CHICKEN BREASTS WITH CREAMY MUSHROOM GRAVY
Satisfy gravy cravings with a 30-minute dinner take using chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370, Carbohydrate 18 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 1 g
CHICKEN WITH MUSHROOM GRAVY
This deliciously moist chicken is a longtime favorite with family and friends of Darolyn Jones in Fishers, Indiana. "It's so easy, comforting and rich." she says. "A friend shared the recipe years ago, and I adapted it by adding a few new ingredients. I like to serve it over mashed potatoes or rice."
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 469 calories, Fat 26g fat (15g saturated fat), Cholesterol 168mg cholesterol, Sodium 1740mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 42g protein.
MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP
Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)
Provided by BarbryT
Categories Chicken Breast
Time 1h5m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
- In a medium bowl, combine condensed soup and half and half.
- Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
- Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).
CHICKEN BREASTS WITH SAUTEED-MUSHROOM GRAVY
Make and share this Chicken Breasts With Sauteed-Mushroom Gravy recipe from Food.com.
Provided by Linda Lyons
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet coated with cooking spray over med-high heat.
- Add sliced mushrooms and sauté until cooked through (about 7-10 minutes).
- Remove mushrooms from pan and keep warm.
- Mix together the McCormick Grill Mates Roasted Garlic Montreal Chicken and thyme.
- Rub over chicken breasts.
- Add to pan (spray with a little more cooking spray if pan is very dry).
- Sear at least 5 minutes on first side before turning over.
- Repeat on the other side.
- Continue turning and cooking until chicken is golden brown and just about cooked through (about 20 minutes), adding ¼ cup chicken broth to pan half way through, if necessary.
- With a whisk, combine chicken broth and cornstarch in a cup.
- Add broth and mushrooms to pan with chicken.
- Bring to a boil for 1-2 minutes.
- Cover and simmer for 5-7 minutes as gravy thickens.
- Serving is 1 piece of chicken with about 33 cups of gravy and mushrooms.
Nutrition Facts : Calories 153.4, Fat 2.7, SaturatedFat 0.5, Cholesterol 65.8, Sodium 230, Carbohydrate 3.7, Fiber 0.8, Sugar 0.8, Protein 27.5
PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY
Simple ingredients that you have in your pantry. This is an easy dish that tastes great.
Provided by FrackFamily5 CACT
Categories Pan Fried Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 263 calories, Carbohydrate 8 g, Cholesterol 63.7 mg, Fat 13.3 g, Fiber 0.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 765.9 mg
MOM'S BAKED FRIED CHICKEN AND GRAVY
Provided by Pam Ross
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make chicken:
- Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
- Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
- Make gravy:
- Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.
BAKED CHICKEN WITH MUSHROOM GRAVY
I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
MUSHROOM-STUFFED CHICKEN BREAST
This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!
Provided by Miriam Levy
Categories Stuffed Chicken Breasts
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
- Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
- Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
- Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
- Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g
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