EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS
This is one of those meals I fix when I haven't got much time. It uses ingredients I usually always have at hand. My BF loves it. Serve with pasta, rice or potatoes or just some crusty bread to mop up the sauce. This is enough for two people, but can easily be doubled. Or if you want some greens, just add frozen peas or some steamed broccoli florets for the last few minutes.
Provided by -Sylvie-
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
- Add onions and continue to fry until they are starting to become transparent.
- Add mushrooms and fry for a further 3-5 minutes.
- Pour in the chicken stock.
- Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
- Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.
CHICKEN MUSHROOM STIR-FRY
Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.
Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 762mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
PEPPERS, ONIONS AND MUSHROOMS
This is a lower fat, less expensive version of my Mushroom Duxelle recipe#155924. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale.
Provided by Happy Harry 2
Categories Onions
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
- Using large skillet, heat oil over medium-high heat.
- Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
- Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
- Add mushrooms, combining well.
- Add black pepper, garlic, and pepper flakes.
- Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
- Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
- Remove skillet from heat. Stir.
- Allow to cool. Peppers and mushrooms should still have body to them.
- I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
- I have kept this mix frozen for over a year without change in flavor.
Nutrition Facts : Calories 65.4, Fat 2.7, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 9.9, Fiber 2.2, Sugar 4.1, Protein 2.3
BAKED CHICKEN AND PEPPERS
Baked Chicken and Peppers recipe with boneless chicken breasts or thighs, sauteed peppers, onion and mushrooms baked under blanket of cheese.
Provided by Olena Osipov
Categories Casserole
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. If using breasts cut in half lengthwise.
- In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices.
- In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add onion and saute for a few minutes, stirring occasionally. Add mushrooms and saute for a few more minutes, stirring occasionally. Add bell peppers and saute for 5 more minutes, stirring.
- Remove chicken from the oven and turn broiler on High. Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too) and top with cheese. Broil for 5 minutes or until cheese is melted.
- Serve chicken hot with its juices over rice, quinoa or zucchini noodles. This chicken and peppers dish tastes cold amazing too!
Nutrition Facts : Calories 382 kcal, Sugar 3 g, Sodium 578 mg, Fat 15 g, SaturatedFat 7 g, Carbohydrate 6 g, Fiber 1 g, Protein 54 g, Cholesterol 165 mg, ServingSize 1 serving
CHICKEN BELL PEPPERS ONIONS AND MUSHROOMS WITH MARSALA
Make and share this Chicken Bell Peppers Onions and Mushrooms With Marsala recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan.
- Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown.
- Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize.
- Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.
Nutrition Facts : Calories 348.6, Fat 11.5, SaturatedFat 2, Cholesterol 109, Sodium 497.9, Carbohydrate 11.4, Fiber 2.4, Sugar 5.7, Protein 39
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