Devine Chicken Breasts N Mushrooms Recipes

DIVINE CHICKEN DIVAN

Steps:

• Preheat the oven to 400 degrees F and butter a shallow 3-quart casserole dish. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green and almost tender (you still want it to have a little bite; it will cook more in the oven). Drain; cool under cold running water and pat very dry. Set aside.
• Melt 4 tablespoons butter in a large saucepan over medium heat. When the butter is melted, add the sage and let sizzle a minute, then add the flour. Cook the roux (or else it will taste like raw flour), whisking, for 2 to 3 minutes, without letting it brown. Pour in the sherry (or broth) and cook to reduce it away, about 1 minute.
• Whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. Bring to a simmer and cook, whisking occasionally to get out any lumps, until thickened, 6 to 7 minutes. Stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat.
• In a large bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. Pour into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon butter in the microwave, then toss with the parmesan and breadcrumbs. Sprinkle the mixture over the top of the casserole. Bake until browned and bubbling, about 35 minutes.

DIJON CHICKEN SMOTHERED IN MUSHROOMS

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 pan, stir together flour, salt and pepper.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
• Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

CHICKEN DIVAN

Steps:

• Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.
• Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.
• 3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.
• In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice.

DAD'S DIVINE CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F.
• Butter a 1 1/2-quart baking dish.
• Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
• Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
• Cover with chicken strips.
• Pour soup mixture evenly over chicken and broccoli.
• Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
• Bake until heated through, about 25 minutes.
• Serve over rice.

CHICKEN DIANE STYLE

Steps:

• Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
• In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

CHICKEN BREASTS WITH MUSHROOMS

Steps:

• Slit the chicken breasts partly through the side, to create an 'envelope'. Try to slice at the thickest point and not all the way through. Spread 1 tablespoon of cream cheese inside the chicken breast and press the two sides together to reform the shape of the breast. Sprinkle with ground pepper to taste. Put to one side.
• Melt the butter in a frying pan and gently fry the onions and mushrooms until the onions are soft. Turn up the heat to a medium/high level and add the chicken. Cook on one side for about 5 minutes (depending on size) or until cooked on that side. Turn each breast over and cook for a further 5 minutes (again depending on size) or until cooked. Try not to over cook - but always ensure the chicken is completely cooked. Don't worry if the cream cheese starts to leak out of the breasts - it all adds to the flavours later.
• Turn the temperature back down a little, and add the wine (or water) to the pan (around the chicken). Followed by the mustard, thyme and stock cube. Bring to the boil. Let this gently simmer for 10 minutes. Serve with whatever is preferred - but it is good to have something to absorb the sauce. Leftovers freeze very well.
• I've usually add some garlic when cooking the onions and mushrooms, but that is just personal preference.

CHICKEN DIVINE BAKE

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.
• Preheat oven to 400 degrees F (200 degrees C).
• Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
• Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
• Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
• Bake in preheated oven until slightly browned on top, 35 to 45 minutes.