Chicken In A Creamy Mushroom Havarti Sauce Food

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

BAKED HAVARTI CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Marinate chicken in Italian dressing and Greek seasoning in a bowl, at least 30 minutes.
• Place chicken in a 9x13-inch baking dish. Sprinkle top with additional Greek seasoning.
• Bake in preheated oven until no longer pink in center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt; bring to a boil. Stir in mushrooms; reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Seasoning mixture with salt.
• Arrange green chili peppers lengthwise and Havarti cheese on top of chicken. Return to the oven and bake until cheese has melted, about 5 minutes. Top chicken with mushrooms and pan juices.

CHICKEN WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts with a meat mallet to flaten.
• Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
• In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
• Remove chicken from large saucepan to a plate.
• Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
• Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
• Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
• Enjoy!

CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE

Steps:

• Season the chicken breasts with seasoned salt and pepper.
• Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
• Remove to a serving platter; tent loosley with foil to keep warm.
• For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
• Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
• In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
• Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
• Remove the bay leaf, then season the sauce to taste with salt and pepper.
• Serve the sauce over the chicken along with the cooked pasta.
• Pass the Parmesan cheese to sprinkle on top of plate.

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
• Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

CHICKEN WITH HAVARTI DILL CHEESE SAUCE RECIPE

Steps:

• If you are using small chicken breasts, pound them between sheets of plastic wrap to a uniform thickness of about 1/4 to 1/2 inch. If the chicken breasts are large, slice them horizontally to produce 2 thin cutlets, then pound to thin as needed. Alternatively, you may buy thin sliced chicken breasts.
• Put 1/2 cup of flour in a wide bowl or plate.
• In another bowl, whisk the egg with water.
• Put the breadcrumbs in a third bowl.
• Lightly sprinkle the chicken with salt and freshly ground black pepper. Dredge the chicken in the flour, then dip in the egg mixture, then coat with the breadcrumbs. Place the chicken pieces on a baking sheet and refrigerate to chill for about 30 minutes.
• Meanwhile, in a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the remaining 2 tablespoons of flour and continue cooking, stirring constantly, for 1 minute. Add the garlic powder and dill weed, if using. Gradually add 1 cup of milk. Cook, stirring, until thickened. Add the cheese and cook, stirring, until the cheese has melted. Thin the sauce with more milk to your desired consistency, if you like. Taste and add salt and pepper, as needed.
• Heat the remaining 2 tablespoons of butter in a large skillet with the olive oil. Cook the chicken until browned and cooked through, turning to brown both sides. The time depends on the thickness of the chicken. My cutlets were very thin, so they only took about 6 to 8 minutes.
• Check with an instant-read thermometer if you are unsure. The chicken should register at least 165 F (73.9 C) when done.
• Arrange the chicken on a serving platter with the sauce or serve the sauce separately.

ROAST CHICKEN WITH A GARLIC MUSHROOM CREAM SAUCE

Steps:

• Preheat oven to 475 degrees F.
• In large cast iron casserole melt 1 Tbsp butter in Olive Oil at Med High heat Season the chicken inside and out with salt and pepper.
• Add Rosemary to cavity and tie legs together.
• Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
• Turn chicken onto its other breast, cover and roast for 20 minutes.
• Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
• Transfer the chicken to a platter and keep warm.
• For the Sauce: Skim the fat from the juices in the casserole.
• Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
• Pour in any collected juices from the chicken platter, add cream and boil until sauce is thick enough to coat a wooden spoon, about 5 minutes.
• Swirl in remaining butter until blended season with salt and pepper.
• Pour sauce into a sauceboat and serve with chicken.
• Enjoy.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.

CREAMY CHICKEN & WILD MUSHROOMS

Steps:

• Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins. Remove from the oven; the chicken should be cooked by now. Remove from dish and keep warm.
• Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.