CHICKEN WITH TOMATOES AND MUSHROOMS
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
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
MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS
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
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 MUSHROOMS AND TOMATOES
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
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.
CHICKEN WITH TOMATOES AND MUSHROOMS
Make and share this Chicken With Tomatoes and Mushrooms recipe from Food.com.
Provided by Redsie
Categories Chicken Livers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CHICKEN WITH RED GRAPES AND MUSHROOMS
Chicken breasts in a thyme cream sauce. Serve over bow tie pasta or wide egg noodles. The recipe lists red wine, but you can also use white - either one is fine.
Provided by Amy Marino
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
- Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
- Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
- Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 9.6 g, Cholesterol 132.2 mg, Fat 26.4 g, Fiber 0.9 g, Protein 23.5 g, SaturatedFat 14.7 g, Sodium 581 mg, Sugar 5.9 g
PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS
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.
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