Chicken Spinach Mushroom Food

CHICKEN WITH SPINACH & MUSHROOM

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
• Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
• Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
• Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
• Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.

SPINACH MUSHROOM CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Remove all fat from chicken and sprinkle with the seasoned salt. Place the chicken in a casserole dish and cover with foil. Bake the chicken in the oven for 1 hour.
• After 30 minutes, begin chopping the spinach, removing the stems. Saute the mushrooms in two Tablespoons of butter until softened and set aside. Saute the spinach with the remaining butter, until wilted.
• Mix the spinach with the mushrooms.
• Remove chicken from pan and place on each plate while still very warm.
• Top each piece of chicken with 1/2 of mushroom and spinach mixture plus 1 slice of cheese.

CREAMY CHICKEN AND MUSHROOM PASTA

Steps:

• Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 tablespoon butter. Partially cover with lid to keep warm.
• Meanwhile, heat 3 tablespoons oil in a large, high-sided skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3 to 4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 tablespoon oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3 to 5 minutes.
• Add ¾ teaspoon salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8 to 10 minutes. Remove from heat. Add vinegar and remaining 2 tablespoons butter. Fold in chicken, 2 tablespoons tarragon, and remaining 1 teaspoon salt. Top noodles with mushroom mixture and remaining 1 tablespoon tarragon.

CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Season chicken breast with whatever seasoning you like. I use McCormick Grill Seasoning.
• Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired.
• Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. (Tip- grate rind from lemon before cutting in half).
• Add wine, lemon juice and enough water to equal one cup liquid. Deglaze pan and reduce to make a thin sauce.
• Add fresh spinach and cook til wilted.
• Season with fresh pepper and salt.
• Plate veggie saute and place chicken on top.
• Garnish with fresh parmesan on top!

CREAMY SPINACH MUSHROOM CHICKEN

Steps:

• Place the chicken breasts on a cutting board in front of you. With a sharp knife, carefully slice the chicken breasts in half horizontally to create two thin cutlets.
• Drizzle the olive oil over the chicken then season with salt and pepper on both sides.
• Heat a large skillet or deep frying pan over medium-high heat.
• Add the chicken and allow to sear for 2-3 minutes per side until golden brown. Remove and set aside.
• In the same pan, melt the butter then cook the garlic and oregano for 30 seconds.
• Add the mushrooms and cook until golden brown. Add the spinach and allow to cook for a few minutes until wilted.
• Pour in the cream then bring to a simmer. Allow to gently cook for 5 minutes until the mushrooms are cooked and the sauce has reduced slightly.
• Season the sauce with lemon juice, salt and pepper and stir in the Parmesan cheese.
• Place the chicken back in the pan and cook for another 5 minutes then serve.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
• Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
• Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
• Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

CHICKEN, SPINACH AND MUSHROOM LOW-CARB OVEN DISH RECIPE - (3.7/5)

Steps:

• Preheat oven to 375 degrees. Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry. In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top. In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture. Cover with foil, but do not seal or crimp sides. Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brown. Remove from oven. Cool 10 minutes; serve. Prep Time 15 minutes Cook Time 50-55 minutes

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

CHICKEN, SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 325 degree
• Place onions in saucepan, top with chicken and basil and cover with white wine, lemon juice, and chicken broth
• Bring to boil, reduce heat and poach 12 minutes
• Remove chicken from pan, allow to cool and dice
• Beat eggs and milk together
• Spread chicken, cheese, msuhrooms, and spinach in pie shell
• Pour egg mixture into pie shell
• Bake for 20 minutes (until top is golden and center is set)

SMOTHERED CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
• Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
• In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
• Place the chicken breasts in bottom of 9 x 13" pan.
• Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
• Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
• Evenly distribute the onion and mushroom mixture over the top of the spinach.
• Add salt and pepper to taste.
• Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
• Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
• Serve with a nice risotto or rice pilaf.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

BAKED CHICKEN BURGERS WITH MUSHROOMS AND SPINACH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inchbaking pan with avocado oil.
• Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
• Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
• Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
• Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place each chicken burger on a bun.

CHICKEN, SPINACH, AND MUSHROOM FRITTATA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat 1 tablespoon oil in a large, nonstick, oven-proof skillet over medium heat. Add mushrooms and green onions; cook and stir until softened, about 1 minute. Transfer to a large bowl.
• Add egg whites, eggs, and spinach to the mushroom mixture; stir with a fork until well combined.
• Heat remaining oil in the same skillet over medium heat. Pour in egg mixture and scatter cooked chicken over top. Cover the skillet and cook until eggs are set around the edges, about 4 minutes.
• Remove the cover and transfer the skillet to the oven. Broil until lightly browned and the center is set, about 4 minutes.
• Remove from the oven, top with mozzarella cheese, and cover; let stand until cheese is melted, about 1 minute. Cut into 4 slices and serve.