CREAMY MUSHROOM CHICKEN
Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast. Delicious, easy and a guaranteed family favorite!
Provided by Alida Ryder
Categories Chicken Easy Dinner
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 398 kcal, Carbohydrate 4 g, Protein 26 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 153 mg, Sodium 204 mg, Sugar 1 g, ServingSize 1 serving
CREAMY CHICKEN & MUSHROOMS
Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.
Provided by Carolyn Malcoun
Categories 5-Ingredient Chicken Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
- Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 4.2 g, Cholesterol 98.9 mg, Fat 19.6 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 7.5 g, Sodium 329.2 mg, Sugar 2.5 g
CREAMY CHICKEN MUSHROOM RECIPE
Juicy and tender chicken breast cooked in a creamy garlic mushroom sauce.
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of olive oil in a pan over medium-high heat.
- Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
- Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.
- Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture.
- Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.
- Return chicken breast back into the pan, and spoon over with the hot sauce.
- Garnish with chopped parsley and serve warm
Nutrition Facts : Calories 224 kcal, Carbohydrate 4 g, Protein 27 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 562 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAM OF MUSHROOM CHICKEN
This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.
Provided by VENECIA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
- When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!
Nutrition Facts : Calories 293.6 calories, Carbohydrate 11 g, Cholesterol 99.7 mg, Fat 11.6 g, Fiber 0.8 g, Protein 35 g, SaturatedFat 5.6 g, Sodium 548.7 mg, Sugar 7.2 g
CREAMY MUSHROOM CHICKEN
I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
CREAMY BAKED CHICKEN AND MUSHROOMS
This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.
Provided by Mitchell Tuckness
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h20m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
- Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
- Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.
Nutrition Facts : Calories 754 calories, Carbohydrate 19.7 g, Cholesterol 216.8 mg, Fat 57.8 g, Fiber 2.4 g, Protein 40.2 g, SaturatedFat 28.8 g, Sodium 1752.4 mg, Sugar 5 g
CHICKEN AND MUSHROOM STROGANOFF
This skillet dinner is a new take on the traditional beef stroganoff-minus most of the work! Chicken, sliced mushrooms, onion and pasta are cooked in a creamy white sauce for a comforting meal that's ready to serve anytime. Our favorite thing about this chicken stroganoff (besides the mouthwatering flavor) is that it only looks hard. It's actually super simple to make. Give it a try!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken, mushrooms and onion to skillet; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
- Add milk, hot water and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
- Uncover; add cream cheese and continue to cook, while stirring, an additional 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize About 1 1/3 Cups, Sodium 1100 mg, Sugar 14 g, TransFat 1/2 g
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