Chicken With Pearl Onion And Cremini Mushroom Sauce Food

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CHICKEN WITH PEARL ONION AND CREMINI MUSHROOM SAUCE



Chicken With Pearl Onion and Cremini Mushroom Sauce image

Make and share this Chicken With Pearl Onion and Cremini Mushroom Sauce recipe from Food.com.

Provided by Krista Roes

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons olive oil, divided
2 cups frozen pearl onions, thawed
2 garlic cloves, minced
8 ounces cremini mushrooms or 8 ounces portabella mushrooms, sliced
3/4 cup dry white wine
1/3 cup heavy cream
1 1/2 teaspoons rosemary

Steps:

  • Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and sauté chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
  • Set chicken aside, and keep warm.
  • Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
  • Add mushrooms and cook until softened, about 4 minutes.
  • Add wine and cook until most of the liquid is absorbed.
  • Add cream and return chicken breasts to pan.
  • Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
  • Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA



Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
2 flank steaks, about 1 pound each
Salt
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
1 tablespoon olive oil
2 cups frozen or jarred pearl onions
2 cups cremini mushrooms, sliced
1 teaspoon dried thyme
1 cup Merlot or dry red wine

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
  • While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
  • While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
  • Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

ROASTED MUSHROOMS AND PEARL ONIONS



Roasted Mushrooms and Pearl Onions image

Use this recipe when making our Beef Bourguignon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

1 1/2 pounds small cremini mushrooms, stems trimmed (halved if large)
8 ounces (1 1/2 cups) thawed frozen pearl onions
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with onions and oil; season with salt and pepper. Roast until tender and browned, stirring halfway through, about 30 minutes.

WINE-BRAISED CHICKEN WITH PEARL ONIONS



Wine-Braised Chicken with Pearl Onions image

This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 4 servings.

Number Of Ingredients 10

8 boneless skinless chicken thighs (about 2 pounds)
1 package (14.4 ounces) pearl onions, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup white wine or chicken broth
2 teaspoons minced fresh parsley
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
Hot cooked rice or pasta
Minced fresh parsley, optional

Steps:

  • Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE



Contest-Winning Chicken with Mushroom Sauce image

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

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

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 CREMINI MUSHROOM - PORT SAUCE



Chicken With Cremini Mushroom - Port Sauce image

From the Book Weight Watchers in 20 minutes. Per serving (1 chicken breast half and generous 1⁄3 cup sauce): 237 Cal, 7g Fat, 2g Sat Fat, 0g Trans Fat, 86 mg Chol, 423 mg Sod, 7g Carb, 1g Fib, 34g Prot, 28 mg Calc. POINTS value: 5.

Provided by - Carla -

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 (5 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 (10 ounce) package sliced cremini mushrooms
1/3 cup ruby port
1/3 cup reduced-sodium chicken broth
2 teaspoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon dried thyme

Steps:

  • Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
  • Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
  • Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
  • Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

Nutrition Facts : Calories 233.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 82.2, Sodium 395.3, Carbohydrate 7.5, Fiber 0.6, Sugar 2.8, Protein 35.2

CHICKEN WITH BABY ONIONS



Chicken with Baby Onions image

Provided by Danielle Brackett

Categories     Chicken     Onion     Sauté     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
4 large chicken thighs (about 1 1/2 pounds)
1 tablespoon all purpose flour
16 pearl onions, peeled
1 cup canned low-salt chicken broth
1/3 cup dry white wine
4 bay leaves
1 tablespoon dried thyme

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and sauté until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil.
  • Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes.
  • Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken.

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