Chicken With Grape Tomatoes And Mushrooms Food

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CHICKEN WITH MUSHROOMS AND TOMATOES



Chicken with Mushrooms and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
4 chicken breasts, boneless and skinless and sliced into strips
1/2 cup finely chopped onion
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes, drained
1/4 cup heavy cream
2 tablespoons chopped parsley

Steps:

  • Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.

CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS



Chicken with Tomatoes, Onions and Mushrooms image

Categories     Chicken     Mushroom     Onion     Tomato     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 3 3/4-pound chicken, cut into 10 pieces
1/4 cup all purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
1 pound mushrooms, trimmed
2 cups chopped seeded tomatoes
1 1/2 cups dry white wine
1 10-ounce container pearl onions, blanched 1 minute, peeled
Chopped fresh Italian parsley

Steps:

  • Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
  • Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS



Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms image

This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

8 boneless chicken breasts
salt and black pepper
olive oil
1 1/2 lbs small white button mushrooms, sliced
1 small onion, chopped (can use about 2 tablespoons shallots instead of onions)
2 tablespoons minced fresh garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional)
1 1/2 cups chicken broth
3/4 pitted kalamata olive (or to taste)
3 large plum tomatoes, diced
2 tablespoons capers
3 tablespoons butter
2 cups small grape tomatoes (also known as teardrop)
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in a skillet over medium-high heat.
  • Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
  • To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
  • Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
  • Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
  • Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
  • Add in butter and stir until melted.
  • Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
  • Season again with salt and pepper.
  • Spoon the mixture over the chicken.
  • Sprinkle with fresh chopped parsley.

Nutrition Facts : Calories 666, Fat 37, SaturatedFat 13.5, Cholesterol 208.5, Sodium 690.4, Carbohydrate 14.2, Fiber 3.8, Sugar 7.7, Protein 69.4

CHICKEN WITH SPINACH AND MUSHROOMS



Chicken With Spinach and Mushrooms image

I felt creative one night and threw a little of this and that in a pan and came up with this really yummy recipe. Hope you enjoy it as much as we do! PLEASE let me know if you try this and what you think! 6 WW points plus

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces boneless skinless chicken breasts
4 ounces mushrooms, quartered
2 green onions, sliced on diagonal
1 cup grape tomatoes
1/2 cup white wine
1/2 tablespoon lemon juice (use zest too)
3 garlic cloves, sliced
1 lb spinach, precleaned
2 teaspoons parmesan cheese, fresh grated
salt
pepper

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!

Nutrition Facts : Calories 275.2, Fat 4.7, SaturatedFat 1.1, Cholesterol 74, Sodium 349.2, Carbohydrate 17.4, Fiber 7, Sugar 5.1, Protein 34.2

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS



Penne with Roasted Tomatoes, Chicken, and Mushrooms image

Provided by Wendy Popp

Categories     Chicken     Mushroom     Pasta     Poultry     Tomato     Roast     Sauté     Winter     Bon Appétit     Virginia

Yield Makes 4 servings

Number Of Ingredients 12

1 pound plum tomatoes, quartered lengthwise, seeded, wedges halved
5 tablespoons olive oil
1 tablespoon dried oregano
12 ounces penne pasta
6 small portobello mushrooms (portobellini), dark gills removed, caps sliced
4 green onions, thinly sliced
3 garlic cloves, minced
3/4 pound chicken tenders, halved lengthwise, then halved crosswise
1 cup crumbled feta cheese
1 cup grated Parmesan cheese
1/2 cup low-salt chicken broth
1/4 cup dry white wine

Steps:

  • Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
  • Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

CHICKEN WITH TOMATOES AND MUSHROOMS



Chicken with Tomatoes and Mushrooms image

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 7

4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano

Steps:

  • Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
  • Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
  • Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Nutrition Facts : Calories 274 g, Fat 6 g, Fiber 2 g, Protein 44 g

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