Chicken In Mushroom Gravy Food

CHICKEN WITH MUSHROOM GRAVY

Steps:

• In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY

Steps:

• Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
• Set aside 1 tablespoon of flour mixture.
• Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken to skillet.
• Saute until brown, about 4 minutes per side.
• Transfer chicken to plate.
• Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
• Saute until mushrooms are brown, about 5 minutes.
• Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
• Add cream and broth and bring to boil, stirring occasionally.
• Return chicken and any collected juices to skillet.
• Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
• Season with salt and pepper.

MUSHROOM GRAVY

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

CHICKEN IN MUSHROOM GRAVY

Steps:

• Skin the chicken thighs and remove any visible fat from them.
• Put them in a stove-top casserole with the broken up shiitake and the tomatoes, snipped into small pieces.
• Pour the 2 cups of water, the tamari or soy sauce and the Worcestershire sauce over them and simmer until tender.
• Mix the cornstarch with 1/2 cup of cold water and stir it into the broth.
• Simmer, stirring well to blend, until the broth thickens and clears.
• Serve over mashed potatoes, or better yet, a combination of equal parts potatoes, carrots and rutabagas mashed together.

BAKED CHICKEN WITH MUSHROOM GRAVY

Steps:

• In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
• Set oven to 425°F (set oven rack to lowest position).
• Pour the melted butter into a 13 x 9-inch baking pan.
• In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
• Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
• Place the chicken in the pan skin-side down.
• Bake uncovered at 425°F for 20 minutes.
• Turn the chicken over skin-side up and continue baking for 20 minutes.
• While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
• After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
• Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
• Sprinkle the top lightly with paprika.
• Reduce oven heat to 325°F.
• Cover pan with foil and continue baking for about 20 minutes.

PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY

Steps:

• Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
• Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
• Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
• Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS WITH SAUTEED-MUSHROOM GRAVY

Steps:

• Heat oil in skillet coated with cooking spray over med-high heat.
• Add sliced mushrooms and sauté until cooked through (about 7-10 minutes).
• Remove mushrooms from pan and keep warm.
• Mix together the McCormick Grill Mates Roasted Garlic Montreal Chicken and thyme.
• Rub over chicken breasts.
• Add to pan (spray with a little more cooking spray if pan is very dry).
• Sear at least 5 minutes on first side before turning over.
• Repeat on the other side.
• Continue turning and cooking until chicken is golden brown and just about cooked through (about 20 minutes), adding ¼ cup chicken broth to pan half way through, if necessary.
• With a whisk, combine chicken broth and cornstarch in a cup.
• Add broth and mushrooms to pan with chicken.
• Bring to a boil for 1-2 minutes.
• Cover and simmer for 5-7 minutes as gravy thickens.
• Serving is 1 piece of chicken with about 33 cups of gravy and mushrooms.

BAKED CHICKEN WITH MUSHROOM GRAVY

Steps:

• Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.