Creamy Dill Chicken And Mushrooms Food

CREAMY HERB MUSHROOM CHICKEN

Steps:

• This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince Garlic, chop herbs and thickly slice mushrooms.
• Heat a large heavy skillet over medium heat and add 1/2 Tbsp butter and 1/2 Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with 1/2 tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.
• Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another 1/2 Tbsp butter and 1/2 Tbsp oil. Add chicken in a single layer and sauté about 2 min on each side or until just cooked through.
• Add minced garlic and sauté 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, green onion to the pan and sauté/stir another 1 minute to soften herbs.
• Return mushrooms to the pan then stir in 3/4 cup heavy cream. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.

CHICKEN IN A MUSHROOM-DILL CREAM SAUCE! EXCELLENT!!!

Steps:

• Season the chicken breasts with salt and pepper.
• In a large skillet, melt 1 tablespoon of the butter in the vegetable oil. Add the chicken breasts, skin side down, and cook over moderately high heat until lightly browned, about 4 minutes.
• Cover the skillet and cook the chicken over moderate heat until the skin is crisp, about 4 minutes.
• Uncover, turn the chicken and cook over moderately low heat until the meat is just white throughout, about 6 minutes.
• Transfer the chicken to a large plate and cover loosely with foil.
• Pour off the fat from the skillet and add the remaining 1 tablespoon of butter.
• Add the mushrooms and shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
• Add the wine and simmer over moderately high heat until almost dry, about 3 minutes.
• Add the cream and stock and simmer until thickened, about 8 minutes.
• Stir in the mustard (optional) and dill and season with salt and pepper.
• Add the chicken to the sauce, skin side up, along with any accumulated juices.
• Simmer over low heat until the chicken is warmed through, about 2 minutes.
• Spoon the sauce onto plates, top with the chicken and serve w/ pasta.

MUSHROOMS IN SOUR CREAM AND DILL

Steps:

• Wash and dry mushrooms.
• Melt butter and add garlic.
• Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.
• Cook 20 minutes or until mushrooms are tender.
• Cool.
• Pour a small amount of the mushroom liquid into the Sour Cream.
• Then add the Sour Cream over the mushrooms and stir.
• Refrigerate 8 hours or more.

SOUR CREAM AND DILL CHICKEN

Steps:

• Place chicken in a single lay in in a 13" x 9" x 2" baking pan.
• Sprinkle with black pepper.
• Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken.
• Sprinkle paprika over chicken.
• Top with sliced onions.
• Cook pasta according to pkg directions.
• Bake uncovered at 350 degrees for 1 hour or until chicken is tender.

RUSSIAN CHICKEN & MUSHROOM PIES WITH SOURED CREAM & DILL

Steps:

• Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
• Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
• Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
• Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.