Chicken And Broccoli With Mushroom Sauce Food

CREAMY BROCCOLI AND MUSHROOM CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
• Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
• Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.

CHICKEN, MUSHROOM & BROCCOLI SKILLET

Steps:

• In a medium bowl, whisk together soup, broth, tarragon, and thyme.Set aside.
• In a large non-stick skillet, heat butter over medium-high.Add mushrooms and onion, sauté 3-5 minutes or until starting to brown.Add chicken, broccoli and garlic, sauté 3-5 minutes or until no pink remains on chicken.
• Stir through sauce.Bring to simmer and cook 4-6 minutes, stirring often, or until chicken is cooked through.

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI

Steps:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

CHICKEN N' BROCCOLI IN MUSHROOM SAUCE

Steps:

• Set oven to 375 degrees.
• grease a 9-inch square pan.
• Steam the broccoli spears until tender-crisp, then plunge into ice water to stop the cooking process.
• Drain, and blot dry on paper towels.
• Arrange on bottom of baking pan.
• Evenly place chicken over the broccoli; set aside.
• FOR SAUCE: heat butter in a skillet over medium heat, swirl to coat bottom of skillet.
• cook the mushrooms, until they have released their juices (about 7-9 minutes); increase heat to high, cook, uncovered for another 1-2 minutes more, and let liquid evaporate; set aside don't drain the butter, leave in skillet.
• In a the same skillet, pour in the broth and evaporated milk; whisk in the flour until thick (about 3 minutes), add in the cooked mushrooms back in, with the Parmesan cheese and green onions, black pepper and a Pinch of nutmeg (if using); stir to combine well.
• Pour the cooked sauce over the chicken and broccoli in the baking dish.
• Mix all topping ingredients together; sprinkle over casserole.
• Bake in oven for 30-35 minutes, or until hot and bubbly.

BROCCOLI AND CHICKEN STIR-FRY

Steps:

• Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
• Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

CREAMY PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Dice raw chicken into bite-size pieces, small enough for baby to manage.
• Clean cutting board thoroughly, dice mushrooms, broccoli and tomato to same size chunks.
• In large saucepan, cook chicken with mushrooms and spices over medium heat, until chicken is thoroughly cooked.
• Add broccoli and tomatoes, cover and reduce heat to low until broccoli is tender.
• Add chicken broth, allow to simmer while you mix milk, flour, parmesan and grated cheese in small bowl.
• Add mixture to saucepan, stir continuously until grated cheese has melted and blended well into sauce.
• Add cooked and drained pasta, toss and serve.
• For adults, extra salt or pepper may be added. For babies, portions may be mashed or eaten as is, depending on your child's capabilities or preferences.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS

Steps:

• Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
• Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
• Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
• Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

BROCCOLI CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

CHICKEN AND BROCCOLI WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 375F degrees.
• Cook broccoli according to package directions.(I use a little more)This recipe can be made with asparagus instead of broccoli.
• Mix margarine and flour together in saucepan.
• Cook briefly over medium heat.
• Blend in chicken broth,stirring constantly until thickened and smooth.
• Stir in mushrooms and their liquid.
• Season to taste.(I use garlic powder and season salt.Also I make twice as much sauce).
• Place cooked broccoli pieces in a shallow pan.
• Cover with sliced chicken and pour mushroom sauce over all.
• Top with parsley and bread crumbs.( I use more bread crumbs than recipe calls for.).
• Bake, uncovered,15 to 25 minutes, or until bubbly and brown on top.