Creamy Dill Chicken And Mushrooms Recipes

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

RUSSIAN CHICKEN & MUSHROOM PIES WITH SOURED CREAM & DILL

Steps:

• Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
• Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
• Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
• Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.

CHICKEN IN A MUSHROOM-DILL CREAM SAUCE! EXCELLENT!!!

Steps:

• Season the chicken breasts with salt and pepper.
• In a large skillet, melt 1 tablespoon of the butter in the vegetable oil. Add the chicken breasts, skin side down, and cook over moderately high heat until lightly browned, about 4 minutes.
• Cover the skillet and cook the chicken over moderate heat until the skin is crisp, about 4 minutes.
• Uncover, turn the chicken and cook over moderately low heat until the meat is just white throughout, about 6 minutes.
• Transfer the chicken to a large plate and cover loosely with foil.
• Pour off the fat from the skillet and add the remaining 1 tablespoon of butter.
• Add the mushrooms and shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
• Add the wine and simmer over moderately high heat until almost dry, about 3 minutes.
• Add the cream and stock and simmer until thickened, about 8 minutes.
• Stir in the mustard (optional) and dill and season with salt and pepper.
• Add the chicken to the sauce, skin side up, along with any accumulated juices.
• Simmer over low heat until the chicken is warmed through, about 2 minutes.
• Spoon the sauce onto plates, top with the chicken and serve w/ pasta.

CREAMY HERB MUSHROOM CHICKEN

Steps:

• This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince Garlic, chop herbs and thickly slice mushrooms.
• Heat a large heavy skillet over medium heat and add 1/2 Tbsp butter and 1/2 Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with 1/2 tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.
• Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another 1/2 Tbsp butter and 1/2 Tbsp oil. Add chicken in a single layer and sauté about 2 min on each side or until just cooked through.
• Add minced garlic and sauté 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, green onion to the pan and sauté/stir another 1 minute to soften herbs.
• Return mushrooms to the pan then stir in 3/4 cup heavy cream. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.

SOUR CREAM 'N' DILL CHICKEN

Steps:

• Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

ONE SKILLET CREAMY DILL CHICKEN AND RICE

Steps:

• In a large skillet, melt the butter.
• Saute the onions and celery until the onions are starting to soften.
• Then add the mushrooms, basil, oregano, salt, and diced chicken. Saute until the chicken is cooked through.
• Then add the rice, cream cheese, and chicken stock. Stir to combine.
• Then add the fresh dill, simmer for 1 minute.

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE

Steps:

• Gather the ingredients.
• Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
• In a large skillet over medium-high heat, melt the butter and olive oil.
• When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
• Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
• Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
• In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
• Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
• Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.