Chicken With Creamy Apple Mushroom Sauce Food

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

CHICKEN WITH SAUTéED APPLES AND MUSHROOMS

Steps:

• Heat oven to 375°F. Heat 2 tablespoons oil in large oven-safe skillet on medium-high. Add mushrooms and a pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, stirring occasionally, until mushrooms are golden brown, 2 to 3 minutes; transfer to plate. Add apples and butter to skillet and cook, tossing occasionally, until beginning to turn golden brown, 2 to 3 minutes; transfer to second plate and wipe skillet clean.
• Return skillet to medium heat. Rub chicken with remaining Tbsp oil, season with ½ tsp each salt and pepper and cook, skin side down first, until browned, 8 to 10 minutes; drain excess fat. Turn chicken skin side up, add wine and cook 1 minute, then add broth and thyme. Return apples to skillet, transfer skillet to oven and bake until chicken is cooked through (165°F on an instant-read thermometer), 7 to 8 minutes.
• Transfer chicken and apples to plate, discard thyme and return skillet to medium heat. Whisk in cream and mustard, then fold in mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and apples and additional thyme if desired.

CHICKEN WITH APPLE CREAM SAUCE

Steps:

• In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.

CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE

Steps:

• In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE

Steps:

• In a nonstick skillet, brown chicken in oil on both sides; remove and keep warm.
• In the same skillet, saute the mushrooms, onion and garlic until tender.
• Stir in the broth, tarragon, pepper and salt; bring to a boil.
• Add apples and reserved chicken.
• Reduce heat; cover and simmer until chicken juices run clear.
• Remove chicken to a serving platter.
• Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk.
• Add to skillet; bring to a boil, cook and stir for 2 minutes or until thickened.
• Serve over chicken; sprinkle with parsley.

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.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

Steps:

• Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
• Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
• While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
• Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

APPLE CIDER CHICKEN WITH MUSHROOM SAUCE

Steps:

• Season chicken pieces with salt and freshly ground black pepper.
• Heat 2 tbsp butter and the olive oil in a skillet, brown chicken pieces, then pour Calvados on the chicken and carefully light it with a match (keep a lid nearby, just in case...).
• When the pan is no longer on fire, add scallions and cook on low heat until tender but not browned.
• Pour Apple Cider in the pan and cook for 15 minutes, turning the chicken pieces once after 10 minutes.
• Melt 2 tbsp butter in another pan, add mushrooms and cook for 4 minutes.
• Add mushrooms and their liquid to the chicken pan, add cream too and cook further 5 minutes.
• Take chicken out of the pan and keep it warm while thickening the sauce for about 10 minutes.
• Salt and pepper to taste, return chicken to pan, bring to a boil and cook 2 minutes more.
• Meanwhile core the apples without peeling them, brown them in a pan with remaining 2 tbsp butter.
• Serve the chicken aside the apples, garnish with parsley.
• (I like to do the recipe with only chicken breasts, cut into strips, and reduce cooking time accordingly).