Chicken With Mushrooms And White Wine Food

CHICKEN WITH MUSHROOMS AND WINE

Steps:

• Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
• Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
• With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
• Garnish with chopped parsley.

CHICKEN WITH WINE AND MUSHROOMS

Steps:

• Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
• In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
• Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
• In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
• Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
• Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
• Serve over rice, noodles or mashed potatoes.
• NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
• Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
• Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
• Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
• Finish and Serve: Garnish with parsley and serve hot.

MUSHROOM CHICKEN IN DIJON-WINE SAUCE

Steps:

• Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
• Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.

GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
• Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

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.

CHICKEN WITH WINE & MUSHROOMS

Steps:

• Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
• Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

CHICKEN WITH MUSHROOMS AND WHITE WINE

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
• Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

CHICKEN WITH MUSHROOMS AND WHITE WINE GARLIC SAUCE

Steps:

• Preheat oven to 325 F. Combine flour, 1 ½ tablespoons salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder in a bowl and stir to combine.
• Pat chicken dry with a paper towel, then dredge in flour mixture until evenly coated on both sides. Shake off excess.
• In a large dutch oven, heat olive oil over medium-high heat. When hot add chicken thighs, making sure not to crowd the pan. This will take at least two batches. Cook undisturbed for 5 minutes, then flip and cook for an additional 5. Remove chicken to a plate and continue cooking until all chicken is browned.
• Add the mushrooms, whole garlic cloves, and herbs (you can tie the herbs together with kitchen twine to make removal easier later, or just leave them loose and keep them in the finished product). Cook, stirring occasionally, for 5-7 minutes. Pour in sherry and scrape the bottom of the pan to release any brown bits. Add minced garlic and cook for 1 minute more.
• Pour in chicken stock and white wine, then season with 1 tablespoon kosher salt and ½ teaspoon of black pepper. Bring to a low boil, then return the chicken to the pan. Place a lid on top and bake for 30 minutes.
• Remove chicken to a late plate, then bring the remaining liquid up to a simmer. Combine 2 tablespoons room temperature butter with 2 tablespoons all purpose flour in a small bowl. Add mixture to the pot and cook until fully incorporated, about 5 minutes. The sauce will thicken up slightly. Return chicken to the pot and serve immediately.

CHICKEN IN WHITE WINE SAUCE WITH MUSHROOMS RECIPE

Steps:

• Heat the oil on a large frying pan (skillet) over a medium/high heat.
• Season both sides of the chicken breasts with the salt and pepper.
• Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don't need to be cooked through at this point - they'll continue cooking in the sauce.
• Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
• Stir in the garlic and thyme and cook for the 30 seconds.
• Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
• Stir in the stock and cream and heat through for 2-3 minutes.
• Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
• Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.

CHICKEN BREASTS WITH MUSHROOMS, SWISS CHEESE AND WHITE WINE

Steps:

• Sprinkle chicken breasts on all sides with salt, white pepper and nutmeg. In a large frying pan, heat together butter and oil. Add chicken breasts and brown lightly; turn, add mushrooms and shallots around chicken, and continue cooking until chicken breasts are lightly browned on both sides.
• Pour on wine. Cover and simmer 15 to 20 minutes, just until chicken is cooked through. Using a slotted spoon, remove chicken to a warm. serving dish; keep warm. Bring liquid to boiling, stirring until reduced by about half (about 6 minutes). Mix in cheese, cream and paprika. Cook over moderate heat, stirring, until cheese melts and sauce is slightly thickened. Salt sauce to taste. Spoon over chicken. Garnish with cherry tomatoes and a sprinkling of green onions.

CHICKEN SAUTé WITH MUSHROOMS AND WHITE WINE

Steps:

• Preheat oven to 350°F.
• Dust chicken with flour, shaking off excess.
• In a large heavy skillet, heat butter and oil over medium-high heat.
• Add chicken; sauté until browned, but not cooked through (about 4 minutes per side).
• Remove chicken from oil and place in a 9x13-inch baking pan.
• Sauté garlic and mushrooms, stirring constantly (5-6 minutes).
• Add wine, parsley, basil, and marjoram to the mushrooms.
• Pour mixture over chicken.
• Bake, uncovered, for 45 minutes.
• Serve with rice or pasta.

CHICKEN WITH WHITE WINE AND MUSHROOM REDUCTION

Steps:

• Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
• Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
• Dredge chicken in flour mixture.
• Preheat a large, heavy skillet or electric frying pan to med-high.
• Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
• Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
• Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
• De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
• Add can of cream of mushroom soup and stir well until all lumps are gone.
• Return mushrooms, onions and chicken tenders to sauce, stir well.
• Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
• Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
• Serve and enjoy.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

CHICKEN AVOCADO AND MUSHROOM IN WHITE WINE AND BRANDY SAUCE

Steps:

• Poach the chicken breasts, in the white wine, (3 at a time) and add more white wine if necessary when you cook the next 3 fillets.
• When cooked, keep the chicken warm in a casserole dish.
• Add the chopped spring onion, peppercorns and button mushrooms to the remaining wine liquid in the pan and cook until the liquid has reduced to about 1 cup.
• Remove the cooked mushrooms and add them to the warm chicken breasts.
• Peel and slice the avacados.
• Melt the butter in a frying pan and add the avacado slices, tossing gently to warm through.
• Remove the avacado slices (with a slotted spoon), and put in the casserole dish with the chicken.
• Warm the brandy and add to the remaining butter.
• Ignite!
• When the flames subside, add the cream and heat to just below boiling point.
• Remove from the heat and allow to cool a little.
• Add beaten egg YOLKS, then the spring onion, peppercorns and reduced wine liquid.
• Gently combine all ingredients well and pour over the warm chicken and avacado.
• Bake at 200'C (400'F) for about 15 minutes.
• Serve with buttered noodles!
• YUM!

WINE ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
• Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
• Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
• Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

CHICKEN WITH WHITE WINE AND MUSHROOMS

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl. Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes. Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes. Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes. Transfer chicken and sauce to plates and serve.

WHITE WINE & MUSHROOM CHICKEN

Steps:

• Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
• Add the mushrooms and cook until lightly browned.
• Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
• Turn down the heat and stir in the cream fraiche and thyme.
• Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
• Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.