Easy Creamy Chicken Mushroom Sauce Food

EASY CREAMY CHICKEN MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
• Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
• Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
• Pour sauce onto pasta; serve.

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.

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE

Steps:

• Use a meat pounder to flatten the chicken breats.
• Place 1 slice of ham and 1 slice of cheese in the center of each breast.
• Roll up and place seam side down in a casserole dish.
• Securing with a toothpick if necessary.
• Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear.
• While it is baking, mix together remaining ingredients.
• Pour over cooked chicken and bake until sauce bubbles.
• I usually serve this over egg noodles.

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!

SLOW COOKER CREAMY CHICKEN AND MUSHROOM

Steps:

• Place the chicken breasts in the slow cooker, and add the chicken stock, chopped garlic, thyme and sliced mushrooms.
• Cook on low for 5-6 hours, or 3 hours on high.
• Once the chicken is cooked, remove the chicken breasts, add the parmesan, double cream and cornflour (which is mixed with 2 tablespoons of water), and cook for 5-10 minutes longer on high, until it thickens into a sauce.
• Add the chicken back to the slow cooker, and garnish with fresh parsley.

BAKED CREAM OF MUSHROOM CHICKEN

Steps:

• Preheat the oven to 400˚F.
• In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth.
• Season chicken breast with salt and pepper, then lay them in a large casserole dish. Cover with the soup mixture and sprinkle the parmesan cheese over the top.
• Bake uncovered 30-40 minutes or until the edges are bubbly and the chicken is cooked through (165˚F internal temp.)Optional: Carefully, broil the last 2-4 minutes to create a golden crust on top.
• Garnish with freshly chopped parsley and serve over egg noodles or mashed potatoes. Enjoy!

CREAMY CHICKEN MUSHROOM RECIPE

Steps:

• Heat 1 tablespoon of olive oil in a pan over medium-high heat.
• Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
• Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.
• Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture.
• Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.
• Return chicken breast back into the pan, and spoon over with the hot sauce.
• Garnish with chopped parsley and serve warm

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

4-INGREDIENT CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F. Season chicken liberally with salt and pepper.
• Heat 2 tablespoons of olive oil in a large skillet over medium high heat. When the oil is shimmering, add the chicken breasts and brown the meat on both sides (about 6-7 minutes per side).
• Transfer the chicken to an 11 x 7-inch baking dish that has been sprayed with cooking spray (or other similar size dish that accommodates the chicken).
• Add the mushrooms to the skillet and sauté until tender (about 5 minutes).
• In a separate bowl, whisk together soup and wine. Stir in the mushrooms.
• Pour the soup mixture over the chicken. Cover with foil and bake for 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
• Serve with rice or noodles and garnish with fresh parsley.

CREAMY CHICKEN & MUSHROOMS

Steps:

• Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
• Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

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.

ROTISSERIE CHICKEN IN CREAMY MUSHROOM SAUCE

Steps:

• Get all the prep done before you start cooking: mince the garlic and thinly slice the mushrooms.
• Heat a large skillet over medium-high and add mushrooms. Cook until they start to brown and begin to release some moisture, about 3 minutes. Stir in 1 tbsp butter and cook until golden brown and tender, about 2 minutes. Lower the heat to medium, add garlic and spices. Cook for 1 minute or until fragrant. Remove from skillet.
• Reduce heat to low and melt the remaining butter. Add flour and stir continuously until a paste forms, this is called a roux. Cook for 2 minutes. Add broth to the roux, stirring while you pour, until you get a smooth sauce. Cook for 3 minutes, stirring continuously.
• Add cream and bring to a boil. Add shredded chicken and mushrooms, stir to combine. Simmer over medium, for 3 minutes, or until the chicken is heated through. Add lemon juice and adjust salt.
• Garnish with chopped parsley and some extra black pepper. Enjoy!