SMOTHERED CHICKEN WITH MUSHROOMS
A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!
Provided by M. Kertello
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 53m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g
MUSHROOM SMOTHERED CHICKEN
This is too good to pass up! A 5-Star, I promise. It's easy and presents beautifully over my Instant Gnocchi (#113377) or a toasted baguette. A BH&G recipe.
Provided by SmHerndon
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat.
- In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally.
- Remove chicken from skillet; set aside.
- Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits.
- Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme.
- Bring to boiling; reduce heat.
- Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm.
- Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream.
- Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.
SMOTHERED CHICKEN WITH MUSHROOMS AND ONIONS
This hearty and delicious dish is actually diet-friendly! The recipe was printed in a local newspaper about 10 years ago; however, the recipe is identical to one found in the "Williams-Sonoma Kitchen Library: Healthy Cooking" by John Phillip Carroll. I recommend serving this over rice.
Provided by D. Todd Miller
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 274.7, Fat 9.3, SaturatedFat 1.5, Cholesterol 65.8, Sodium 764, Carbohydrate 14.8, Fiber 2.1, Sugar 4.2, Protein 32.6
SMOTHERED GARLIC CHICKEN WITH MUSHROOMS
Tender juicy chicken thighs smothered in a creamy garlic sauce with mushrooms and garlic all finished off with delicious melted cheese.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 1h15m
Number Of Ingredients 14
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!!
Nutrition Facts : Calories 365 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 SERVING, Sodium 934 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat
CREAMY CHICKEN SMOTHERED WITH MUSHROOMS
Serve this chicken with hot cooked pasta and a crusty roll, this is a wonderful chicken dish! An large electric frypan works great to make this chicken dish in.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a plastic bag combine flour, garlic powder, salt and pepper.
- Add in the chicken pieces one at a time and shake to coat in the flour mixture.
- Heat oil in a large skillet and brown the chicken for about 8 minutes, turning occasionally; remove and set aside.
- Add in onions, garlic and mushrooms to the skillet; cook about 4 minutes, stirring occasionally, and scraping any browned bits from the pan.
- Return the chicken to the pan.
- Add in white wine, broth, basil and thyme; mix to combine, bring to boiling, reduce heat, adding in more salt and pepper to taste.
- Cover and simmer for about 25-30 minutes, or until chicken is no longer pink.
- Remove the chicken from the pan to keep warm.
- Add in whipping cream and Parmesan cheese (if using) stir to combine and simmer for 10 minutes.
- Serve the sauce over the chicken.
Nutrition Facts : Calories 704.9, Fat 40, SaturatedFat 12.3, Cholesterol 191.4, Sodium 325.6, Carbohydrate 25.5, Fiber 2.8, Sugar 5.6, Protein 51.8
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