Chicken With Mushrooms And Zucchini Food

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE

Steps:

• Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
• Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY

Steps:

• Toss the chicken with cornstarch.
• Heat the canola and sesame oil together in the pan.
• Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
• Remove chicken from the pan, and turn the heat up to high.
• Add in the mushrooms and zucchini, cook until they start to brown.
• Add the garlic and ginger and cook/stir for 30 seconds.
• Cook for another 2-3 minutes as vegetable soften a little.
• Add the chicken back in and stir to coat.
• Add in the soy sauce, sugar, and wine vinegar and stir to coat.
• Serve with rice.

ORIENTAL GARLIC CHICKEN WITH ZUCCHINI

Steps:

• In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
• Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
• Let stand at room temp.
• for 30 minutes.
• Drain chicken, reserving marinade.
• Preheat wok or large skillet over high heat; add oil.
• Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
• Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
• Push chicken from the center to the sides of skillet or wok.
• Stir marinade, and add to center of skillet.
• Cook and stir until thick and boiling.
• Add onion mixture and water chestnuts.
• Cook and stir 1-2 minutes, until heated through.
• Serve with hot cooked rice.

ZUCCHINI AND MUSHROOMS

Steps:

• Stir fry first 4 ingredients until barely tender.
• Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY

Steps:

• Put chicken in a zip-top bag with enough cornstarch to lightly coat.
• Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

CHICKEN AND MUSHROOMS IN CREAM SAUCE OVER ZOODLES

Steps:

• Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
• Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
• Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
• Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
• Remove the chicken to a plate. Taste sauce and adjust seasoning.
• Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

CHICKEN WITH MUSHROOM FRITTATA

Steps:

• In mixing bowl, stir together eggs, milk, salt and pepper.
• In separate bowl, combine chicken, mushrooms, green onion and parsley.
• Heat cooking oil in an 8-inch ovenproof skillet; Add egg mixture.
• Cook over medium-low heat.
• As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath.
• Cook until eggs are almost set, but surface is still moist.
• Press chicken mixture into top of egg mixture.
• Broil 4 to 5 inches from heat for 1 to 2 minutes or until set.
• Top with cheddar cheese and broil few seconds more until melted.

CHICKEN WITH ZUCCHINI AND MUSHROOMS

Steps:

• Coat sauté pan with sesame oil and heat.
• Add chicken and quickly brown, so as not to overcook chicken.
• Remove chicken from pan and set aside.
• Sweat zucchini chunks in same pan.
• Return chicken chunks back to pan.
• Add remaining ingredients and stiring well to infuse flavor, making sure to coat chicken evenly.
• Serve immediately.

PANDA EXPRESS ZUCCHINI & MUSHROOM CHICKEN

Steps:

• Toss the chicken with cornstarch.
• Heat the canola and sesame oil in the pan.
• Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
• Remove chicken from the pan, and turn the heat up to high.
• Add in the mushrooms and zucchini and cook until they start to brown.
• Add the garlic and ginger and cook/stir for 30 seconds.
• Cook for another 2-3 minutes as vegetables soften a little.
• Add the chicken back in and stir to coat.
• Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
• Serve with Perfect Brown Rice.

CHICKEN WITH MUSHROOMS AND ZUCCHINI

Steps:

• Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
• Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice.

CHICKEN MARINARA WITH MUSHROOMS AND ZUCCHINI

Steps:

• Cut bell pepper, carrot, and zucchini into thin sticks about 3 inches long; set aside. Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt, and pepper. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot, and zucchini to skillet. Cook, covered, for 3 minutes. Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.

CHICKEN CACCIATORE WITH SAUTéED MUSHROOMS & ZUCCHINI

Steps:

• Season the chicken well with salt and pepper. Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium-high heat. When the oil is hot, add half the thighs and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.
• Reduce the heat to medium and add the onion, red pepper, and garlic. Season generously with salt and cook, stirring often with a wooden spoon and scraping up any browned bits, until the onion softens and browns, about 12 min. Turn the heat to high, add the wine, and cook until it's almost completely reduced, about 2 min. Reduce the heat to medium and add the tomatoes and their juices, the thyme sprigs, rosemary, and chile flakes. Nestle the chicken into the sauce and add any accumulated juices. Cook, stirring and breaking up the tomatoes with a wooden spoon for 10 min. Adjust the heat to maintain a gentle simmer, cover the pot with the lid slightly ajar, and stew the chicken, turning it occasionally, until it's cooked through (check by slicing through the bottom of one of the thighs to the bone), another 25 to 30 min. If you like, discard the thyme sprigs, rosemary, and garlic.
• When the stew is almost done, heat 1 Tbs. of the oil in a large skillet over high heat. When hot, add the zucchini. Season well with salt and pepper; sauté until the zucchini is tender and lightly browned, 3 to 4 min. Transfer to a bowl. Heat the remaining 1 tablespoon oil in the skillet and add the mushrooms. Season with salt and pepper. Cook, tossing occasionally, until soft and lightly browned, 3 to 4 min. Add the olives and chopped thyme, return the zucchini to the pan, and toss. Fold the zucchini mixture and the parsley into the stew. Taste for salt and pepper. Serve immediately with a sprinkling of parsley.