CREAMY GARLIC MUSHROOM CHICKEN THIGHS
Golden seared chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
- Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
- Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Nutrition Facts : Calories 326 kcal, Carbohydrate 3 g, Protein 26 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 442 mg, ServingSize 1 serving
CHICKEN WITH CREAMY MUSHROOM SAUCE
Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
LILA'S FAVOURITE CHICKEN WITH CREAMY MUSHROOM SAUCE
I made this tonight for Lila who LOVES mushroom sauce!!! I tried to copy the mushroom sauce from the restauraunt where Lila and I usually go and the taste of the sauce came out very similar!!!! so I want you to try my sauce with your favourite meat or seafood!!!
Provided by tomoko matsunaga
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Brush the chicken breasts with some olive oil and season with salt and pepper.
- Grill the breasts.
- While they are cooking, melt butter over low heat (do not brown).
- Add minced garlic, mushrooms; cook for about 3 to 4 minutes until all the mushrooms become soft.
- Add spring onions; cook for about 1 minute.
- Add white wine, chicken stock, and cream, simmer over low heat for about 6 minutes.
- Add corn starch (which dissolved in little water) to make sauce thicker.
- Cook continuously until sauce gets thicker and creamy.
- Sprinkle with a little salt and pepper and, if desired, to give it a little more taste, mix in just a little chicken stock.
- Pour over the grilled chicken breasts.
- (We had this with roast potatoes seasoned with curry powder and some steamed vegetables!).
Nutrition Facts : Calories 563.1, Fat 28, SaturatedFat 12.8, Cholesterol 193.6, Sodium 312, Carbohydrate 10.8, Fiber 1.1, Sugar 2.8, Protein 60.2
CREAMY CHICKEN & WILD MUSHROOMS
John Torode dishes up a creamy chicken casserole with ceps, tarragon and a white wine cream sauce
Provided by John Torode
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins. Remove from the oven; the chicken should be cooked by now. Remove from dish and keep warm.
- Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.
Nutrition Facts : Calories 474 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 0.4 milligram of sodium
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- Heat the butter and 2 tablespoons of the olive oil in a large saucepan. When the butter is melted, add the mushrooms and onion and fry for 10–12 minutes, or until the mushrooms are golden and the onions are soft.
- Turn up the heat, pour in the wine and boil for a minute. Add the stock, cream, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken.
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- To serve, gently reheat the sauce and then divide it between four shallow bowls. Slice the chicken breasts on an angle into thick slices and place on top of the sauce.
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