Creamy Chicken And Mushroom Skillet Food

CREAMY CHICKEN AND MUSHROOM SKILLET

Steps:

• Heat oven to 350°F.
• Mix 2 tsp. mustard and 1/2 tsp. each pepper and garlic powder; spread onto chicken.
• Heat oil in large ovenproof skillet over medium heat. Add chicken; cook 1 min. on each side. Transfer chicken to plate, reserving drippings in skillet.
• Add mushrooms to reserved drippings; cook, stirring frequently to loosen browned bits from bottom of skillet, 6 min. Add leeks; cook, stirring frequently, 6 min. or until tender. Add cream cheese; cook, stirring, 2 min. or until melted. Add thyme, and remaining mustard, pepper and garlic powder; stir until blended. Remove from heat. Return chicken to skillet; cover with foil.
• Unfold puff pastry sheet on cutting board; cut 3 strips along fold lines, then cut each strip crosswise in half to make 6 small rectangles. Cut each rectangle diagonally in half; place in single layer on baking sheet sprayed with cooking spray.
• Bake chicken and pastry triangles 20 min. or until chicken is done (165°F) and pastries are golden brown.
• Top chicken with pastries before serving.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
• To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.