Mushroom Chicken Chowder Recipes

CHUNKY CHICKEN & MUSHROOM CHOWDER

Steps:

• In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.
• Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.
• Remove the chicken from the broth and set aside the pot with the broth.
• Remove and discard chicken skin and bones.
• Tear chicken meat into large pieces; set aside.
• To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.
• Cover and simmer about 15 minutes, or until the potatoes are tender.
• Add milk, cream, mushrooms, and the reserved chicken meat.
• Bring to a boil.
• Reduce heat, cover, and simmer 5 minutes.
• Taste and add the remaining salt if needed, along with the Worcestershire sauce.
• Serve with crusty French bread.

CHICKEN AND MUSHROOM CHOWDER

Steps:

• Cover mushrooms with boiling water and set aside for 20 minutes.
• Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
• Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
• Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
• Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
• Garnish with bacon.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

MUSHROOM AND POTATO CHOWDER

Steps:

• In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.