Chicken And Mushrooms Food

CHICKEN WITH MUSHROOMS

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
• Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

BALSAMIC CHICKEN AND MUSHROOMS

Steps:

• In a nonstick skillet, heat 1 teaspoon of the oil.
• In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
• Add the chicken and coat both sides with the mixture.
• Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
• Transfer to a plate and keep warm.
• In the skillet, heat the remaining teaspoon of oil.
• Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
• Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
• Serve the chicken, topped with the mushrooms.

CHICKEN AND MUSHROOMS

Steps:

• Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
• Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

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.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
• To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

CHICKEN MARSALA WITH MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
• Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
• Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

SKILLET MUSHROOM CHICKEN THIGHS

Steps:

• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in parsley; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.

CHICKEN AND MUSHROOMS

Steps:

• Melt butter in 13" X 9" baking pan.
• Stir in thyme, paprika, salt, and pepper.
• Dredge chicken pieces in flour, then swish in butter (both sides), until coated.
• Arrange them in baking dish.
• Bake in hot oven (400 degrees) until browned, about 30 minutes.
• Reduce heat to 350 degrees, turn over chicken pieces, and add mushrooms and wine.
• Cover dish with foil and continue baking about 30 minutes longer.

CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE

Steps:

• Preheat oven to 200°F.
• Season chicken with salt and pepper. Lightly dredge in flour.
• Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
• Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
• Set aside in a warm oven.
• Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
• Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
• Top the chicken with the mushroom sauce and serve.

CREAMY CHICKEN & MUSHROOMS

Steps:

• Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
• Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

CHICKEN AND MUSHROOMS

Steps:

• Prepare the sauce: In a small bowl, whisk together the balsamic vinegar, honey, kosher salt, black pepper, and dried thyme. Set aside.
• Season the chicken thighs with kosher salt and black pepper.
• Heat the ghee in a large (12-inch) nonstick skillet over medium heat, swirling to coat. Add the chicken thighs in a single layer and cook, undisturbed, for 7 minutes. Flip the chicken pieces and cook until cooked through (their internal temperature should reach 165ºF), about 7 more minutes. Remove to a plate and cover with foil to keep warm.
• Add the mushrooms to the same skillet with a splash of water (about 2 tablespoons). Gently stir the mushrooms while also scraping the bottom of the skillet to remove the tasty brown bits that have stuck to it.
• After the mushrooms have started reducing a bit in volume, stir in the garlic.
• Cook the mushrooms and garlic, stirring often, until the mushrooms are tender and browned, and the liquid that they have released has evaporated, 5-7 minutes.
• Add the sauce to the skillet. Simmer, uncovered, stirring occasionally, until the sauce thickens, about 5 minutes. Stir in the butter until it melts.
• Add the chicken thighs back to the skillet, turning them to coat in the sauce. Cook for a couple more minutes to heat through.
• Divide the chicken and mushrooms between four plates. Drizzle or brush with the pan juices and sprinkle with parsley. Serve immediately.

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

CHEESY BAKED CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 375F.
• Lightly grease a 9x13 baking dish with cooking spray and set aside.
• In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
• Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes.
• Stir in the garlic and cook for 30 more seconds, or until fragrant.
• Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
• Return skillet to heat and add the rest of the butter and olive oil.
• Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
• Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned.
• Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
• Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
• Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.
• Bake uncovered for 15 minutes, or until chicken is cooked through.
• Remove from oven.
• Garnish with fresh parsley.
• Serve.