PAN-FRIED CHICKEN IN MUSHROOM SAUCE
Creamy chicken and mushroom dish - a fabulous French seasonal recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
- Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
- While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
- Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
Nutrition Facts : Calories 600 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
PAN-FRIED CHICKEN WITH MUSHROOMS (MARTHA STEWART)
Serves 1
Provided by Jasline N.
Number Of Ingredients 10
Steps:
- Coat both sides of the chicken breast in the seasoned flour.
- Heat oil and ¼ tablespoon butter in a frying pan over medium-high heat until the butter has melted and starts to bubble. Cook the chicken, turning down the heat if needed, until both sides are golden-brown and cooked through, about 3 minutes on each side. Transfer the chicken onto a serving plate and keep warm.
- Heat the remaining ½ tablespoon butter (no need to wash the pan). Add in the onion and garlic and cook until fragrant. Add in the mushrooms and cook until the mushrooms have reduced. Add in the chicken stock and cook until the liquid has reduced by half. Season with salt, black pepper and herbs (if using). Scoop the sauce over the chicken and serve.
PAN-FRIED CHICKEN IN MUSHROOM SAUCE
Creamy chicken and mushroom dish - a fabulous French seasonal recipe. Add chopped bacon in with the onions if you wish.
Provided by English_Rose
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick frying pan.
- Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.
- Fry the drumsticks for about 5 mins each side and add them to the thighs.
- Pour the broth over the chicken legs in the casserole. There should be enough broth to just cover the chicken, if not add a little water.
- Bring broth to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
- While chicken is simmering, drain oil from the pan.
- Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured.
- Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 10-15 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
- Once chicken legs are cooked, strain broth into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy.
- Pour in cream, bring it to the boil, season if you want, then pour it over chicken.
- Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving.
- This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
Nutrition Facts : Calories 642.7, Fat 48.5, SaturatedFat 20.7, Cholesterol 212.8, Sodium 589.5, Carbohydrate 6.9, Fiber 0.9, Sugar 2.7, Protein 35.9
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
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN FRIED STEAK WITH MUSHROOM GRAVY
The BEST chicken fried steak ever! I use this method for frying chicken as well, Enjoy with some veggies and fluffy mashed potatoes.
Provided by diamonds4heather
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, breadcrumbs, parmesean cheese, and seasonings in a bowl.
- Dip steaks into a small amount of milk and then dredge in the flour mixture.
- Place 3-4 tablespoons of olive oil in frying pan over medium-high heat.
- Cook steaks for 5 minutes on one side (cooking time depends on thickness of steak).
- The juices from the steak might soak up the flour, so before you flip the steaks add some more of the flour mixture, patting it down with a spatula.
- When brown, flip over and continue to cook for another 3 mintues (again cooking time varies).
- When finished cooking, remove steaks and keep warm.
- FOR GRAVY:.
- Once steaks are finished cooking add a small amount of oil (most of oil, if not all, will have been used in cooking the steaks) and cook the mushrooms.
- Add 1/4 water, salt&pepper, and continue cooking.
- Make sure to get all of the scraps from the sides of the pan that the steaks left into the liquid you are cooking the mushrooms in.
- When most of liquid is cooked off, sprinkle remaining flour over mushrooms and cook for 1 minute.
- Add milk and cook until thickened to your liking.
- Serve with mashed potatoes and enjoy!
SKILLET CHICKEN WITH MUSHROOM SAUCE
"This is a fast but special treatment for chicken," shares Patsy Jenkins of Tallahassee, Florida. Chicken breasts are browned to juicy perfection, then topped with a buttery sauce of fresh mushrooms and green onions.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper., In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.
Nutrition Facts : Calories 272 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 272mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
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.
CHICKEN WITH JAPANESE-STYLE MUSHROOM SAUCE
A pan-fried chicken breast is topped with a flavorful Japanese-inspired sauce made of assorted mushrooms.
Provided by yohanthechefman
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly each breast.
- Lay down the butterflied breasts on cutting board and cover with plastic wrap; gently pound the chicken with a mallet until about 1/3 inch or desired thickness.
- In a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch.
- Sprinkle the chicken with salt and pepper and set aside.
- Add 3/4 cup of olive oil to fry pan and heat (more or less oil may be required-I never measure the amount of oil I use).
- When the oil begins to sizzle place the potato/corn starch covered breasts in the pan.
- Fry each side of the breast for 5-6 minutes or until golden brown (for thicker sliced chicken, cooking time will take longer). Set aside and keep warm.
- Wash and remove stems of the shitake and white/brown mushrooms. Only remove the very bottom part of the shimeji mushrooms; do not remove the whole stems.
- Seperate the shimeji mushrooms from one another.
- Slice the shitake and white/brown mushrooms.
- Dice the garlic and onion.
- Add the remaining 2 tablespoons of olive oil to fry pan and heat.
- Add garlic and onion to pan and brown slightly.
- After the garlic and onion begin to brown, add all the mushrooms, shimeji, shitake, and white/brown mushrooms and cook until mushrooms begin to brown.
- Add soy sauce and mirin and cover pan and simmer until mushrooms are tender.
- Remove from heat and add butter; mix well until thoroughly melted.
- Top chicken with sauce and serve with steamed rice and vegetables.
Nutrition Facts : Calories 1185, Fat 114.1, SaturatedFat 20.6, Cholesterol 108.1, Sodium 700.4, Carbohydrate 8.9, Fiber 2.1, Sugar 3.4, Protein 34.3
CREAMY PAN-FRIED CHICKEN
In this recipe, a rich creamy mushroom sauce pairs nicely with crunchy, tender chicken. It's a one-of-a-kind meal that will have your family asking for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, beat egg and milk. In another shallow bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet, brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm. , Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt. , In a small bowl, combine a small amount of cream and remaining flour until smooth. Add to skillet along with remaining cream. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with chicken.
Nutrition Facts : Calories 780 calories, Fat 49g fat (16g saturated fat), Cholesterol 245mg cholesterol, Sodium 1079mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 51g protein.
PAN FRIED FILETS WITH MUSHROOM SAUCE
Tender filets fried with a fruity mushroom sauce. This is a great and quick change of pace from the usual. Top Sirloin can be substituted. Enjoy!
Provided by Corine
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl. Reserve half of butter mixture, and divide other half over the 4 filets.
- Heat a large skillet over medium-high heat. Place steaks, butter side down, in hot skillet. Spread remaining butter mixture over steaks. Cook to desired doneness, turning once. Transfer filets to a plate, cover loosely with foil, and keep warm.
- Return skillet to medium-high heat. Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan. Add jelly and lemon juice, and simmer until liquid is reduced by half. Stir in ice cream, and cook until sauce is thickened, about 2 minutes. Pour over filets, and serve immediately.
Nutrition Facts : Calories 498.5 calories, Carbohydrate 16.1 g, Cholesterol 115.3 mg, Fat 38.9 g, Fiber 1.7 g, Protein 21.8 g, SaturatedFat 18.5 g, Sodium 447.6 mg, Sugar 12.6 g
CREAM OF MUSHROOM FRIED CHICKEN
A family recipe I grew up with from my Grandmother.. it is one of my favorite comfort foods. I've found that among the Korean and Japanese students I usually cook for this is one of their favorite meals that they always ask me to make.
Provided by mykomericankitchen
Categories One Dish Meal
Time 1h30m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare raw chicken chunks on a plate, whisk eggs together in a small bowl, and pour bread crumbs into a second small bowl. Gather the three dishes together near the stove-top for easy frying.
- Heat a generous amount of cooking oil in a frying pan on Medium-Medium High heat.
- Dip each piece of chicken into the eggs and then coat in bread crumbs before placing on the frying pan.
- Continue the previous step until all the chicken is fried, being careful to turn the chicken using tongs or cooking chopsticks to prevent burning. I usually only move the chicken once or twice while cooking so the breading stays on.
- When each piece of chicken is fully cooked, move it to another plate covered with paper towels to drain the grease before placing all of the chicken into a regular sized casserole dish.
- Once all of the chicken is fried and in the casserole dish, mix together the cream of mushroom soup and water in a bowl and cover the top of the chicken with the mixture. (I pour the soup into a bowl and simply refill each can with water).
- Bake in the oven at 375 degrees for about 45 minute or until the chicken is golden brown and soup is bubbling.
- Serve over white rice or pasta and season with salt and pepper.
Nutrition Facts : Calories 621.3, Fat 21.6, SaturatedFat 6.2, Cholesterol 339.4, Sodium 2364.3, Carbohydrate 52.2, Fiber 2.9, Sugar 4.5, Protein 51.2
More about "pan fried chicken in mushroom sauce food"
PAN-FRIED CHICKEN WITH MUSHROOM GRAVY - RIVERTEN KITCHEN
From rivertenkitchen.com
Servings 4Calories 404 per servingCategory Main Course
- Pat dry chicken with a paper towel. Seasoning both sides of the chicken with salt, garlic powder, onion powder, and pepper.
- Heat vegetable oil in a large skillet over medium heat. Add chicken and cook each side for 4 minutes until brown and seared. Cover with lid and continue cooking for 8 to 10 minutes until cooked through. Longer cooking time is needed for thicker cuts. Transfer to a plate and set aside.
- Melt butter in the same pan. Don't remove the drippings. Add onion and mushrooms and saute until softened. Stir in the flour and cook for 1 minute. Pour broth while scraping off the browned bits off the pan. Sprinkle thyme, if using.
- Simmer until it thickens to a gravy consistency. Taste, season with salt and pepper. Remove from heat.
PAN SEARED CHICKEN THIGHS + VIDEO | KEVIN IS COOKING
From keviniscooking.com
SPANGLISH SPOON | A MEXICAN-AMERICAN FOOD BLOG
From spanglishspoon.com
PAN FRIED CREAMY MUSHROOM CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE OF HOMEMADE CHICKEN STEAK WITH MUSHROOM SAUCE WITH ...
From nisekosnowskiresort.blogspot.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE - RECIPETIN EATS
From recipetineats.com
PAN FRIED CHICKEN WITH MUSHROOM SAUCE RECIPES (557)
From cookpad.com
CHICKEN AND MUSHROOM {ONE PAN SKILLET
From feelgoodfoodie.net
SKILLET CHICKEN THIGHS IN CREAMY MUSHROOM PAN SAUCE
From whatsinthepan.com
MUSHROOM SAUCE FOR CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
PAN-FRIED CHICKEN IN MUSHROOM SAUCE - BBC GOOD FOOD MIDDLE ...
From bbcgoodfoodme.com
CREAMY MUSHROOM CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN IN WHITE WINE SAUCE WITH MUSHROOMS - NICKY'S ...
From kitchensanctuary.com
EASY CHICKEN BREASTS WITH MUSHROOM PAN SAUCE - LAUGHING ...
From laughingspatula.com
PAN-FRIED CHICKEN WITH MUSHROOM SAUCE - RECIPES - FAXO
From faxo.com
DILL CHICKEN TENDERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GARLIC MUSHROOM SAUCE - TAIWANESE NIGHTMARKET STYLE ...
From tiffycooks.com
PAN-FRIED CHICKEN BREAST WITH CREAMY MUSHROOM SAUCE ...
From ketorecipes.io
MUSHROOM PAN SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN-FRIED CREAMY MUSHROOM CHICKEN - CHEF IN TRAINING
From chef-in-training.com
PAN FRIED CHICKEN WITH MOREL MUSHROOM AND SHALLOT SAUCE ...
From blog.jennysteffens.com
CHICKEN IN CREAMY MUSHROOM SAUCE (POULET à LA FORESTIèRE ...
From pardonyourfrench.com
PAN-FRIED CHICKEN IN MUSHROOM SAUCE - PLAIN.RECIPES
From plain.recipes
ONE-PAN CHICKEN IN MUSHROOM SAUCE | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
ONE PAN CREAMY MUSHROOM CHICKEN - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
PAN FRIED CHICKEN WITH MUSHROOM SAUCE | TRACY ASH
From tracyash.com
PAN FRIED CHICKEN TENDERS W/ ORZO IN LEMON CAPER CREAM SAUCE
From marketwagon.com
HEALTHY PAN FRIED CHICKEN WITH CREAMY MUSHROOM ASPARAGUS SAUCE
From simplerootswellness.com
PAN FRIED CHICKEN WITH A WHITE WINE, MUSHROOM AND TARRAGON ...
From lucielovesfood.com
PAN SEARED CHICKEN AND MUSHROOMS - MIDGETMOMMA
From midgetmomma.com
PAN-FRIED CHICKEN WITH MUSHROOM SAUCE - KITCHENETTE RECIPES
From kitchenetterecipes.com
10 BEST PAN FRIED CHICKEN SAUCE RECIPES - YUMMLY
From yummly.com
FRIED CHICKEN MUSHROOM RECIPES ALL YOU NEED IS FOOD
From stevehacks.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