CHICKEN WITH WILD MUSHROOMS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
GINA'S MUSHROOM CILANTRO CHICKEN
This is a concoction I made up when I only had a can of cream of mushroom soup. My kids love it, even my 7 year old, and nice enough for company with your favorite side dish and nice salad.
Provided by Seahawks BABY
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat skillet with olive oil.
- Flatten chicken with mallet.
- Brown chicken on high heat.
- Season to taste with salt,pepper, thyme, and oregeno.
- While chicken is cooking mix soup w/ chicken broth.
- When chicken is brown and soup mixture, celery, and white wine.
- Reduce to simmer for 10 minutes.
- Stirring occasionally.
- Add mushrooms and cilantro.
- simmer an additional 15 minutes.
- Stir occasionally.
- Sever with your favorite side dish.
Nutrition Facts : Calories 243.7, Fat 9.6, SaturatedFat 2, Cholesterol 66, Sodium 754.8, Carbohydrate 6.2, Fiber 0.3, Sugar 1.7, Protein 29.1
GINA'S HOT AND SPICY TORTILLA SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
- Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
CHICKEN WITH MUSHROOM CILANTRO SAUCE
This is a really great dish served over noodles or rice. I have had the recipe so long, I don't remember where it came from, but it's good!
Provided by Mooseybear
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine 2 tbsp melted butter and lemon juice.
- Place chicken on a greased broiler pan, broil 6-8 inches from heat, turning every 10 minutes and basting with lemon-butter mixture, 30-35 minutes.
- Meanwhile, melt the remaining butter in a saucepan until sizzling.
- Stir in leeks and mushrooms.
- Cook over medium heat, stirring occasionally, for 2-3 minutes.
- Stir in flour.
- Add chicken broth, continue cooking and stir constantly until mixture is thickened, about 2-3 minutes.
- Reduce heat to low.
- In a small bowl, combine cilantro, milk, and pepper. Add to mushroom sauce, and continue to stir for a minute or two until thickened.
- Serve sauce over chicken.
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