LEMON AND GARLIC CHICKEN WITH MUSHROOMS
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
- Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN WITH MUSHROOMS & LEMON SAUCE
This recipe will rival any fine Italian restaurants entree. It is an impressive FOOL PROOF dinner to serve family or your guess. I used to "wing it" and then came across this recipe. You will love it. 11/08 suggestions: The sauce will thicken as it cools a bit. It should not be thick anyway. From: The Big Book of Casseroles
Provided by Chicagoland Chef du
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
- Transfer mushrooms and onions, set aside.
- Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
- In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
- Transfer browned chicken to casserole dish and top with mushrooms and onions.
- Sauce: (*I double sauce recipe).
- Add 1 - 2 T of butter to skillet, melt over low/medium heat.
- Add reserved flour (may need a bit more) to the butter and whisk until well blended.
- Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
- Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
- Serve over rice (*Basmati is my favorite).
- NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
- If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
- Revised & made for dinner: 10/29/07.
Nutrition Facts : Calories 374.7, Fat 22.1, SaturatedFat 9.1, Cholesterol 107, Sodium 643.8, Carbohydrate 12.8, Fiber 1.6, Sugar 2.8, Protein 29.2
BAKED LEMON CHICKEN WITH MUSHROOM SAUCE
A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g
PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
VELVET CHICKEN WITH MUSHROOMS, SPINACH, AND GINGER-LEMON SAUCE
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken. Let sauce and chicken stand 15 minutes.
- Heat wok or large nonstick skillet over medium-high heat 1 minute. Add oil and tilt to coat. Add chicken; stir-fry 2 minutes. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss 1 minute.
ITALIAN CHICKEN WITH GARLIC AND LEMON
Baked Italian chicken with lemon and garlic. You can make this dish with any of your favorite chicken parts - breasts, drumsticks, et cetera. Note: the garlic and onion can be put through a food processor.
Provided by PETEIYC
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
- Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
- Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 33.3 g, Cholesterol 58 mg, Fat 8.4 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 63.6 mg, Sugar 2.5 g
ROASTED LEMON GARLIC MUSHROOMS
Roasted Lemon Garlic Mushrooms are a fantastic side dish. This mushroom recipe is beyond simple and goes with just about any meal. The bright and tangy lemon flavor shines with the earthy garlic and mushrooms. This recipe is dairy free, vegan, gluten free, keto, low carb, paleo and whole 30 friendly.
Provided by Nicole Harris
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF
- Clean mushrooms with a damp paper towel and trim stems. Toss mushrooms with oil, lemon juice and garlic cloves. Transfer to a roasting dish or rimmed baking sheet.
- Roast for 10 minutes. Toss then roast for 10-15 minutes more or until desired tenderness.
- Remove from oven. Salt and pepper to taste. Sprinkle with fresh parsley and lemon zest to serve.
Nutrition Facts : Calories 133 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 12 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SAUTéED MUSHROOMS WITH GARLIC AND LEMON JUICE
Simple and super yummy. Makes a wonderful side dish for just about anything, but especially nice with steak. A little different (and more interesting) than the standard way of sautéing mushrooms in just butter and garlic.
Provided by littleturtle
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together lemon juice, soy sauce, and sugar; set aside.
- In 12-inch nonstick skillet, heat butter, olive oil, and garlic over medium-high heat until butter melts.
- Add mushrooms and sauté, stirring until golden brown and butter has been absorbed (5-10 minutes).
- Add lemon mixture to mushrooms, stirring until sauce is absorbed.
Nutrition Facts : Calories 142.6, Fat 13.1, SaturatedFat 3.7, Cholesterol 10.2, Sodium 366.7, Carbohydrate 5, Fiber 0.8, Sugar 2.8, Protein 3.1
LEMON GARLIC MUSHROOMS
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
LEMON MUSHROOM CHICKEN
There's a lot of flavor in this dish. The best part? It doesn't seem light at all! -Carrie Palmquist, Canova, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.
Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 368mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
More about "lemon and garlic chicken with mushrooms food"
SHEET PAN GARLIC LEMON CHICKEN AND MUSHROOMS - NUTMEG NANNY
From nutmegnanny.com
Reviews 20Estimated Reading Time 4 minsServings 4Total Time 40 mins
CHICKEN THIGHS WITH MUSHROOMS, LEMON AND HERBS - A FAMILY ...
From afamilyfeast.com
5/5 (1)Estimated Reading Time 4 minsServings 4-6Total Time 40 mins
- In a large sauté pan or skillet, melt two tablespoons of the butter in one tablespoon of the olive oil over medium heat.
- Increase heat to medium high, add one more tablespoon of butter and one more tablespoon of oil and add mushrooms.
LEMON AND GARLIC CHICKEN WITH MUSHROOMS - COOKING ON THE RANCH
From highlandsranchfoodie.com
5/5 (1)Total Time 35 minsCategory Main Course ChickenCalories 193 per serving
- Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces, the slice horizontally. With a meat mallet, gently pound the chicken into even cutlets, using the flat side of mallet. This works best if you start in the middle and pound out to the edges. Or purchase 4 chicken cutlets. Place the chicken in the bowl. Stir together to coat well and refrigerate for 15 to 30 minutes.
- Remove the chicken from the marinade and place on a plate. Discard marinade. Season the chicken with salt and pepper on one side only.
- On a plate combine place the flour. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Heat a wide non-stick fry pan over medium high heat. Then add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.)
GARLIC BUTTER CHICKEN AND MUSHROOMS - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (13)Total Time 30 minsCategory MainCalories 290 per serving
- Heat the olive oil in a large pan over medium high heat. Season the chicken generously with salt and pepper.
- Place the chicken in a single layer in the pan; you may have to work in batches. Cook for 3-4 minutes per side or until golden brown.
LEMON AND GARLIC CHICKEN WITH MUSHROOMS - THE NEW …
From nytimes.com
Estimated Reading Time 3 mins
MUSHROOM, LEMON AND GARLIC CHICKEN RECIPE | MYFOODBOOK ...
From myfoodbook.com.au
4.1/5 (84)Servings 4Cuisine AustralianCategory Chicken
PAN FRIED LEMON GARLIC CHICKEN WITH SAUTEED MUSHROOMS ...
From yummytummyaarthi.com
Estimated Reading Time 2 mins
INSTANT POT LEMON GARLIC CHICKEN - EASY HEALTHY-ISH RECIPES
From carmyy.com
Ratings 16Category Main CourseCuisine CanadianTotal Time 20 mins
EASY MUSHROOM, WHITE WINE & LEMON CHICKEN | CHICKEN.CA
From chicken.ca
Servings 4Calories 270 per serving
BAKED PARMESAN GARLIC CHICKEN WITH MUSHROOMS ...
From mydeliciousmeals.com
Total Time 1 hr
THE JUICIEST LEMON GARLIC GRILLED CHICKEN WITH MUSHROOMS ...
From omayahcooks.com
Servings 8Estimated Reading Time 2 mins
CRISPY CHICKEN WITH GARLIC LEMON BUTTER RECIPE - HOME CHEF
From homechef.com
Total Time 20 minsCalories 500 per serving
SEASONEST LEMON GARLIC CHICKEN WITH MUSHROOMS - SEASONEST
From seasonest.com
Estimated Reading Time 2 mins
LEMON CHICKEN WITH MUSHROOMS AND GARLIC RECIPE
From thespruceeats.com
4.6/5 (12)Total Time 1 hrCategory Entree, DinnerCalories 1062 per serving
LEMON AND GARLIC CHICKEN WITH MUSHROOMS RECIPE | RECIPE ...
From pinterest.com
Estimated Reading Time 4 mins
SKILLET LEMON CHICKEN WITH MUSHROOMS RECIPE
From thespruceeats.com
4.4/5 (43)Total Time 30 minsCategory Entree, DinnerCalories 376 per serving
LEMON AND GARLIC CHICKEN WITH MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON AND GARLIC CHICKEN WITH MUSHROOMS RECIPE | RECIPE ...
From pinterest.ca
LEMON AND GARLIC CHICKEN WITH MUSHROOMS | …
From keeprecipes.com
LEMON AND GARLIC CHICKEN WITH MUSHROOMS - NANCY'S RECIPES
From nancysrecipes.weebly.com
BAKED HERBED LEMON GARLIC CHICKEN WITH MUSHROOMS ...
From sumptuousspoonfuls.com
CHICKEN THIGHS WITH SPINACH SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
MUSHROOM, LEMON & GARLIC CHICKEN – ARCTIC FOODS
From arcticfoods.com
MUSHROOM LEMON AND GARLIC CHICKEN - RECIPES SCHOOL
From recipesschool.com
LEMON AND GARLIC CHICKEN WITH MUSHROOMS RECIPE | RECIPE ...
From pinterest.ca
ERIC KIM'S LEMON-PEPPER CHICKEN WINGS – C H E W I N G T H ...
From chewingthefat.us.com
LEMON-GARLIC CHICKEN THIGHS WITH MUSHROOMS MEAL KIT ...
From makegoodfood.ca
CROCKPOT LEMON GARLIC CHICKEN RECIPES - ALL INFORMATION ...
From therecipes.info
ONE PAN LEMON GARLIC BUTTER CHICKEN ASPARAGUS
From bestcookingguide.com
[HOMEMADE] NOODLES WITH CHICKEN AND MUSHROOMS : FOOD
From reddit.com
TARRAGON CHICKEN WITH MUSHROOMS RECIPE - ALL INFORMATION ...
From therecipes.info
CREAMY GARLIC HERB CHICKEN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
LEMON-GARLIC CHICKEN THIGHS WITH MUSHROOMS MEAL KIT ...
From makegoodfood.ca
BAKED MUSHROOM CHICKEN RECIPE: MAKE THIS COZY CHICKEN ...
From 30seconds.com
SUCCULENT ROASTED WHOLE CHICKEN RECIPE: A LEMON HERB BAKED ...
From 30seconds.com
LEMON AND GARLIC CHICKEN WITH MUSHROOMS RECIPES
From tfrecipes.com
LEMON GARLIC CHICKEN WITH MUSHROOMS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love