CREAMY BACON AND MUSHROOM CHICKEN BREASTS
Juicy creamy bacon and mushroom chicken breasts is a great one-pot recipe. This recipe is perfect for an easy meal served with crusty bread to mop up the sauce.
Provided by Alida Ryder
Categories Chicken Dinner Easy Recipe Weeknight recipe
Time 30m
Number Of Ingredients 9
Steps:
- Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
- Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
- Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
- Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.
- Season to taste and serve.
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
PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
PAN-SEARED CHICKEN WITH BACON-MUSHROOM SAUCE
Boneless chicken breasts pan-sear quickly and make an easy, tasty dish with just a little seasoning-and you can dress them up in a simple but very flavorful sauce without much time at all. Smoky bacon pairs well with earthy mushrooms and they come together with only a little butter, broth, and cornstarch slurry. This warm, inviting sauce has rich taste and silky texture, and it brings some delicious "wow" to everyday chicken.
Provided by Pamela Steed Hill
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
- Spread the flour on a large plate or in a baking dish.
- Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
- Remove all but 2 tablespoons of fat from the pan.
- Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
- Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
- Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
- Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
- Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.
Nutrition Facts : Calories 376.5, Fat 12.8, SaturatedFat 5.4, Cholesterol 126.8, Sodium 712.4, Carbohydrate 21.4, Fiber 1.3, Sugar 1.4, Protein 42.1
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
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