Chicken With Portabella Mushrooms Food

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CHICKEN BREASTS WITH PORTABELLA MUSHROOMS



Chicken Breasts With Portabella Mushrooms image

Make and share this Chicken Breasts With Portabella Mushrooms recipe from Food.com.

Provided by noway

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, halved
1/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, freshly grated
1 egg, beaten
1 small shallot, chopped
1 tablespoon olive oil
2 portabella mushrooms, sliced
1 tablespoon parsley, chopped
1/4 teaspoon black pepper
4 slices mozzarella cheese

Steps:

  • Preheat oven to 425°F.
  • Mix together bread crumbs and Parmesan cheese in a shallow dish.
  • In a small bowl, beat egg.
  • Dip chicken in egg and then breadcrumb mixture.
  • Place chicken in baking dish sprayed with nonstick cooking spray.
  • Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
  • Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
  • Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
  • Bake at 425F for 20 minutes or until juices run clear from chicken.

Nutrition Facts : Calories 269.8, Fat 14.1, SaturatedFat 6, Cholesterol 115.5, Sodium 468.2, Carbohydrate 9, Fiber 1.1, Sugar 1.6, Protein 26.2

CHICKEN WITH PORTABELLA MUSHROOMS-



Chicken With Portabella Mushrooms- image

For extra richness, finish with a Tablespoon of butter, My suggestion is to serve with a nice pasta side, salad and fresh baked bread.

Provided by Shirl J 831

Categories     Chicken Breast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breasts, each cut into 4 strips (5-6 oz)
1/2 cup flour, mixed with a touch of seasoning salt
2 tablespoons olive oil
butter (optional)
1 large portabella mushroom, chopped into 1/2 inch cubes (approx. 3 oz.)
1/2 cup onion white or 1/2 cup green onion, Chopped
1 tablespoon fresh garlic, chopped
1 tablespoon fresh basil (the leaves only) or 1 tablespoon oregano (the leaves only)
2 tablespoons fresh lemon juice

Steps:

  • Dredge the chicken breast pieces in flour and saute in olive oil.
  • In a non stick pan you can get by with very little.
  • Add the onions and mushrooms and saute till soft.
  • Add the lemon juice and fresh herbs, saute for 1 minute till the flavors combine.

Nutrition Facts : Calories 521, Fat 27.4, SaturatedFat 5.8, Cholesterol 92.8, Sodium 96.9, Carbohydrate 32.8, Fiber 2.2, Sugar 3, Protein 35.2

PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN



Portobello Mushrooms Stuffed with Chicken image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 16

1 medium head garlic
3 tablespoons olive oil
2 large Vidalia onions
6 large portobello mushroom caps, stems removed (save stems)
1/2 pound crimini mushrooms
1 1/2 pounds boneless, skinless chicken breasts cut into 1/4-strips
1 tablespoons all-purpose flour
1 teaspoon salt and freshly ground black pepper
1 teaspoon red pepper flakes to taste (optional)
1/2 cup dry white wine
1 tablespoon butter
1 teaspoon fresh herbs, shredded (such as basil and Italian parsley) to taste
2 each, whole green, yellow, and red bell peppers; stems and seeds removed, cut in strips
1/4 cup shredded, aged Parmesan cheese
Thinly sliced chunks of very dry, aged Parmesan cheese, for top and presentation
Basil sprigs, for garnish

Steps:

  • Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
  • Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
  • On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
  • To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.

CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY



Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

4 portobello mushrooms
1/4 cup milk
4 eggs, beaten
Salt and pepper
1 cup flour
1 cup coarsely ground bread crumbs
1 tablespoon thyme
1/2 pound melted butter
Mashed Potatoes, recipe follows
Cream Gravy, recipe follows
5 baking potatoes like russets, unpeeled
1/4 pound butter
1/4 cup heavy cream
Salt and pepper
2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
Salt and pepper

Steps:

  • Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
  • Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy.
  • Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
  • Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.

PORTOBELLO CHICKEN



Portobello Chicken image

A quick and easy but delicious dinner entree perfect for surprise guests. I serve with wild rice and use the leftover sauce in the rice. Do not use too much seasoning on the chicken, otherwise the dish turns out too salty.

Provided by Sarah Smoot-Evans

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil
3 portobello mushrooms, cut into strips
1 (750 milliliter) bottle Merlot wine
4 cooked chicken breast halves
4 slices provolone cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir mushrooms in hot oil until warmed, 2 to 3 minutes. Pour wine over the mushrooms, bring to a simmer, and cook until the wine becomes thick and the mushrooms tender, about 35 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts on a baking sheet and cover with cheese.
  • Bake in the preheated oven until cheese is melted, 5 to 10 minutes.
  • Pour mushroom and merlot sauce over the chicken and serve.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 9.7 g, Cholesterol 67.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 26.9 g, SaturatedFat 6.7 g, Sodium 300.4 mg, Sugar 2.8 g

CHICKEN WITH PORTOBELLO MUSHROOMS AND ARTICHOKES



Chicken With Portobello Mushrooms and Artichokes image

I asked the man in my life which of my recipes he loved. He knew instantly, but had to describe it since I usually don't name my recipes! It didn't take long before I figured out 'the one with that great sauce' and the smile he gave me, meant this one.

Provided by Lori

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 35m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup all-purpose flour
salt and pepper to taste
1 small onion, thinly sliced
2 portobello mushrooms
½ cup beef broth
2 teaspoons dried tarragon
5 canned quartered artichoke hearts
½ cup brandy
¼ cup lemon juice

Steps:

  • Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.
  • In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.
  • Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
  • Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 13.7 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 2.1 g, Protein 30.9 g, SaturatedFat 1.4 g, Sodium 289.9 mg, Sugar 1.8 g

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS



Chicken Breasts with Portobello Mushrooms image

This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!

Provided by PWSCHWARTZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

nonstick cooking spray
½ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
2 skinless, boneless chicken breasts, halved
1 tablespoon olive oil
1 small shallot, chopped
4 portobello mushrooms, sliced
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
4 thin slices mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
  • Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
  • Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
  • Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
  • Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g

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