GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
- Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
GRILLED CHICKEN & MUSHROOMS - EVERYDAY ITALIAN
This is a recipe I adapted from Giada's Everyday Italian. She also recommends grilling shrimp and bell peppers with this, but I'm not a fan of either of those and wanted to post this as I have it. She also suggests serving over saffron - I serve with salad instead. I cooked mine on my George Foreman grill and I can honestly say it is one of the best chicken recipes I've ever tried. Full recipe is on foodnetwork.com - Enjoy!
Provided by megs_
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
- In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
- Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
- Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
- Arrange grilled meats and vegetables on a large platter and serve immediately.
CHEESY-MUSHROOM GRILLED CHICKEN
This is fast cooking and simple. about 20 minutes from start to finish!
Provided by Amy H.
Categories Chicken
Time 15m
Number Of Ingredients 7
Steps:
- 1. Preheat gas or charcoal grill.
- 2. Split chicken breasts in half, lengthwise. Then pound to 1/4 inch thinness.
- 3. Sprinkle chicken breasts with garlic salt and pepper.
- 4. cook over hot coals 3-5 minutes per side, just until cooked. (if they're very thin, they wont take long.)
- 5. Remove chicken from grill to a baking sheet. Set aside.
- 6. Heat mushrooms and onion in chicken broth until soft. Drain off liquid.
- 7. Layer mushrooms and onions over grilled chicken breasts.
- 8. Sprinkle with shredded cheese, whatever type you prefer. I use Monteray Jack or Mozzarella on mine.
- 9. Bake in 350 degree oven just until cheese melts.
- 10. Plate and serve!
SPINACH AND MUSHROOM SMOTHERED CHICKEN
Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. -Katrina Wagner, Grain Valley, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
- Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.
- In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
- Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.
GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE
Steps:
- Heat the grill to high.
- Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
- Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.
- Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.
Nutrition Facts : Calories 499 calorie, Fat 34 grams, SaturatedFat 4 grams, Cholesterol 105 milligrams, Sodium 286 milligrams, Carbohydrate 3 grams, Protein 43 grams, Sugar 2 grams
MUSHROOM AND CHICKEN GRILLED QUESADILLAS
Make and share this Mushroom and Chicken Grilled Quesadillas recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 31m
Yield 8 quesadillas
Number Of Ingredients 13
Steps:
- Make this up to 8 hours ahead if desired: melt butter in a skillet over medium heat.
- Add in chili powder, garlic and oregano; saute for about 1 minute.
- Add in sliced mushrooms and saute for about 10-12 minutes; remove from heat.
- Add in chicken, onion and cilantro; mix to combine and season with salt and pepper to taste; cool for about 20 minutes.
- Add/mix in the shredded cheese.
- Heat the grill to medium heat.
- Light brush one side of only 8 tortillas.
- Place them (oil-side down) on a large baking sheet.
- Divide the chicken mixture evenly between the 8 tortillas, spreading the mixture evenly on the tortillas.
- Top each tortilla with one tortilla (you should have 8 tortillas) press down with hands and then brush the top tortilla with oil.
- Grill quesadillas until heated through and golden brown (about 3 minutes per side.
- Cut into wedges and serve with salsa.
- Delicious.
Nutrition Facts : Calories 378.6, Fat 23.4, SaturatedFat 13.4, Cholesterol 86, Sodium 370.8, Carbohydrate 20.4, Fiber 3.2, Sugar 1.8, Protein 22.9
DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Provided by Joe Sevier
Categories Mushroom Chicken Onion Pepper Mayonnaise Mustard Pickles Lettuce Lunch Dinner Grill/Barbecue Backyard BBQ Summer Picnic Peanut Free Wheat/Gluten-Free Soy Free Tree Nut Free
Number Of Ingredients 11
Steps:
- Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
- Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
- Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
- Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
- Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
MUSHROOM CHICKEN (FOR THE GRILL)
From Better Homes and Gardens. This looks so great, I bought all the ingredients and I'm waiting for the opportunity to make this. Looks pretty easy.
Provided by PeytonandKaylansMama
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In skillet cook mushrooms,garlic, and oregano in hot olive oil over medium heat for 6 minutes or until tender, stirring occasionally. Remove from heat. Stir in Marsala, soy sauce, salt, and pepper. Return to heat; cook and stir 2 minutes more. Remove from heat. Cool.
- Loosen skin on each piece of chicken on one side. Stuff mushroom mixture under skin. Sprinkle lightly with salt and pepper.
- For charcoal grill, arrange medium-hot coals around drip pan. Place chicken, bone side down on grill rack over drip pan. Cover and grill 50-60 minutes or until chicken no longer pink. (170°F for breasts 180°F for thighs and drums). For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack; grill as above.
- Serve with fresh lemon and oregano sprigs.
Nutrition Facts : Calories 307.8, Fat 22, SaturatedFat 5.6, Cholesterol 87.4, Sodium 231.1, Carbohydrate 3.4, Fiber 0.5, Sugar 1.3, Protein 23.7
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- Light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.
- Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper. Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
- Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.
- Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2 inch thick. Arrange the chicken over the mushroom sauce and serve.
ONE SKILLET MUSHROOM BBQ CHICKEN - LIVELY TABLE
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- Cut each chicken breast in half vertically so that you have 4 thin chicken breasts. Sprinkle with salt and pepper on both sides.
- Once skillet is hot, place on the stove top over medium heat. Add 1/2 tbsp of the oil and sear chicken breasts for 3-4 minutes per side, or until lightly browned. Transfer to a plate.
- Turn heat to low and add remaining oil to skillet. Add onions and mushrooms and cook, stirring, until softened, about 5-10 minutes.
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