Chicken With Bacon Mushrooms And Onions Food

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BACON MUSHROOM CHICKEN



Bacon Mushroom Chicken image

Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!

Provided by Sara Blanchard

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 2

Number Of Ingredients 7

2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
½ cup mushrooms, halved
¼ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
  • Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
  • Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g

EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS



Easy Creamy Chicken With Mushrooms and Onions image

This is one of those meals I fix when I haven't got much time. It uses ingredients I usually always have at hand. My BF loves it. Serve with pasta, rice or potatoes or just some crusty bread to mop up the sauce. This is enough for two people, but can easily be doubled. Or if you want some greens, just add frozen peas or some steamed broccoli florets for the last few minutes.

Provided by -Sylvie-

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breast fillets, cut into strips
6 -7 medium mushrooms, cut into chunky slices
1/2 medium onion, sliced
1/2 cup vegetable stock or 1/2 cup chicken stock
1/4 cup single cream (half and half)
1 tablespoon flour, mixed with a little water into a paste
salt, to taste
fresh ground black pepper, to taste
1/4 cup fresh parsley (optional) or 1/4 cup basil, chopped finely (optional)

Steps:

  • Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
  • Add onions and continue to fry until they are starting to become transparent.
  • Add mushrooms and fry for a further 3-5 minutes.
  • Pour in the chicken stock.
  • Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
  • Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.

CHICKEN BACON MUSHROOM PASTA



Chicken Bacon Mushroom Pasta image

Chicken Bacon Mushroom Pasta in a creamy, garlicky parmesan sauce. A quick and easy pasta dish that the whole family will love!

Provided by Kelly

Categories     Main Course     pasta

Time 25m

Number Of Ingredients 14

1 lb penne (500g) or other pasta (cooked until al dente and tossed with 2 tablespoons butter)
12 oz (340g) bacon, cooked until crisp and crumbled or chopped
2 tablespoons olive or canola oil
1 lb (454g) chicken breasts or boneless, skinless thighs
1 medium onion chopped
1 lb (454g) mushrooms sliced
5 cloves of garlic minced fine
1 chicken bouillon cube (*see note)
1 cup (227g) water
1 ¼ cups (283g) heavy cream
¾ cup (85g) grated parmesan cheese
1 teaspoon dried Italian seasoning (or a mix of thyme and oregano)
¼ cup fresh parsley chopped
Salt and pepper to taste

Steps:

  • For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
  • Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
  • When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
  • Add remaining tablespoon oil to pan. Add onions and cook until softened.
  • Add mushrooms and cook until golden brown.
  • Add the garlic, stir, and cook for about 1 minute.
  • Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
  • Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
  • Add parmesan slowly, whisking constantly until melted.
  • Salt and pepper to taste.
  • Add chopped bacon and parsley to sauce, then toss with pasta and chicken.
  • Serve.

BACON MUSHROOM CHICKEN



Bacon Mushroom Chicken image

"My brother told me this was the best chicken he had ever tasted," writes Kara Cook from Elk Ridge, Utah, "and it's one of my very favorites, too. "Not only is it easy to prepare, but it also looks elegant, tastes spectacular, and never fails to bring raves when I serve it to guests." TIP: Try using any leftover mozzarella cheese to dress up salads, sprinkle on cups of hot chili or make mini pizzas.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 bacon strips, halved
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon seasoned salt
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon light corn syrup
1/2 teaspoon dried minced onion
1/4 cup sliced fresh mushrooms
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.

Nutrition Facts : Calories 586 calories, Fat 27g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 956mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 0 fiber), Protein 42g protein.

CREAMY BACON AND MUSHROOM CHICKEN BREASTS



Creamy bacon and mushroom chicken breasts image

Juicy creamy bacon and mushroom chicken breasts is a great one-pot recipe. This recipe is perfect for an easy meal served with crusty bread to mop up the sauce.

Provided by Alida Ryder

Categories     Chicken     Dinner     Easy Recipe     Weeknight recipe

Time 30m

Number Of Ingredients 9

10 strips streaky bacon (chopped)
4 chicken breasts (I butterflied mine to allow for quick cooking)
250 g mushrooms (quartered)
3 garlic cloves (thinly sliced)
1 teaspoon fresh thyme leaves
juice of ½ lemon
1 cup cream
½ cup chicken stock
salt & pepper to taste

Steps:

  • Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
  • Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
  • Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
  • Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.
  • Season to taste and serve.

CHICKEN WITH BACON, MUSHROOMS AND ONIONS



Chicken with Bacon, Mushrooms and Onions image

I like this served with mashed potatoes, but you could serve it with noodles or rice as well. A green salad makes a great side dish.

Provided by MsKittyKat

Categories     Stew

Time 5h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb bacon, diced
1 chicken, 4 to 6 pounds,cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 lb small white mushroom
1 cup frozen small whole onions, thawed
6 cloves garlic, chopped
3 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1/4 cup water
2 tablespoons cornstarch

Steps:

  • Cook the bacon in a large skillet over medium-low heat until crisp.
  • With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.
  • Add the chicken and brown over medium-high heat; transfer to the cooker.
  • Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.
  • Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.
  • Cover and cook on low heat for 6 hours, or on high for 3 hours.
  • Transfer the chicken, bacon, and vegetables to a platter; keep warm.
  • Pour the sauce into a small saucepan.
  • Combine the water and cornstarch; stir it into the sauce.
  • Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
  • Pour over the chicken.

CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON: COQ AU VIN



Chicken in Red Wine with Onions, Mushrooms and Bacon: Coq Au Vin image

This popular dish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone.

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 28

3 to 4-ounce chunk lean bacon
2 tablespoons unsalted butter
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 Brown-Braised Onions, recipe follows
1/2 pound Sauteed Mushrooms, recipe follows
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper

Steps:

  • Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
  • In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
  • Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
  • Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
  • Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
  • Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
  • While the chicken is cooking, prepare the onions and mushrooms.
  • Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
  • Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
  • Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
  • Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
  • Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
  • When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
  • Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
  • Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
  • Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
  • Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

CHICKEN WITH MUSHROOMS AND BACON



Chicken with Mushrooms and Bacon image

Provided by Leslie Betts

Yield Serves 4

Number Of Ingredients 9

4 bacon slices, cut into 1-inch pieces
2 1/2 cups chopped onions
1/2 pound mushrooms, thickly sliced
2 large garlic cloves, chopped
1 3 1/2- to 3 3/4-pound chicken, cut into 8 pieces
1 cup dry red wine
1 cup canned low-salt chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil

Steps:

  • Cook bacon in heavy Dutch oven over medium-high heat until almost crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add onions, mushrooms and garlic to drippings in pot. Sauté until onions are tender and golden, about 10 minutes. Using slotted spoon, transfer vegetables to bowl.
  • Sprinkle chicken with salt and pepper. Add to pot; sauté until brown, about 15 minutes. Return bacon and vegetables to pot. Add remaining ingredients; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
  • Using large spoon, skim fat from top of sauce. Season chicken to taste with salt and pepper and serve.

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Wash and cut shiitake mushrooms; wash and slice ginger; cut green onions and set aside. 2. Cut the chicken into small pieces, wash and drain, add 2 tablespoons of sugar, 1 tablespoon of starch and an appropriate amount of Red 99 Spicy Roast Chicken Concentrated Seasoning, mix well, add a little diced green onion, and marinate with sliced ginger for half an hour.
From simplechinesefood.com


10 BEST CHICKEN BACON ONIONS RECIPES - YUMMLY
Chicken Bacon Onions Recipes 638,432 Recipes. Last updated Feb 10, 2022. This search takes into account your taste preferences. 638,432 suggested recipes. Kielbasa and Chicken Gumbo Pork. chicken bouillon cubes, cayenne, onion, file powder, ground allspice and 14 more. Chicken Bangers with Onion Gravy KitchenAid. chicken broth, olive oil, ground sage, salt, …
From yummly.com


SLOW COOKER: CHICKEN WITH BACON, MUSHROOMS, AND ONIONS ...
Recent recipes slow cooker: chicken with bacon, mushrooms, and onions . steak with chipotle cheese sauce izzy s sweet and sour cabbage soup risoutto with vegetables mardi gras cake y katie lee chicken legs turkey brie sandwich ina garten beef tenderloin pb&j bars limoncello mint sorbet with fresh blackberries pumpkin and bacon quiche with easy pastry nancy fuller fruitcake
From crecipe.com


EGG BAR BRUNCH - FOOD MENU
(682)-347-4048; [email protected]; 457 East Interstate 20 Suite 121 , Arlington
From eggbarbrunch.com


SMOTHERED CHICKEN THIGHS W/ MUSHROOMS BROCCOLI AND ONIONS ...
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From youtube.com


CHICKEN BREAST WITH MUSHROOMS AND ONIONS RECIPES - YUMMLY
Spinach & Goat Cheese Stuffed Chicken Breast with Caramelized Onions + Mushrooms Ambitious Kitchen. salt, olive oil, garlic powder, balsamic vinegar, baby bella mushrooms and 6 more.
From yummly.com


CHICKEN & MUSHROOM RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


10 BEST CHICKEN WITH ONIONS AND MUSHROOMS RECIPES - YUMMLY
Chicken with Onions and Mushrooms Recipes 630,019 Recipes. Last updated Feb 20, 2022. This search takes into account your taste preferences . 630,019 suggested recipes. Layered salad “Pineapple” HRecip.com. cheese, eggs, ground black pepper, chicken, mushrooms, pickles and 6 more. Creamy Wild Mushroom Chicken with White Wine and a pinch of Chives …
From yummly.co.uk


CHICKEN WITH MUSHROOMS AND BACON RECIPES
Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms. Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear. Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low ...
From tfrecipes.com


STUFFED MUSHROOMS WITH CHICKEN AND ONIONS
This is a recipe everyone will love. Juicy mushrooms stuffed with chicken and onions taste delicious. Sprinkled with cheese, the mushrooms just need to be baked in the oven.
From foodtempel.com


CHICKEN WITH BACON, MUSHROOMS, AND ONIONS RECIPE
Recent recipes chicken with bacon, mushrooms, and onions voulas offshore cafe stuffed grape leaves indian carrots, peas and potatoes raspberry brie tarts mardi's broccoli salad colossal candy corn dhansak brasato stile italiano (pot roast italian style) photos cipollini and apples with bacon | myrecipes mexican gump - allrecipes.com lemon scented crispy chicken thighs with …
From crecipe.com


196 EASY AND TASTY CHICKEN BACON AND MUSHROOM RECIPES BY ...
Sig's Chicken and Mushroom Roulade. large chicken breasts, skin removed • close cap mushrooms, finely chopped • thin smoked or unsmoked bacon • small onion, finely chopped • :strands of fresh chives • large clove garlic, finely minced • Salt, pepper to season • Dried or fresh coriander or parsley. 2 servings. Sigrun.
From cookpad.com


CHICKEN BREAST WITH BEANS, BACON, MUSHROOMS AND ONIONS ...
easyServings: 3Ingredients400 g chicken breast150 g beans, green, freshSalt water100 g breakfast bacon in slices200 ml vegetable stock2 teaspoons sour cream, reduced fat1 onion (s) mushrooms (e.g. mushrooms, quantity as desired), fresh or cannedcurrysalt and pepperolive oilChilli flakesPaprika powderfood starchDirectionsPrep time: 15 minutesCook time: 20 …
From bosskitchen.com


BACON WRAPPED CHICKEN WITH MUSHROOMS AND ONIONS
Heat up a large skillet and add the chicken. Cook for 3-5 minutes per side, or until bacon is crispy and chicken is cooked through. Remove the chicken to a plate and add the mushrooms and onions to the pan. Saute until the veggies are cooked down and a bit browned. Add salt and pepper to taste. Serve the chicken topped with bacon and onions. Yum.
From createdelicious.com


CHICKEN LIVERS WITH MUSHROOMS - ALL INFORMATION ABOUT ...
Chicken Livers with Mushrooms - New England Today hot newengland.com. Instructions. Toss the chicken livers in the flour seasoned with salt and pepper and fry them, a few at a time, in the oil until nicely browned. Cook the onion in the butter in another pan until soft. Add the mushrooms and cook for a few minutes longer, stirring.
From therecipes.info


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