Creamy Chicken Mushroom White Wine Rice Recipes

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
• Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
• Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
• Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
• Finish and Serve: Garnish with parsley and serve hot.

CREAMY CHICKEN AND MUSHROOMS WITH RICE

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove to a bowl and set aside.
• Reduce heat to medium and add onions. Cook, stirring, until softened and translucent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are cooked. Add chicken back in along with garlic. Cook for 1 minute or until fragrant.
• Reduce heat to medium-low and add cream cheese, cheddar cheese, and milk. Continue to cook until cheese has melted and a creamy sauce has formed. Add more milk if desired to thin sauce.
• Serve over cooked brown rice, and garnish with fresh parsley.

CREAMY CHICKEN & MUSHROOM WHITE WINE RICE

Steps:

• Put you rice in a deep pot, 2x as much water as the rice, add a shake of salt in the water. Put on a low or low-design heat, you want the rice to cook slowly. Watch it as you as cooking everything and if it looks fluffy and done taste a teaspoon full to make sure it's cooked through to the middle.
• Rinse then slice up the carrots into thin slices (not wafer thin!), put them either in a pan of water (enough to cover all the carrots), add salt to the water and put on a medium heat. OR Put them in a steamer pan, water in the bottom pan, a sprinkle of salt over the carrots slices in the top pan, place the lid on and put on a medium heat. Keep an eye on both your rice and carrots throughout the cooking process! Turn off the heat when they're done.
• If you have raw/frozen chicken, get out the chicken pieces and put them in a frying pan, add about 2-3 tablespoons of oil to the pan and fry them on a medium-high heat until cooked all the way through and have slight brown marks on the outside (but not burnt!). I suggest cooking at medium heat then turning up the heat at the end to get the brown marks. Put it on a plate once cooked and add the same amount of oil (2-3 tablespoons) to the pan again. If your chicken is cooked or leftover from a roast them simple add it at the end of the 'adding wine' step below to warm it through.
• If you have frozen diced onion then add a couple of handfuls to the frying pan, if fresh then dice 1 large onion and add it to the frying pan. Peel and slice up the mushrooms and add them to the pan. Cook on a medium heat on a larger sized hob until the onions are soft and mushrooms shrunk slightly and browner. Leave them in the pan.
• Add the whole mini bottle of white wine to the pan (approx 18-20cl), and add the chicken again, also add the garlic salt/cloves and the tarragon. Cook until the liquid wine is reduced to a small amount at the bottom of the pan.
• Add the cream and milk to the pan and heat through.
• Drain the carrots if in a pan, if steamed just add them to your frying pan with all the sauce, chicken...etc.
• Once your rice is done stir it to fluff it up and either mix all your sauce in to with the rice or put the rice in the dish first and the sauce on top.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

MY BEST CHICKEN AND RICE IN WINE

Steps:

• Brown chicken in butter in a dutch oven.
• Scatter onion and garlic over chicken.
• Add mushrooms,and cook 5 minutes.
• Add chicken broth.
• Add wine, cook another 5 minutes.
• Add rice, cover and cook 20 minutes.

CHICKEN WITH WHITE WINE AND MUSHROOM REDUCTION

Steps:

• Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
• Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
• Dredge chicken in flour mixture.
• Preheat a large, heavy skillet or electric frying pan to med-high.
• Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
• Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
• Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
• De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
• Add can of cream of mushroom soup and stir well until all lumps are gone.
• Return mushrooms, onions and chicken tenders to sauce, stir well.
• Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
• Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
• Serve and enjoy.

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND 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.