Mushroom And Cranberry Chicken Food

DUMP-AND-BAKE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
• Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
• Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

MUSHROOMS IN CRANBERRY REDUCTION

Steps:

• In a non-stick pan saute the garlic and shallots in the olive oil. Do not brown them.
• When the shallots and garlic are soft (about 3-5 minutes), add the mushrooms. Stir gently until mushrooms soften and give up their liquid.
• Turn up the heat to medium and add the juice, vinegar, tarragon, salt, and pepper.
• Bring to brisk boil and reduce the liquid to about 1/3 cup, stirring to keep ingredients from sticking.
• Either spoon over sliced steak or serve separately.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

CRANBERRY CHICKEN AND WILD RICE

Steps:

• Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. In a bowl, mix hot water, rice mix and contents of seasoning packet; pour around chicken. , In a small bowl, mix remaining ingredients; pour over chicken. Bake, covered, until a thermometer inserted in chicken reads 165°, 35-45 minutes.

CRANBERRY & MUSHROOM STUFFED CHICKEN CUTLETS

Steps:

• 1. Finely chop mushrooms and onions in a food processor. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the mushrooms and onion, 1/8 tsp. salt and 1/4 tsp. pepper. Cook, stirring until liquid is mostly evaporated - approx 4 min. Scrape into a bowl and stir in breadcrumbs and cranberries.
• 2. Cover the cutlets in plastic wrap and pound with the smooth side of a meat mallet to about 1/4 inch thickness. Sprinkle one side with poultry seasoning, remaining salt and pepper. Turn the cutlets over and spread approx. 1/4 - 1/2 cup of the mushroom mixture over each. Roll up, starting with the short side. Tie rolls with kitchen twine.
• 3. Heat remaining oil in a clean skillet over medium-high heat. Add rolls, seam side down, and cook 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Reduce heat, cover and simmer until chicken reaches 165 degrees - 10 - 12 minutes.
• 4. Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with gravy.

MUSHROOM AND CRANBERRY CHICKEN

Steps:

• Combine the cranberries, sugar, and 3/4 cup water in a small saucepan and turn the heat to medium-low. Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10 to 15 minutes. Remove from the heat and set aside.
• Meanwhile, put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10 to 15 minutes. Finish the browning with the skin side up.
• Stir in the garlic, onion, mushrooms, rosemary, and wine. Turn the heat to low, cover, and simmer until the chicken is tender, 20 to 30 minutes. Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.