SUPREME CHICKEN-MUSHROOM RECIPE
Turn any day into a reason to celebrate with our Supreme Chicken-Mushroom Recipe. This chicken-mushroom recipe has a taste that is not to be missed.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.
- Add remaining oil and chicken to other side of skillet; cook chicken 6 to 7 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
- Pour broth and wine into skillet with mushrooms; cook and stir 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Spoon over chicken.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN BREASTS SUPREME
This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.
Provided by angelfadedblue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
- In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
- Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.9 g, Cholesterol 100.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 768.6 mg, Sugar 3.7 g
CHICKEN SUPREME
I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.
Provided by MizzNezz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Saute chicken in butter until lightly browned.
- Place chicken in greased 8x8 baking dish.
- In skillet, saute mushrooms until lightly browned; add sour cream and soup.
- Cook and stir for 1 minute, scraping bits from bottom of pan.
- Add garlic salt and paprika.
- Pour mixture over chicken.
- Bake for 30-35 minutes, until juices run clear.
- Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
BUTTER-ROASTED SUPREME OF CHICKEN WITH WILD MUSHROOM & POTATO GRATIN
This delicious Gordon Ramsay recipe is a reader favourite every Christmas - time you find out why
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 20
Steps:
- To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.
- Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid - reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.
- Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.
- For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.
- Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.
- To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.
- Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.
Nutrition Facts : Calories 1343 calories, Fat 108 grams fat, SaturatedFat 65 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.6 milligram of sodium
CHICKEN SUPREME
Steps:
- Bring the chicken to room temperature. Lay out on your cutting board and pat dry.
Nutrition Facts : ServingSize Serving, Calories 562 calories, Sugar 6.3 g, Sodium 551 mg, Fat 37 g, SaturatedFat 14 g, TransFat 0.2 g, Carbohydrate 14.6 g, Fiber 1.6 g, Protein 43.2 g, Cholesterol 175.2 mg
CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
- Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
- Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
- Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
CHICKEN SUPREME
This recipe uses powdered creamer to make a cream sauce for the chicken, which I'd never heard of doing. I haven't tried this, so am posting to try in the future.
Provided by mailbelle
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in shallow pan. Brush with butter. Sprinkle with salt and pepper. Bake at 400 degrees for 45 minutes.
- While chicken is baking, drain mushrooms; measure liquid, adding water to make 1 cup.
- In mixing bowl, combine creamer, flour, mushroom liquid, paprika, and Worcestershire sauce. Stir with a wire whip until blended. Add mushrooms.
- Spoon sauce over baked chicken and continue baking 10-15 minutes longer.
Nutrition Facts : Calories 289.7, Fat 13.6, SaturatedFat 9.8, Cholesterol 83.7, Sodium 745.7, Carbohydrate 12.2, Fiber 0.4, Sugar 10.1, Protein 28.9
SUPREME CHICKEN
This recipe is not low-fat, as you can see, but it is delicious. The sauce is wonderful over mashed potatoes or rice.
Provided by Sheynath
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- Layer dried beef slices over the bottom of a 9x9 baking pan.
- Lay chicken breasts over the beef slices.
- Arrange the strips of bacon over the chicken, making sure to cover the chicken completely.
- Bake for 30 minutes.
- Meanwhile, mix the cream of mushroom soup and the sour cream together.
- Blend well.
- Pour the soup mixture over the top of the bacon, and spread to cover entirely.
- (There will be significant juices and fat in the pan- do not drain- the soup will combine with the juices to make the sauce).
- Return the pan to the oven and continue baking for another 30 minutes, or until the chicken is very tender and the sauce is browned on top.
- Cut into serving portions.
Nutrition Facts : Calories 596.4, Fat 45.4, SaturatedFat 21.5, Cholesterol 142.2, Sodium 912.7, Carbohydrate 10.3, Sugar 1.3, Protein 36
CHICKEN WITH CREAMY MUSHROOM SAUCE
Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company!It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don't skip it!
Provided by Nagi
Categories Mains
Number Of Ingredients 13
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.
Nutrition Facts : Calories 571 kcal, Carbohydrate 12 g, Protein 42 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 210 mg, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN SUPREME WITH MUSHROOMS
Make and share this Chicken Supreme with Mushrooms recipe from Food.com.
Provided by Doreen Randal
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 15g of the butter in a pan.
- Add the onions and saute until soft. Add the mushrooms and salt and pepper to taste and cook until soft. Add the wine, tomato puree and stock and continue cooking, stirring, until the liquid is well concentrated; chill.
- Beat out the chicken breasts to an even thickness and place each one on a sheet of foil.
- Divide the mushrooms mixture between them and dot with the remaining butter.
- Fold the foil over the top and seal the edges.
- TO FREEZE Place parcels on a baking sheet and freeze, then pack in a plastic bag.
- Seal, label and return to the freezer.
- TO SERVE Place the foil parcels on a baking sheet. Cook from frozen in a preheated hot oven, 220 C , for about 1 hour.
- Remove the foil and sprinkle with parsley.
EASY CHICKEN SUPREME (CHICKEN WITH STUFFING)
Make and share this Easy Chicken Supreme (Chicken With Stuffing) recipe from Food.com.
Provided by funforu
Categories Beginner Cook
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare stuffing as directed.
- Best if stuffing is leftover or made 1 day in advance.
- Spray an 8 x 8-inch pan or casserole dish with non-stick spray.
- Place breasts in pan.
- Place 1 slice of cheese over top of each breast.
- Spread soup undiluted over top of cheese.
- Layer stuffing over soup.
- Bake at 350°F for 1 hour until bubbly and stuffing is golden.
Nutrition Facts : Calories 585, Fat 27.1, SaturatedFat 10.2, Cholesterol 119, Sodium 1278.5, Carbohydrate 39.1, Fiber 1.4, Sugar 5, Protein 43.7
CHICKEN SUPREME
A creamy and enjoyable meal suitable for all occasions
Provided by 101chocky
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat some oil in a pan and cook the chicken.
- Once the chicken has cooked, add the chopped onion and mushrooms.
- Pour in the condensed mushroom soup.Fill the tin half way with milk and stir into the curry.
- Start to boil the water in a pan and cook the rice until soft.
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5/5 (3)Category Main CourseCuisine FrenchCalories 493 per serving
- Heat the olive oil in a large pan. Brown the chicken breasts, seasoned with salt and pepper, for 5 minutes on each side over medium heat. The chicken will not be cooked all the way through. Remove to a plate. Add the butter to the same pan and sauté the mushrooms over medium heat with sliced garlic for approximately 5 minutes, remove to the same plate as the chicken.
- Saute chopped shallots and thyme for 2-3 minutes. Then add a heaped tablespoon of flour and mix to combine with the melted butter. Gradually pour in the white wine while stirring, then add in the chicken stock and double or heavy cream. Bring the sauce to a boil, then reduce the heat to medium and let it simmer for a few of minutes, which will allow the sauce to thicken slightly.
- Return the chicken and mushrooms to the pan and simmer uncovered over low heat for 15 minutes until the chicken is done or put it in the oven at 180C/350F for 15 minutes. Taste and add more salt if needed.
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- In a large pan, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until the internal temperature is 165 degrees.
- While the chicken is cooking, melt the 1 tablespoon of butter in a medium pan over medium heat. Add the mushroom slices and cook them on each side until they are nicely browned. Remove the mushrooms and set them aside.
- Add the veloute sauce to the pan the mushrooms were in, scrape the bottom of the pan to loosen the browned bits. Bring to a simmer before adding the cream. Whisk together and simmer until the sauce thickens. stir in the herbs. Season to taste with salt and pepper (a few pinches of each).
CHICKEN SUPREMES WITH TAPENADE AND MUSHROOM ... - …
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Servings 4Total Time 45 minsCategory Chicken
- In a food processor, pulse the olives with the anchovies, apricots, garlic, capers and 2 tablespoons of the olive oil until the tapenade is a coarse puree.
- Make a horizontal incision in each piece of chicken to form a pocket. Spoon the tapenade into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
- In a large skillet, melt 2 tablespoons of the butter in the remaining 1 tablespoon of olive oil. Add the chicken breasts, cover and cook over moderate heat, flipping once, until golden brown, about 6 minutes. Transfer the chicken to a plate and cover with aluminum foil.
- In the same skillet, add the mushrooms and onion and cook over moderate heat, stirring occasionally, until the onion is translucent, about 2 minutes. Add the wine and cook, scraping up the brown bits in the pan, until the liquid is slightly reduced, about 2 minutes more. Return the chicken to the pan and simmer until warmed through, about 2 minutes. Add the remaining 2 tablespoons of butter to the sauce and season with salt and pepper. Transfer the chicken breasts to 4 plates and spoon the sauce over the top. Garnish with parsley and chives and serve.
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- Heat the oven to 200°C/180°C fan/ gas 6. Heat a glug of oil in a heavy- based frying pan over a high heat, and cook the chicken, skin-side down, for 3-5 minutes until golden. Set the pan aside. Put the chicken in a baking dish skin-side-up and roast for 20-25 minutes until the pieces are cooked through (see tip). Rest the supremes for 5 minutes.
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Reviews 46Category Main DishCuisine AmericanTotal Time 1 hr 30 mins
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