Contest Chicken Breasts Food
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
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
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
CONTEST CHICKEN BREASTS
A quick and tasty way to serve veggies and poultry.You can start the marinade the night before or in the morning. Ready to start cooking when you are! If making this recipe please use the Sherry and not another wine, it is needed for the flavor and make sure you cut your chicken breast in half crosswise so they cook in the proper amount of time otherwise you will be disapointed.
Provided by Chef Shadows
Categories Low Cholesterol
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, minced garlic, cayenne pepper, and dry sherry in a suitable container for marination.
- Cut chicken breasts in half crosswise.
- Add to the container with the marinade.
- Place in fridge for at least 4 hours ( overnight is best ).
- Grate baby carrots by hand or in food processor.
- Heat olive oil in large skillet ( cast iron is best ) on medium high heat.
- Remove chicken from marinade and pat dry.
- Place chicken in the hot oil and quick fry for about 10 minutes, turning often.
- Remove chicken from skillet and keep warm.
- Add additional oil to hot skillet.
- Add baby carrots, stir quickly for about 3 minutes.
- Add spinach, and stir quickly for an additional 3 minutes.
- Salt and pepper to taste.
- Return chicken to skillet and stir to heat through.
- Serve on bed of rice topped with cheese of choice.
Nutrition Facts : Calories 382.5, Fat 18.4, SaturatedFat 4.5, Cholesterol 43.3, Sodium 1287.4, Carbohydrate 21.4, Fiber 3.6, Sugar 12.9, Protein 21.9
CHICKEN BREASTS SUPREME
This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.
Provided by angelfadedblue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
- In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
- Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.9 g, Cholesterol 100.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 768.6 mg, Sugar 3.7 g
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