CREAMY LEMON CHICKEN BREASTS AND MUSHROOMS
This lush, lemony cream sauce coats thin-cut, browned chicken breasts beauties with mushrooms for a fast and easy 30-minute chicken dinner.
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet for even thickness, about 1/2 inch thick. Season the breasts with kosher salt and freshly ground black pepper and set aside.
- Melt 2 tablespoons of butter over medium high heat in a large skillet and add the mushrooms. Sprinkle with a few pinches of kosher salt and cook for 3 minutes or until the mushrooms soften and brown. Transfer the mushrooms to a bowl.
- In the same skillet over medium-high, melt the remaining 2 tablespoons of butter with the canola oil. Add two of the chicken breasts to the skillet and cook until golden browned, about 5 minutes on each side. Transfer the chicken breasts to a plate and repeat with the other two breasts. Leave the browned fond and any residual goodness in the pan. Discard any burned bits and wipe out any extra dark spots of the pan.
- Remove the skillet from the heat. Carefully add the vermouth, lemon juice and lemon peel. Return to medium high heat and cook for 1-2 minutes, scraping the cooked bits from the bottom of the skillet. Add the cream and cook for a few more minutes for the sauce to thicken and reduce. Add the chicken and mushrooms back to the skillet, toss in the cream, and sprinkle with Parmesan cheese. Cook for 2 more minutes to warm the chicken and melt the cheese. Taste the sauce for seasoning and garnish with parsley. Serve with steamed rice, noodles, potatoes, or other vegetables.
Nutrition Facts : Calories 447 kcal, Carbohydrate 5 g, Protein 17 g, Fat 40 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 153 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROAST CHICKEN WITH HERBED MUSHROOMS
Provided by Tyler Florence
Categories main-dish
Time 2h
Yield 4 to 7 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F.
- Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
- In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
- Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
- Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.
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
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
MUSHROOM & HERB CHICKEN
My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.
Nutrition Facts : Calories 228 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 698mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
LEMON HERB CHICKEN W/MUSHROOMS-LOW CARB
Make and share this Lemon Herb Chicken W/Mushrooms-Low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Chicken
Time 31m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- SIMMER: 4 boneless skinless chicken breasts in 1 cup chicken broth for 20-25 minutes.
- POUR: Broth into measuring cup.
- COOK: 2 cups sliced mushrooms in 1 Tbsp broth until broth is evaporated, add 1/2 cup plus 2 Tbsp broth & bring to boil.
- COMBINE: 3/4 cup sour cream & 1 Tbsp lemon herb seasoning.
- ADD: Sour cream mixture to mushroom mixture & cook, stirring for 1 minute or until sauce thickens.
- POUR: Sauce over chicken. Serve over zucchini noodles.
Nutrition Facts : Calories 251.4, Fat 11.3, SaturatedFat 6.2, Cholesterol 89.2, Sodium 187.1, Carbohydrate 5.1, Fiber 0.3, Sugar 1.6, Protein 31.2
CHICKEN BREASTS IN LEMON MUSHROOM SAUCE
This delicious recipe was inspired by a dish that I made which was submitted by History Teacher. Thank you for inspiring me, I wanted to make your dish again but didn't have all the ingredients so I improvised and this was the result. It is quick and easy to make with a pronounced lemon flavor. We enjoyed it served over noodles.
Provided by Baby Kato
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine the egg and one tablespoon lemon juice, mix well and set aside until required.
- Next into a bag, add the flour, salt, pepper, red pepper flakes and lemon zest.
- Dip the chicken breasts in the egg mixture, then add them to the bag of coating and shake, until well coated.
- Melt the butter in a non-stick pan over medium-high heat and add the chicken, cooking for 5 minutes on each side or until done.
- Remove the chicken from the pan and cover with aluminum foil to keep warm.
- If necessary, add the additional tablespoon of butter, then add the garlic, shallot, onions and mushrooms to the pan and cook for 5 minutes on medium to low heat.
- Now in a small bowl add the chicken stock, 2 1/2 tablespoons of lemon juice and cream together, stir and add this to the pan.
- I had large chicken breasts so I added them back into the pan and brought everything to a gentle boil, cooking until the mixture started to reduce and sauce thickened. You may cook sauce to your preference.
- I served the chicken and lemon mushroom sauce overtop of simple buttered noodles for a quick and easy meal.
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- Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin.
- Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated.
- To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy.
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