Philly Chicken With Creamy Mushroom Sauce Recipes

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

4-INGREDIENT CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F. Season chicken liberally with salt and pepper.
• Heat 2 tablespoons of olive oil in a large skillet over medium high heat. When the oil is shimmering, add the chicken breasts and brown the meat on both sides (about 6-7 minutes per side).
• Transfer the chicken to an 11 x 7-inch baking dish that has been sprayed with cooking spray (or other similar size dish that accommodates the chicken).
• Add the mushrooms to the skillet and sauté until tender (about 5 minutes).
• In a separate bowl, whisk together soup and wine. Stir in the mushrooms.
• Pour the soup mixture over the chicken. Cover with foil and bake for 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
• Serve with rice or noodles and garnish with fresh parsley.

PHILLY CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 1-1/2 tsp. oil in large skillet on medium heat. Add half the chicken; cook 6 to 7 min. on each side or until done (165°F). Transfer chicken to plate; cover to keep warm. Repeat with remaining chicken and 1-1/2 tsp. of the remaining oil.
• Heat remaining oil in same skillet. Add mushrooms; cook and stir 3 to 4 min. or until evenly browned. Stir in shallots; cook 1 min., stirring occasionally. Add chicken broth, Worcestershire sauce and cream cheese; stir. Cook 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Return all chicken breasts to skillet; cook 2 to 3 min. or until heated through. Sprinkle with parsley.

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

CREAMY PHILLY PESTO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
• Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

CLASSIC SCALLOPED CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat oven to 350°F.
• In large bowl, combine all ingredients, except for Creamy Mushroom Sauce.
• Stir to combine.
• Spoon into a buttered 9x13 inch baking dish.
• Bake, uncovered, for 50-60 minutes or until a knife inserted comes out clean.
• Cut into squares to serve.
• Creamy Mushroom Sauce: In sauce pan, combine soup, milk and sour cream.
• Heat through until hot, but do not boil.
• Spoon over chicken squares.

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps.
• Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
• Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper.
• Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.