SKILLET CHICKEN RECIPE
This rich chicken in white sauce recipe is wonderfully creamy, tasty and elegant, making it a great dish for family dinners as well as special events!
Provided by Petro
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Season chicken with 1 tsp thyme, oregano, salt and pepper and mix to coat evenly.
- In a skillet, heat oil and cook chicken until golden, on both sides. Remove chicken into a bowl and keep aside.
- Saute garlic for 1 minute or until fragrant then add mushrooms. Fry until they're soft.
- Meanwhile mix 1 tbsp flour with 2 tbsp milk and mix well.
- Add half the parsley, all milk and sour cream to the skillet, mix then add the flour mixture and mix well until the sauce thickens.
- Return chicken to skillet, add salt, pepper and water and simmer for 20 minutes or until the sauce reduces about half.
- Add half the cheese and mix.
- Turn the heat off, add the rest of the parsley and cheese and serve.
CHICKEN WITH MIXED MUSHROOMS AND CREAM
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it's as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you.
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
- Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
- Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
- Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 34 grams, Carbohydrate 7 grams, Fat 61 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 22 grams, Sodium 1008 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN WITH MUSHROOM CREAM SAUCE
ABSOLUTELY DELICIOUS! Tender and moist pieces of chicken in a savory mushroom cream sauce. A specialty dinner to impress your family. Easy and quick preparation! (I have used chicken tenders with success.)
Provided by Seasoned Cook
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken breasts with a meat mallet to flaten.
- Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
- In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
- Remove chicken from large saucepan to a plate.
- Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
- Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
- Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
- Enjoy!
Nutrition Facts : Calories 753.8, Fat 59.7, SaturatedFat 22.6, Cholesterol 185.3, Sodium 1479.6, Carbohydrate 10.8, Fiber 1.5, Sugar 2.6, Protein 39.7
CHICKEN WITH MUSHROOMS
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
- Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Nutrition Facts : Calories 375 g, Fat 17 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
CREAM OF MUSHROOM CHICKEN
This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.
Provided by VENECIA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
- When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!
Nutrition Facts : Calories 293.6 calories, Carbohydrate 11 g, Cholesterol 99.7 mg, Fat 11.6 g, Fiber 0.8 g, Protein 35 g, SaturatedFat 5.6 g, Sodium 548.7 mg, Sugar 7.2 g
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 BREASTS WITH MUSHROOM CREAM SAUCE RECIPE
This one skillet Chicken Breasts with Mushroom Cream Sauce Recipe with chicken and mushrooms in a savory cognac cream sauce is a delicious way to turn plain chicken breasts into something special in about 30 minutes.
Provided by Amy Johnson
Categories Main Dishes
Time 30m
Number Of Ingredients 10
Steps:
- Pound chicken breasts lightly to about 1/2-inch thickness.
- Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
- Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
- Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
- Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
- Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
- Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
- Serve warm garnished with fresh parsley.
PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
CROCK POT MUSHROOMS & CREAM CHEESE CHICKEN
Make and share this Crock Pot Mushrooms & Cream Cheese Chicken recipe from Food.com.
Provided by Wildflour
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer.
- Cover and cook on low for 6-7 hours.
- About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt& pepper and remaining chicken broth to the saucepan.
- Add the minced garlic and mushrooms, and stir all ingredients until smooth.
- Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes.
- Remove chicken to platter and stir sauce before putting in gravy bowl or pouring over chicken.
Nutrition Facts : Calories 891.8, Fat 47.9, SaturatedFat 20.6, Cholesterol 461.6, Sodium 1570.3, Carbohydrate 13.9, Fiber 1.3, Sugar 5.1, Protein 97.7
CREAMY MUSHROOM CHICKEN
Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast. Delicious, easy and a guaranteed family favorite!
Provided by Alida Ryder
Categories Chicken Easy Dinner
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 398 kcal, Carbohydrate 4 g, Protein 26 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 153 mg, Sodium 204 mg, Sugar 1 g, ServingSize 1 serving
BAKED CREAM OF MUSHROOM CHICKEN
This creamy Baked Cream of Mushroom Chicken Casserole is a quick and easy meal packed with flavor. With just one casserole dish and 6 ingredients you can have this easy dinner prepped and cooking even on the busiest night!
Provided by Kimber
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚F.
- In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth.
- Season chicken breast with salt and pepper, then lay them in a large casserole dish. Cover with the soup mixture and sprinkle the parmesan cheese over the top.
- Bake uncovered 30-40 minutes or until the edges are bubbly and the chicken is cooked through (165˚F internal temp.)Optional: Carefully, broil the last 2-4 minutes to create a golden crust on top.
- Garnish with freshly chopped parsley and serve over egg noodles or mashed potatoes. Enjoy!
Nutrition Facts : Calories 448 kcal, Carbohydrate 7 g, Protein 55 g, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1150 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAM OF MUSHROOM CHICKEN
Tender chicken is smothered in cream of mushroom soup gravy for one of the easiest skillet dinners. Serve every last drop of gravy over rice, egg noodles or mashed potatoes!
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 15m
Number Of Ingredients 6
Steps:
- In a large skillet heat the oil over medium heat. Season the chicken with garlic powder, salt and pepper.
- Brown the chicken on both sides until golden, about 2 minutes.
- Add the cream of mushroom soup and spread over the top. When soup begins to bubble, cover pan, lower heat to a simmer and cook for 5-10 minutes, or until cooked through.
- Serve over noodles, rice or mashed potatoes.
Nutrition Facts : Calories 425 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 48 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 654 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHICKEN WITH GARLIC MUSHROOM CREAM SAUCE
On those nights when dinner has to be done NOW, check out the creamy, garlicky richness of this chicken and mushroom cream sauce. Plenty of slow-cooked flavor in one pan and made in 20 minutes.
Provided by Rachel Ballard
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, add the olive oil and the chicken. Sprinkle with half of the salt and pepper. Cook 10 minutes, turning once until cooked through and browned on all sides. Remove the chicken to a plate.
- In the same pan, add the butter and melt. Add the mushrooms and cook until browned and they start to release their liquid, about 5-6 minutes.
- Add the garlic and rosemary, stir about 30 seconds. Add the flour and stir one minute. Add the chicken stock, white wine and cream. Stir to combine and add the cheese. Add the remaining salt and pepper if needed. (Taste it first)
- Add the chicken back in and bring to a simmer. Cook until the sauce thickens slightly--about 5 minutes. Serve warm over egg noodles, rice or pasta.
Nutrition Facts : Calories 361 kcal, ServingSize 1 serving
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
EASY MUSHROOM SAUCE FOR CHICKEN RECIPE
Easy, creamy mushroom sauce for chicken with rich, savory garlic and herb flavors made in just 15 minutes. You'll be tempted to lick the plate clean when you serve chicken with mushroom cream sauce!
Provided by Tiffany
Categories Main Course Sauce / Condiment
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).
- In a large cast iron skillet (or other oven-safe skillet - see note), combine oil and butter over medium-high heat.
- Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
- In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
- Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
- Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
- Spoon the mushroom sauce over the chicken and serve.
Nutrition Facts : Calories 401 kcal, Carbohydrate 5 g, Protein 29 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 157 mg, Sodium 621 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAMY CHICKEN & MUSHROOMS
Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.
Provided by Carolyn Malcoun
Categories 5-Ingredient Chicken Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
- Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 4.2 g, Cholesterol 98.9 mg, Fat 19.6 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 7.5 g, Sodium 329.2 mg, Sugar 2.5 g
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- Mix the paprika, garlic powder, onion powder, Italian seasoning, and salt in a small bowl then sprinkle the spices over the chicken.
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RECIPE: CHICKEN WITH MIXED MUSHROOMS AND CREAM - THE …
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Estimated Reading Time 1 minPublished 2003-02-19
- Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When...
- Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and...
- Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2...
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- Heat oven to 400 degrees. Cut a wax paper circle that will fit inside the casserole you choose; butter one side of it.
- On top of stove; melt butter in a covered casserole/pot that has a lid and can be placed in the oven. Add onions; cook for about 1 minute. Add sliced mushroom; cook for about 1 or 2 minutes, but don't brown.
- Rub the chicken breasts with lemon juice and season both sides with salt and white pepper. Place chicken breasts in the casserole and turn in the butter, coating both sides. Place wax paper circle (butter side down) on top of chicken. Cover the pan and place in oven.
- To cook the chicken for 6 - 8 minutes. The breasts were not quite done. Remove the pan from the oven. Remove the wax paper circle and place the chicken on a serving plate.
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