Smothered Garlic Chicken With Mushrooms Recipes

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

SMOTHERED GARLIC CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 220c, fan 200c, 425f or gas mark 7
• Add the chicken to a bowl with the seasoning and toss to evenly coat.
• Heat a large deep frying pan over a medium high heat (I use one that can go in the oven for less clean up). Spray with cooking oil spray.
• Add the chicken pieces all in one layer and brown on both sides until nice and golden (approx 4-5 minutes per side), Transfer the chicken to a plate.
• Spray with a little more spray oil and add in the mushrooms and fry for a couple of minutes, scraping up all the flavour that is left in the bottom of the pan from the chicken.
• Add in the garlic and just give a stir to combine evenly, then gradually add in 1/2 cup (120ml) of the chicken stock reducing down each little bit around the mushrooms and garlic until the garlic has really softened and has a lovely golden colour. This will make the garlic lovely a sweet. Don't rush this process or you will burn the garlic and cause it to be bitter.
• Add in the cream cheese and remaining stock (1 cup) and allow to bubble gently stirring as it does, until the cream cheese is all melted and the sauce is creamy.
• Add back in the chicken pieces in a even layer and spoon the sauce all over the top so they are well covered.
• Add the mozzarella and parmesan to the top. then add lid and place in the oven and bake for 35-40 minutes, remove lid for the last 10 minutes of cooking time. Cheese should be all melted and lightly golden and chicken cooked through (chicken should have an internal temp of 165f).
• Sprinkle with the chopped fresh parsley.
• Serve with your choice of sides.
• Enjoy!!

SMOTHERED CHICKEN WITH MUSHROOMS AND ONIONS

Steps:

• Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2 inch thick. Set aside with the onion and the mushrooms.
• Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper. Cook, turning once, until browned (about 2 minutes per side). Transfer chicken to a plate and set aside.
• Return the pan to medium-high heat and add oil. When hot but not smoking, add the carrot, onion, and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned (about 7 minutes).
• Sprinkle with the flour and cook, stirring constantly, until fully blended (about 2 minutes longer).
• Add the broth and the tarragon (if desired) and bring to a boil, stirring frequently until slightly thickened.
• Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout (when cut open with a knife) and the vegetables are tender (about 10 minutes).
• Season with salt and pepper to taste, and serve immediately.