CHICKEN WITH GARLIC MUSHROOM CREAM SAUCE
On those nights when dinner has to be done NOW, check out the creamy, garlicky richness of this chicken and mushroom cream sauce. Plenty of slow-cooked flavor in one pan and made in 20 minutes.
Provided by Rachel Ballard
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, add the olive oil and the chicken. Sprinkle with half of the salt and pepper. Cook 10 minutes, turning once until cooked through and browned on all sides. Remove the chicken to a plate.
- In the same pan, add the butter and melt. Add the mushrooms and cook until browned and they start to release their liquid, about 5-6 minutes.
- Add the garlic and rosemary, stir about 30 seconds. Add the flour and stir one minute. Add the chicken stock, white wine and cream. Stir to combine and add the cheese. Add the remaining salt and pepper if needed. (Taste it first)
- Add the chicken back in and bring to a simmer. Cook until the sauce thickens slightly--about 5 minutes. Serve warm over egg noodles, rice or pasta.
Nutrition Facts : Calories 361 kcal, ServingSize 1 serving
CREAMY GARLIC MUSHROOM CHICKEN
Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
- To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.
Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 27 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 509 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
CREAMY GARLIC MUSHROOM CHICKEN
Chicken breasts with garlic mushroom soup, corn, sour cream and Parmesan cheese.
Provided by Allie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
- Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.
Nutrition Facts : Calories 612 calories, Carbohydrate 25.3 g, Cholesterol 79.7 mg, Fat 44.3 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 10.7 g, Sodium 1432.9 mg, Sugar 3.6 g
ROAST CHICKEN WITH A GARLIC MUSHROOM CREAM SAUCE
A simple and delicious meal. The Sauce adds incredible flavour to the chicken, may not be enough for 4 hungry people. Serve with Potatoes or Basmati rice.
Provided by King Lu
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F.
- In large cast iron casserole melt 1 Tbsp butter in Olive Oil at Med High heat Season the chicken inside and out with salt and pepper.
- Add Rosemary to cavity and tie legs together.
- Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
- Turn chicken onto its other breast, cover and roast for 20 minutes.
- Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
- Transfer the chicken to a platter and keep warm.
- For the Sauce: Skim the fat from the juices in the casserole.
- Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
- Pour in any collected juices from the chicken platter, add cream and boil until sauce is thick enough to coat a wooden spoon, about 5 minutes.
- Swirl in remaining butter until blended season with salt and pepper.
- Pour sauce into a sauceboat and serve with chicken.
- Enjoy.
Nutrition Facts : Calories 915.5, Fat 67.1, SaturatedFat 24.4, Cholesterol 288.9, Sodium 276.5, Carbohydrate 7.7, Fiber 0.5, Sugar 1.1, Protein 60.3
PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
SIMPLE CREAMY GARLIC-MUSHROOM CHICKEN
Cream of mushroom soup together with sour cream, corn, and Parmesan to coat chicken breasts served on your choice of pasta or rice. This recipe is for 4 adult servings with no leftovers. Use your own instincts to add a little of what you like. But stick closely to the recipe, it's worth it. You can substitute peas for the corn. Enjoy!
Provided by Housewife1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.
- Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 538 calories, Carbohydrate 13.1 g, Cholesterol 85.5 mg, Fat 43.1 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 1012.7 mg, Sugar 3.4 g
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