tomatoes
5 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
2 cups heavy cream
1 tablespoon minced fresh basil
4 medium zucchini, spiralized

Steps:

  • Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
  • Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
  • Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
  • Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
  • Remove the chicken to a plate. Taste sauce and adjust seasoning.
  • Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 14.9 g, Cholesterol 162.1 mg, Fat 31 g, Fiber 1.9 g, Protein 28.1 g, SaturatedFat 18.2 g, Sodium 327.7 mg, Sugar 3.8 g

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