CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN WITH MUSHROOM CURRY SAUCE
This is not an authentic Asian curry recipe (especially if you use the optional brandy!). I just made it up as I went along, adding what needed using, but the result was so good, I thought I'd share it.
Provided by English Sunset
Categories Curries
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
- Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
- Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.
- Serve with savoury rice.
Nutrition Facts : Calories 351.1, Fat 15.4, SaturatedFat 6.3, Cholesterol 113.8, Sodium 259.3, Carbohydrate 9.4, Fiber 2, Sugar 3.9, Protein 43.1
CHICKEN WITH MUSHROOMS & LEMON SAUCE
This recipe will rival any fine Italian restaurants entree. It is an impressive FOOL PROOF dinner to serve family or your guess. I used to "wing it" and then came across this recipe. You will love it. 11/08 suggestions: The sauce will thicken as it cools a bit. It should not be thick anyway. From: The Big Book of Casseroles
Provided by Chicagoland Chef du
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
- Transfer mushrooms and onions, set aside.
- Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
- In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
- Transfer browned chicken to casserole dish and top with mushrooms and onions.
- Sauce: (*I double sauce recipe).
- Add 1 - 2 T of butter to skillet, melt over low/medium heat.
- Add reserved flour (may need a bit more) to the butter and whisk until well blended.
- Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
- Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
- Serve over rice (*Basmati is my favorite).
- NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
- If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
- Revised & made for dinner: 10/29/07.
Nutrition Facts : Calories 374.7, Fat 22.1, SaturatedFat 9.1, Cholesterol 107, Sodium 643.8, Carbohydrate 12.8, Fiber 1.6, Sugar 2.8, Protein 29.2
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 CURRY SAUCE
A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS
Make and share this Thai Green Curry With Chicken, Broccoli, and Mushrooms recipe from Food.com.
Provided by Leandra
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
- 2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.
Nutrition Facts : Calories 559.3, Fat 42.2, SaturatedFat 34.1, Cholesterol 34.8, Sodium 857.6, Carbohydrate 32.1, Fiber 7.2, Sugar 22.5, Protein 20.5
CHICKEN, COURGETTE AND MUSHROOM CURRY
Make and share this Chicken, Courgette and Mushroom Curry recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry in ghee (or oil) the onions, when soft add the tomatoes, turn up the heat and stir/break down the mix. Use a hand blender if you want a smooth consistency.
- Add the spices, salt and contine to stir.
- Add the chicken, stir until chicken turns white, then add the courgettes.
- Keep cooking until the chicken is almost cooked.
- Add the mushrooms. Then check taste first, (may be a slight bitter taste, if so add sugar to taste).
- Add cream-check consistency and taste.
- Serve with basmati rice and/or nan bread.
Nutrition Facts : Calories 241.4, Fat 13.8, SaturatedFat 4.3, Cholesterol 56.7, Sodium 360.6, Carbohydrate 12.3, Fiber 3.5, Sugar 7.3, Protein 19
CHICKEN WITH CURRY SAUCE
Make and share this Chicken With Curry Sauce recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 50m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
- Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
- Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
- Tip in the carrot and broccoli florets and fry for 1 minute.
- Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
- Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
- Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.
Nutrition Facts : Calories 730.5, Fat 34.1, SaturatedFat 6.4, Cholesterol 138.9, Sodium 1156, Carbohydrate 43.6, Fiber 4.4, Sugar 15.9, Protein 63.2
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- Put whole chicken in an oven tray and season with salt, chili powder, ground black pepper and oil. Put in preheated oven of a 200°C for 45-50 minutes or until chicken is golden brown in color and cooked. Remove and set aside.
- Place the same baking tray over medium heat; Add onion, garlic and ginger over the left over oil in the tray and stir them until fragrant then add flour and stir for 2-3 minutes or until flour changed in color.
- Add the dissolved MAGGI Coconut Milk Powder, curry powder, water and MAGGI Chicken Stock cubes. Bring to boil then simmer over a low heat for 5 minutes.
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