Mushroom And Cranberry Chicken Recipes
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the chicken breasts in a glass or non-reactive baking dish.
- Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
- Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
MUSHROOM AND CRANBERRY CHICKEN
Make and share this Mushroom and Cranberry Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the cranberries, sugar, and ¾ cup water; set heat at medium-low.
- Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10-15 minutes.
- Remove from heat and set aside.
- Meanwhile, put the oil in a deep skillet with a lid; set heat to medium-high and wait a minute or so, until the oil is hot.
- Add in the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10-15 minutes.
- Finish the browning with the skin side up.
- Stir in the garlic, onion, mushroom, rosemary, and wine; decrease heat to low, cover, and simmer until the chicken is tender, 20-30 minutes.
- Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.
Nutrition Facts : Calories 884, Fat 53.8, SaturatedFat 15, Cholesterol 255.2, Sodium 244.8, Carbohydrate 27.1, Fiber 2.8, Sugar 20.7, Protein 65.7
MUSHROOM AND CRANBERRY RICE
Make and share this Mushroom and Cranberry Rice recipe from Food.com.
Provided by oharaj5
Categories Brown Rice
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oil and butter in large skillet on medium heat.
- Cook onions, salt pepper, garlic powder, and onion powder for 3 mins
- Add mushrooms and cook for an additonal 3 min., stirring occasionally. or unitl onions are cooked.
- Add all remaining ingredients Bring to boil on high heat.
- Reduce heat to low and cover.
- Simmer 10 to 12 minute or until liquid is absorbed.
- Enjoy ! (I stir in more craisins to serve for more texture and a different flavor).
CRANBERRY CHICKEN AND WILD RICE
Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. This chicken is delicious, and it's so easy to prepare and I love that I can do other things while it bakes. -Evelyn Lewis, Independence, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. In a bowl, mix hot water, rice mix and contents of seasoning packet; pour around chicken. , In a small bowl, mix remaining ingredients; pour over chicken. Bake, covered, until a thermometer inserted in chicken reads 165°, 35-45 minutes.
Nutrition Facts : Calories 332 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 592mg sodium, Carbohydrate 50g carbohydrate (19g sugars, Fiber 2g fiber), Protein 26g protein.
CRANBERRY CHICKEN II
This baked dish is a little French, a little fruity, a little sweet, a little tart and A LOT delicious!
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in 9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 48.5 g, Cholesterol 67.2 mg, Fat 27.7 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 5 g, Sodium 1511.9 mg, Sugar 30.5 g
MUSHROOM AND CRANBERRY CHICKEN
A standard braised chicken, with a not-so-standard tart fruit sauce whose acidity cuts through the richness of the meat to make a dish that is always a surprising hit. The sauce can also be used with roast chicken or, for that matter, pork or turkey. Any of these can be served with Kasha (page 528) or any other simple grain dish, and a salad or vegetable.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Combine the cranberries, sugar, and 3/4 cup water in a small saucepan and turn the heat to medium-low. Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10 to 15 minutes. Remove from the heat and set aside.
- Meanwhile, put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10 to 15 minutes. Finish the browning with the skin side up.
- Stir in the garlic, onion, mushrooms, rosemary, and wine. Turn the heat to low, cover, and simmer until the chicken is tender, 20 to 30 minutes. Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.
WARM CHICKEN, MUSHROOM, AND SPINACH SALAD
Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
- Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
- Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
- Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.
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