Chicken And Mushrooms In A Garlic White Wine Sauce Food

CHICKEN IN WHITE WINE SAUCE WITH MUSHROOMS RECIPE

Steps:

• Heat the oil on a large frying pan (skillet) over a medium/high heat.
• Season both sides of the chicken breasts with the salt and pepper.
• Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don't need to be cooked through at this point - they'll continue cooking in the sauce.
• Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
• Stir in the garlic and thyme and cook for the 30 seconds.
• Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
• Stir in the stock and cream and heat through for 2-3 minutes.
• Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
• Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.

CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

GARLIC CHICKEN AND MUSHROOMS IN WHITE WINE SAUCE

Steps:

• Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
• Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
• Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
• Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
• Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
• Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.

CHICKEN BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE

Steps:

• Preheat oven 180C/350°F.
• Heat a large non stick pan over medium heat.
• Brush chicken with oil and rub in salt and pepper if desired.
• Cook chicken for 1 minute, until golden on each side.
• Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
• "White wine and mushroom sauce".
• Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
• Add stock and wine and simmer for about 4 minutes.
• Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
• Pour the sauce over the chicken and enjoy!

CHICKEN WITH MUSHROOMS AND WINE

Steps:

• Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
• Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
• With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
• Garnish with chopped parsley.

CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE

Steps:

• Cut chicken breasts into bite-sized pieces.
• Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
• Cook until onion is tender.
• Add tomatoes, wine, salt and pepper to taste.
• Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
• Drain pasta al dente,place into serving dish and toss with olive oil.
• Pour chicken mixture over pasta.
• Serve with fresh salad and garlic toast.
• I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

GARLIC MUSHROOM WINE SAUCED CHICKEN AND SPINACH S

Steps:

• Season chicken breast with lemon pepper to your taste, reserve any extra to use later if desired.
• In a skillet over medium heat with some cooking spray or a little olive oil, saute chicken until done. About 3-4 minutes per side. Remove and keep warm.
• In same hot pan over medium heat (use more spray or oil if needed) saute mushrooms, shallot, garlic and tomatoes until soft and tomatoes break down. Add fresh spinach and a pinch of salt and cook until it just starts to wilt. It will cook more in the next step.
• Add wine, lemon juice and enough water to equal one cup liquid and cook just until reduced to a thin, glossy sauce. Season with salt and pepper to taste. You can use any reserved lemon pepper here too.
• Place spinach mixture on a plate adding warm chicken on top. Sprinkle with asiago cheese and pine nuts. Serve and enjoy!

WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE

Steps:

• Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
• Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
• Crumble in the stock cube.
• Add the cream.
• Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
• If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.

CHICKEN WITH WINE AND MUSHROOMS

Steps:

• Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
• In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
• Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
• In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
• Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
• Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
• Serve over rice, noodles or mashed potatoes.
• NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.

CHICKEN IN GARLIC WHITE WINE CREAM SAUCE

Steps:

• Lightly brown both sides of chicken in olive oil.
• Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.