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 AND MUSHROOM JUK WITH SCALLION SAUCE
Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.
Provided by Kay Chun
Categories grains and rice, poultry, soups and stews, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
- Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
- Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
- Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
- Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
- Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
SESAME BRAISED CHICKEN WITH SCALLIONS, DAIKON AND MUSHROOMS
On a search for a nontraditional take on chicken in a pot in 2012, Melissa Clark was hoping for something that avoided the flavors and "seasonings inherent in Continental cuisine" - white wine, leeks, bacon. She found an answer in this recipe, which relies on dry sherry, soy sauce and star-anise-infused sesame oil as its braising liquid. Daikon and shiitake mushrooms soak up the liquid and soften under its weight. Be sure to brown the bird, too. It won't crisp the skin, but it does add depth of flavor.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.
- In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1.5 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.
- Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1.5 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.
- Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 37 grams, Carbohydrate 20 grams, Fat 56 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 1477 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN WITH MUSHROOM SCALLION SAUCE
I usually serve this dish with pasta, but you can also serve it with garlic mashed potatoes.
Provided by Carol Donald
Categories Chicken
Time 1h
Number Of Ingredients 9
Steps:
- 1. Dredge chicken in breadcrumbs and fry in oil till lightly browned on both sides.
- 2. Remove chicken from pan and finish cooking in oven at 400 degrees for about 15 minutes
- 3. Fry scallions and mushrooms in 3 tablespoons of butter till tender. Fry bacon till done. Crumble after cooked
- 4. Add white wine, white balsamic vinegar, zest and juice from lemon and stir in with mushrooms and scallions.
- 5. Once juice has reduced remove chicken from oven and add back into the pan to cook for about 3 minutes with the juices.
CHICKEN SCALLOPINI WITH MUSHROOM SAUCE
I don't remember where I found this recipe, it has been in my recipe box for about 25 years now. It is wonderful for a special occasion dinner, but can also be made up fairly quickly on a weeknight. You can buy sliced mushrooms to use in this to speed it up a bit. This is going to be the main course for my Valentine's Day Dinner this year. I use chicken broth from a 1 litre carton if I don't have any homemade frozen. While it definitely is not diet food you can lighten it up a bit by using half & half instead of heavy cream, but the sauce will be a bit thinner then. While this takes a bit more work than just cooking some chicken breasts it is well worth the effort. You can serve this with pasta or risotto, and some whole green beans with baby carrots.
Provided by Demelza
Categories Chicken Breast
Time 20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
Steps:
- Chicken Scallopini:.
- Pound chicken breasts to 1/8" thick.
- Heat butter & olive oil in pan.
- Brown chicken breast in hot pan, about 4 - 5 minutes or till cooked through.
- Keep warm while preparing sauce.
- Mushroom Sauce:.
- Add butter & olive oil to pan chicken was cooked in, & saute mushrooms.
- Add wine & chicken broth, cook till reduced to half original amount.
- Make sure you scrape the bottom of the pan to get all the little browned bits in the sauce.
- Stir in cream, season with salt & pepper, heat through.
- Serve over chicken.
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
INSTANT POT CHICKEN JUK WITH SCALLION SAUCE
This Korean savory porridge was originally created as a comforting meal to soothe an upset stomach, but it's satisfying no matter how you feel. A stovetop version typically requires a few hours to prepare, but the process is reduced to a mere 30 minutes with the use of a pressure cooker, and boneless, skinless chicken thighs, which cook faster than a whole chicken. In the cooker, combine the chicken, rice, vegetables and store-bought chicken broth with aromatics, and your work is done. The chicken emerges meltingly tender and practically shreds itself. A fresh and vibrant ginger sauce brightens the rich, warming soup.
Provided by Kay Chun
Categories dinner, quick, weeknight, grains and rice, poultry, soups and stews, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pressure cooker, combine rice, mushrooms, carrot, garlic, sesame oil, broth and half the ginger. Mix well. Add chicken, taking care to submerge the thighs in the liquid. Lock pressure cooker lid in place and set steam vent to sealing position. Select manual pressure cook and cook for 20 minutes on high pressure. Let pressure release naturally or manually release. (Be careful: It may splatter, so manually release gradually. A kitchen towel can be placed over the knob to catch any liquid.) Transfer chicken to a cutting board and shred.
- While the juk cooks, prepare the scallion sauce: In a small bowl, combine scallions, safflower oil, vinegar and the remaining ginger. Season with salt and pepper, and mix well.
- Stir the spinach and half the chicken into the cooked juk. Season with salt and pepper.
- Divide juk among bowls. Top each with some of the remaining chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
BAKED CHICKEN WITH LIME,SCALLIONS, MUSHROOMS & CAPERS
Adapted from The Best of Food and Wine. This recipe is elegant enough for company, special occations or just to treat your family. I usually double the sauce ingredients to have extra for rice, linguine or mashed potato or just for sopping with crusty bread. Serve with your favorite side and crisp salad. This may sound time consuming but if prep work is all done before hand it goes together quite easily. Believe me it is worth it.
Provided by Barbara In Florida
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Trim off any fat or membranes from the chicken.
- Pound thicker ends lightly to flatten to an even thickness.
- Dredge the chicken in flour; shake off excess.
- In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
- Add chicken and saute, turning once, until golden brown, about 3 mins per side.
- Remove to plate. Keep warm.
- Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
- Cook until softened, about 5 minutes.
- Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
- Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
- Add chicken and season with salt and pepper.
- Drizzle on the lime juice.
- Cover with remaining sauce.
- Sprinkly on the lime zest, parsley and bread crumbs.
- Dot with remaining Tbs butter.
- Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
- Serve at once.
Nutrition Facts : Calories 374.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 106.6, Sodium 385.7, Carbohydrate 19.4, Fiber 1.9, Sugar 2, Protein 31.9
PAN-FRIED CHICKEN IN MUSHROOM SAUCE
Creamy chicken and mushroom dish - a fabulous French seasonal recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 600 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
- Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
- Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
- Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 751 milligrams, Sugar 4 grams, TransFat 0 grams
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