CHICKEN WITH CREAMY MUSHROOM SAUCE
This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 541 kcal, Carbohydrate 10 g, Protein 29 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 210 mg, Sodium 173 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN WITH WINE & MUSHROOMS
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
CHICKEN WITH MUSHROOMS
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
- Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Nutrition Facts : Calories 375 g, Fat 17 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
CHICKEN WITH WINE AND MUSHROOMS
Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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.
CHICKEN WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN WITH MUSHROOMS AND WHITE WINE
An easy Chicken with Mushrooms recipe and White Wine
Provided by Peggie O'Kennedy
Categories Chicken Herb Mushroom Sauté Quick & Easy White Wine Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 9
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 & MUSHROOMS WITH A RED WINE SAUCE
Be sure to use a good quality red wine for the sauce. It makes all the difference to the taste.
Provided by Carol
Categories chicken
Time 35m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat for five minutes. Add the mushrooms and season lightly with the kosher salt. Cook for 2-3 minutes, until the color just starts to change. Add the minced garlic and cook for another couple of minutes.
- Season the chicken on both sides with the Kosher salt and cracked black pepper. Push the mushrooms and garlic to one side of the skillet and add the chicken, and cook, for about 3 minutes per side.
- Add the chicken stock and wine. Cover and cook for another 15 minutes.
- Transfer the chicken to a serving plate and keep warm. Stir 1 tsp of cornstarch into the pan and cook the liquid until thickened. Spoon the sauce and the mushrooms over the chicken.
- Serve with pasta or a side salad for a delicious and easy meal.
Nutrition Facts : Calories 273 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Season chicken with salt and pepper. Lightly dredge in flour.
- Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
- Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
- Set aside in a warm oven.
- Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
- Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
- Top the chicken with the mushroom sauce and serve.
Nutrition Facts : ServingSize 2 tenderloins with mushrooms, Calories 217 kcal, Carbohydrate 6 g, Protein 29.5 g, Fat 7.5 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 108.5 mg, Fiber 1.5 g, Sugar 2 g
CHICKEN WITH MUSHROOM WINE SAUCE
A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.-Jill Bonanno, Loma Linda, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm. , Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.
Nutrition Facts : Calories 281 calories, Fat 11g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 736mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN AND MUSHROOMS
This is a great dish. I have been having trouble finding sauterne around here lately, but dry vermouth will be good.
Provided by papergoddess
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in 13" X 9" baking pan.
- Stir in thyme, paprika, salt, and pepper.
- Dredge chicken pieces in flour, then swish in butter (both sides), until coated.
- Arrange them in baking dish.
- Bake in hot oven (400 degrees) until browned, about 30 minutes.
- Reduce heat to 350 degrees, turn over chicken pieces, and add mushrooms and wine.
- Cover dish with foil and continue baking about 30 minutes longer.
Nutrition Facts : Calories 670.9, Fat 46.4, SaturatedFat 17.2, Cholesterol 203, Sodium 828.5, Carbohydrate 8.7, Fiber 0.8, Sugar 1.1, Protein 44.9
CHICKEN IN WHITE WINE SAUCE WITH MUSHROOMS RECIPE
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 481 kcal, Carbohydrate 7 g, Protein 51 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 206 mg, Sodium 814 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN WITH WHITE WINE AND MUSHROOMS
Provided by Peggy Markel
Categories Chicken Mushroom Poultry Sauté White Wine Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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.
WINE-POACHED CHICKEN WITH MUSHROOM SAUCE
This simple but full-flavored poached chicken recipe bursts with freshness. I suggest serving this delicious dish over a bed of buttered egg noodles.
Provided by Howard Lavitt
Categories Everyday Cooking Special Collection Recipes New
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
- Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
- Pour mushroom sauce over chicken. Garnish with parsley.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 5.1 g, Cholesterol 164.7 mg, Fat 24 g, Fiber 0.5 g, Protein 35.6 g, SaturatedFat 14.2 g, Sodium 314.4 mg, Sugar 1.5 g
CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON: COQ AU VIN
This popular dish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
- In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
- Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
- Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
- Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
- Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
- While the chicken is cooking, prepare the onions and mushrooms.
- Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
- Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
- Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
- Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
- Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
- When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
- Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
- Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
- Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
- Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
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.
More about "chicken with wine mushrooms food"
SKILLET CHICKEN AND MUSHROOM WINE SAUCE - SAVING ROOM …
From savingdessert.com
4.9/5 (176)Calories 309 per servingCategory Dinner
- Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
- Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
CHICKEN IN CREAMY MUSHROOM WHITE WINE SAUCE - BEST RECIPE BOX
From bestrecipebox.com
Ratings 5Calories 725 per servingCategory Main Course
- Melt 2 Tablespoons of butter in a large saute pan over medium heat. Add chicken and brown each side of chicken, about 3-4 minutes each side. Remove chicken from pan and set aside.
- Add remaining Tablespoon of butter then add onions & garlic. Cook for about 1 minute or until softened and then add the mushrooms. Increase heat to medium-high and sauté until onions, garlic and mushrooms until all become soft and caramelized, about 3-5 minutes.
- Whisk the flour into the cream. Then add the cream/flour mixture, wine and chicken stock into the pan with the mushrooms & onion. Give it a good stir, scraping the bottom of the pan to deglaze it.
BRAISED CHICKEN WITH WHITE WINE AND MUSHROOMS - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Strip the leaves from the thyme into a mortar with the bay leaves, salt and black pepper and smash to a paste — you can add a little oil to the herbs to lift them from the mortar. Massage the herbs into the chicken pieces.
- In a large wide-based pot, brown the chicken pieces well in oil, season again and reserve. You want good deep colour on the chicken, but be careful not to burn the herbs. This should take 5 or 6 minutes.
- Add the pancetta to the pot and fry for about 3 minutes until the fat starts to render out and the lardons crisp up. Add the eschalots and the garlic and cook for about 5 minutes, then add the celery and carrot, season with a little salt and pepper and cook for 15 minutes or until the vegetables are caramelised.
- Add the porcini and the Swiss browns, stir and sweat for about 5 minutes. Add the chicken, porcini liquid and the wine, and simmer for about 6 minutes. Add the stock and cook very gently for 35 minutes or until the meat is tender.
40 CHICKEN AND MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
CHICKEN AND MUSHROOM FRICASSEE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a large nonstick skillet, heat the oil until shimmering. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until browned, about 3 minutes per side. Transfer the chicken to a plate.
- Add the butter, shallot, salt and mushrooms to the skillet and cook, stirring frequently, until the mushrooms begin to brown, about 12 minutes. Add the flour and cook until it smells lightly toasty, about 1 minute.
- Add the wine, broth and reserved chicken and bring to a simmer. Cover and cook over moderate heat until the chicken is cooked through, about 5 minutes. Transfer the chicken to a serving dish.
- Increase the heat to moderately high and simmer the sauce, uncovered, until slightly reduced, about 5 minutes. Remove the skillet from the heat and stir in the minced tarragon and heavy cream. Spoon the sauce and mushrooms over the chicken and serve immediately.
CHICKEN WITH WHITE WINE AND MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 45 minsServings 4
- Place chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
- Melt 1 Tbsp. butter in a skillet over medium-high heat; cook 2 breasts 4 to 5 minutes on each side or until done. Remove chicken; cover and keep warm. Repeat with remaining chicken and 1 Tbsp. butter; reserve drippings in skillet.
- Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add mushrooms, and sauté 8 minutes. Add wine, and stir to loosen particles from bottom of skillet; bring to a boil. Remove from heat; add soup, and whisk vigorously until smooth.
CHICKEN WITH MUSHROOMS AND WINE RECIPE | SOUTHERN LIVING
From southernliving.com
3.5/5 (2)Category Slow CookerServings 6Total Time 4 hrs 35 mins
- Sprinkle chicken with salt and pepper. Place flour in a shallow dish; dredge chicken thighs in flour, shaking off excess.
- Heat 1 tablespoon unsalted butter and 1 tablespoon oil in large nonstick skillet over medium-high. Add 3 chicken thighs, and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Wipe skillet clean, and repeat process with remaining butter, oil, and chicken thighs. Place chicken in a 5 quart slow cooker. Discard drippings, and wipe skillet clean.
- Add bacon slices to skillet, and cook over medium until crispy, about 5 minutes. Transfer bacon to a plate lined with paper towels to drain; reserve 2 tablespoons drippings in skillet. Add mushrooms, carrots, and onion to skillet, and increase heat to medium-high. Cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Stir in garlic; cook 1 minute. Add wine, and cook, stirring often, until slightly reduced, about 2 minutes. Add broth, and bring to a boil.
- Pour mushroom mixture over chicken; cover and cook on LOW until chicken is cooked through, about 4 hours. Add peas; cover and cook 5 minutes. Transfer chicken thighs to a serving platter. Skim excess fat from sauce, and discard. Stir in parsley and lemon juice. Spoon sauce over chicken.
ONE PAN CHICKEN THIGHS WITH MUSHROOMS AND WHITE WINE ...
From finefoodsblog.com
5/5 (5)Total Time 40 minsCategory Main CourseCalories 601 per serving
- Heat a wide, deep casserole pan or skillet over medium high heat. Season chicken thighs on both sides with salt and pepper.
- Add olive oil to pan and once shimmering, place chicken thighs in pan and cook for 5-7 minutes on each side until cooked through. Remove from pan and set aside on a plate.
- Add the butter to the pan. Once melted, add the mushrooms and stir to coat. Cook the mushrooms, stirring occasionally, until all the water has evaporated and they get brown. This will take some time, maybe up to 15 minutes. Be patient. Season with a pinch of salt after they have finished browning.
MOZZARELLA MUSHROOM WHITE WINE CHICKEN - SALT & LAVENDER
From saltandlavender.com
5/5 (15)Total Time 35 minsCategory Main CourseCalories 418 per serving
- Cut the chicken in half lengthwise to make 4 thinner pieces. Sprinkle the chicken with garlic powder and salt & pepper on both sides, then coat the chicken in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 4-5 min/side until golden. Transfer chicken to a plate. I like to chop the mushrooms while the chicken cooks, but feel free to prep ingredients beforehand.
- Add the remaining butter to the skillet and once it melts, add in the mushrooms. Cook until the mushrooms release their water and then get a nice sear (about 5-6 minutes).
CREAMY MUSHROOM CHICKEN WITH GARLIC, WHITE WINE AND DIJON ...
From cravingcalifornia.com
5/5 (3)Category DinnerCuisine American, FrenchCalories 523 per serving
A ONE-PAN CHICKEN AND MUSHROOMS RECIPE WITH A BRAISE FOR ...
From washingtonpost.com
Servings 4Estimated Reading Time 6 minsAuthor Becky KrystalTotal Time 1 hr 30 mins
PAN-ROASTED CHICKEN THIGHS WITH MUSHROOMS AND THYME RECIPE ...
From goop.com
Servings 4Category Poultry
CHICKEN WITH MUSHROOM MADEIRA SAUCE - RECIPE GIRLL
From recipegirl.com
Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 273 per serving
PAN-ROASTED CHICKEN THIGHS WITH MUSHROOMS AND THYME RECIPE
From today.com
4/5 (56)Category Entrées
OVEN ROASTED CHICKEN WITH MUSHROOMS AND WHITE WINE ...
From simplybeautifuleating.com
Estimated Reading Time 4 mins
EASY MUSHROOM, WHITE WINE & LEMON CHICKEN | CHICKEN.CA
From chicken.ca
Servings 4Calories 270 per serving
CHICKEN, WILD MUSHROOM AND ROASTED-GARLIC SAUTé - …
From foodandwine.com
4/5 Total Time 1 hr 45 minsServings 4
RECIPES | ROASTED CHICKEN WITH WHITE WINE MUSHROOM CREAM ...
From fairprice.com.sg
CHICKEN WINE MUSHROOMS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN WITH MUSHROOMS AND WINE - 64 RECIPES | TASTYCRAZE.COM
From tastycraze.com
CHICKEN WITH WINE & MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
20+ CHICKEN AND MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN WITH WINE RECIPES
From tfrecipes.com
CHICKEN WITH WINE MUSHROOM SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
ADAM LIAW’S ROAST CHICKEN WITH BACON AND MUSHROOM STUFFING ...
From goodfood.com.au
10 BEST BONELESS CHICKEN BREASTS WHITE WINE RECIPES - YUMMLY
CHICKEN FRICASSEE RECIPE - MOM ON TIMEOUT
From momontimeout.com
CHICKEN WITH WINE AND MUSHROOMS - 200,000+ FREE RECIPES ...
From recipefuel.com
CHICKEN WITH WINE AND MUSHROOMS RECIPES
From tfrecipes.com
CHICKEN WINE MUSHROOM RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN & MUSHROOM RECIPES - BBC GOOD FOOD
CHICKEN CUTLETS, GNOCCHI AND KALE WITH CREAMY MUSHROOM ...
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love