Creamy Chicken And Mushroom Tart With Nabisco Chicken In A Biscuit Cracker Crust Food

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

CHICKEN WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts with a meat mallet to flaten.
• Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
• In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
• Remove chicken from large saucepan to a plate.
• Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
• Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
• Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
• Enjoy!

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

SALTINE CRACKER PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
• Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

CREAMY CHICKEN AND MUSHROOM TART WITH NABISCO® CHICKEN IN A BISCUIT CRACKER CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crushed crackers and melted butter together in a bowl; press into the bottom and up the sides of a 9-inch springform pan.
• Bake in the preheated oven for 10 minutes. Remove crust from oven and brush egg white onto the crust, to seal. Bake 4 minutes more. Remove from oven and cool to room temperature.
• Season chicken with salt and pepper.
• Heat olive oil in a heavy large skillet over medium heat; cook and stir chicken just until brown, about 2 minutes per side. Transfer chicken to a plate.
• Reduce heat under skillet to medium-low; add 2 tablespoons butter. Cook and stir shallot in the hot butter until beginning to soften, about 2 minutes. Add mushrooms, garlic, rosemary, and 1 pinch salt; cook and stir until mushrooms are tender and juices evaporate, about 8 minutes.
• Whisk cream, eggs, 1/4 cup grated Parmesan cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Place baked crust on a baking sheet; top with chicken and mushrooms. Pour egg mixture over top. Sprinkle remaining 2 tablespoons Parmesan cheese over the top.
• Bake in the preheated oven until top is lightly golden and middle is set, 30 to 35 minutes. Let tart rest for 10 minutes. Remove outer ring. Top tart with 2 tablespoons remaining parsley.

CHICKEN AND MUSHROOM PIE

Steps:

• Heat 1 tablespoon of oil in a large frying pan over medium-high heat for 2 minutes. Add half of the mushrooms and cook until they are soft but not mushy, stirring frequently. Repeat with the remaining mushrooms.
• Heat 1 tablespoon of oil in the skillet over medium-high heat, then cook the onions until they are golden brown, stirring frequently. Lower the heat to medium once the onions begin to soften. Add the garlic and cook for 1 minute.
• Add the dried spices to the aromatics and cook for 1 minute, stirring constantly. This will bring out the flavors of the herbs and spices.
• Deglaze the pan to remove the brown fond from the bottom by pouring in the white wine. Use a wooden turner to scrape the fond off of the pan, adding more wine as needed. Spoon the aromatics into a bowl and set aside.
• Heat the oil in the same skillet over medium heat. Add the flour to make a roux, and whisk constantly for 2 minutes to remove the raw flour taste.
• Slowly whisk in the stock and the milk, making sure the sauce is smooth, then bring it to a simmer. Cook until thickened, whisking frequently.
• Turn the heat to low and stir in the cooked aromatics, mushrooms, chicken, and peas. Gently simmer for 10 minutes, then adjust seasonings to taste. Set aside the filling to cool and stir in the lemon juice.
• Preheat the oven to 400°F and put a rimmed cookie sheet in to preheat.
• Roll out half of the shortcrust pastry on a lightly floured surface, then line a 9-inch pie plate with it. If you're using a pie bird, place it in the center of the pie, then add the filling around it. If not, simply spread the filling in the pastry-lined dish.
• Brush the rim of pastry with beaten egg, then roll out the remaining pastry to make a lid. Place it on top of the pie, then cut off the excess pastry and crimp the edge to seal. Brush the top with beaten egg and cut a few vent holes.
• Bake at 400°F for 40-45 minutes, or until well browned. Let it cool on a wire rack for 45 minutes before serving to allow the filling to set.
• Cut in slices and serve hot with mashed potatoes and mushy peas.

EASY MUSHROOM SAUCE FOR CHICKEN RECIPE

Steps:

• Preheat oven to 400 degrees.
• Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).
• In a large cast iron skillet (or other oven-safe skillet - see note), combine oil and butter over medium-high heat.
• Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
• In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
• Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
• Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
• Spoon the mushroom sauce over the chicken and serve.