Special Chicken With Mushrooms Recipes

SPECIAL CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350*.
• In skillet heat oil and 1Tblsp butter.
• Add mushrooms and garlic; sauté a few minutes.
• Place mushroom in a casserole.
• Dip chicken in beaten egg; then roll in breadcrumbs.
• In skillet heat remaining butter and more oil if necessary.
• Brown chicken on both sides.
• Place chicken on top of mushrooms.
• Deglaze pan with chicken broth; pour in casserole.
• Bake in preheated oven for 45 minutes or.
• until chicken is chicken is cooked.
• Top with cheese and bake another 15 minutes.
• Serve with pasta or rice.
• I use 1/4 cup Egg Beaters to replace the egg.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

Steps:

• In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
• At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
• In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

CHICKEN WITH MIXED MUSHROOMS AND CREAM

Steps:

• Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
• Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
• Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
• Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.