Crockette Chicken In Mushroom Gravy Recipes

CHICKEN BREASTS WITH CREAMY MUSHROOM GRAVY

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm.
• In same skillet, heat remaining 1 tablespoon oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until browned. Add 3 tablespoons Bisquick mix and the onions; cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken.

OVEN-FRIED CHICKEN WITH SWEET ONION-MUSHROOM GRAVY

Steps:

• In 2-gallon resealable plastic food-storage bag, mix all brine ingredients except buttermilk. Add 3 1/2 cups buttermilk and seal bag. Use your hands to knead bag to mix in salt and spices, about 2 minutes. Add chicken to bag and reseal bag. Refrigerate at least 3 hours but no more than 5 hours.
• In 1-gallon resealable plastic food-storage bag, mix 2 cups flour, and the ground pepper. Place large wire rack on 15x10x1-inch pan. Remove chicken from brine and pat dry on paper towels. Place chicken pieces, two at a time, in bag of seasoned flour; seal bag and shake well to lightly coat. Remove chicken and place on wire rack. Repeat with remaining chicken. Set bag of remaining seasoned flour aside. Discard brine. After chicken is coated, refrigerate uncovered at least 15 minutes.
• In medium bowl, beat egg, baking powder, baking soda and mustard with wire whisk until well blended. Add 1/2 cup buttermilk and beat well until blended.
• Dip each piece of chicken into egg mixture and return to bag of seasoned flour. Shake dipped chicken again, remove from bag and return to wire rack.
• Adjust oven rack to middle position. Heat oven to 425°F. Place 1/4 cup butter in 15x10x1-inch pan; place in oven to melt.
• Remove pan from oven and place chicken in melted butter in pan. Bake 20 minutes. Remove from oven and turn chicken pieces over. Bake 10 to 20 minutes longer or until coating is golden brown and crispy, and juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs).
• As soon as chicken is in oven, in 10-inch skillet, heat oil and 1 tablespoon butter over medium heat until butter stops sizzling. Add onion, brown sugar and 1/4 teaspoon salt. Cook 20 minutes, stirring occasionally, until onion is soft and golden brown. (Do not rush by turning up the heat.) Remove onion from skillet, using slotted spoon; set onion aside.
• Add remaining 1 tablespoon butter and the mushrooms to skillet. Cook over medium heat 4 minutes, stirring occasionally, until mushrooms lose some liquid and brown around edges. Add wine and quickly stir and scrape any browned bits of mushroom or onion that may be stuck to pan. Cook 3 minutes longer or until wine evaporates. Return onion to skillet and sprinkle 2 tablespoons flour and the sage over mushrooms and onion. Stir well and cook 2 minutes, stirring constantly.
• Slowly stir in broth. Cook, stirring constantly, until gravy comes to a simmer. Simmer 4 to 5 minutes or until thickened. Serve gravy with chicken.

BEST EASY CHICKEN CROQUETTES

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

CHICKEN WITH MUSHROOM GRAVY

Steps:

• In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.

BAKED CHICKEN WITH MUSHROOM GRAVY

Steps:

• Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.

PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY

Steps:

• Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
• Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
• Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
• Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CROCKETTE CHICKEN IN MUSHROOM GRAVY

Steps:

• Season the thighs with salt and pepper. Place in a 1-1/2 to 2-1/2 quart crockette. Combine the wine, mushroom soup, and mushroom slices and pour over.
• Cover crockette and cook on LO heat for 4-6 hours. Do not overcook. Serve with rice or noodles.

CHICKEN IN MUSHROOM GRAVY

Steps:

• Skin the chicken thighs and remove any visible fat from them.
• Put them in a stove-top casserole with the broken up shiitake and the tomatoes, snipped into small pieces.
• Pour the 2 cups of water, the tamari or soy sauce and the Worcestershire sauce over them and simmer until tender.
• Mix the cornstarch with 1/2 cup of cold water and stir it into the broth.
• Simmer, stirring well to blend, until the broth thickens and clears.
• Serve over mashed potatoes, or better yet, a combination of equal parts potatoes, carrots and rutabagas mashed together.