CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
- Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams
CHICKEN WITH WILD MUSHROOMS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
PEPSI CHICKEN & MUSHROOMS
This is a recipe I put together while camping! I have to say I got many compliments! Seeing as we were camping I didnt have much to work with, as far as seasoning. Have to say This is a winner winner chicken dinner!!!
Provided by Lisa G. Sweet Pantry Gal
Categories Chicken
Time 10m
Number Of Ingredients 6
Steps:
- 1. Salt and pepper chicken legs. Grill chicken on all sides giving nice grill marks. In the mean time melt a few tabs of butter in fry pan over fire or electric skilled, and onions till softened. Add mushrooms and saute for a few minutes.
- 2. Add grilled chicken to skillet, pour can of pepsi over, bring to boil, then turn to simmer and cook down for 15-20 minutes till internal chicken is done.
- 3. I put this together while camping, didnt have many spices with me. The pepsi gives this chicken and mushroom dish such a great flavor! Son Jayde & Hubby!
EASY SPICY CHICKEN & MUSHROOMS
This recipe is inspired by Luby's "Recipe #65768" My version is just as Spicy & Delicious as the original, but lower in fat and uses a less expensive cut of chicken. Serve with rice and a nice cucumber salad to cool off the palate.
Provided by bakedapple42
Categories Chicken Thigh & Leg
Time 40m
Yield 10 pieces, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Spray a light coating of olive oil over bottom of 9x13 baking pan.
- Skin chicken leg quarters and cut into legs and thighs.
- Place chicken pieces in 9 x 13 baking pan.
- In a medium bowl, mix together remaining ingredients.
- Pour mixture over chicken.
- Bake uncovered 30 minutes, or until chicken is cooked through.
Nutrition Facts : Calories 338.8, Fat 20.6, SaturatedFat 5.8, Cholesterol 138.6, Sodium 371.9, Carbohydrate 4.3, Fiber 1.2, Sugar 1.9, Protein 33.4
CHICKEN WITH CREAMY MUSHROOMS AND SUGAR SNAP PEAS
This is a quickly and easily prepared one-pot dish. I serve it with baked potatoes and a green salad lightly dressed with oil, vinegar and cracked pepper. Don't be alarmed by the number of preparation steps in this recipe. I try to make all of my recipes very detailed to eliminate any guessing or possible mistakes. This is very, very easy to assemble.The recipe is adapted and modified from one I saw in "Food Network Magazine."
Provided by GREG IN SAN DIEGO
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees.
- Heat a large skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Add 2 tablespoons oil to the skillet.
- Dredge 2 chicken cutlets in flour and place in the skillet.
- Cook until golden, about 2 minutes per side.
- Transfer chicken to a baking dish.
- Repeat with other 2 pieces of chicken.
- Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
- Add butter to the hot skillet.
- Add the mushrooms and green onions.
- Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
- Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
- Cook until the liquid is reduced by about 1/2, about 3 minutes.
- Add the cream and boil until the sauce thickens slightly, about 3 or 4 minutes. You can add a little Wondra sauce flour to enhance the thickening if you wish.
- Stir in the snap peas and heat through.
- Season with salt and pepper.
- Serve the chicken topped with the creamy vegetables.
Nutrition Facts : Calories 394.2, Fat 36.5, SaturatedFat 15.8, Cholesterol 76.4, Sodium 167.1, Carbohydrate 9.6, Fiber 2.8, Sugar 2.6, Protein 5.1
PEPSI CHICKEN
Make and share this Pepsi Chicken recipe from Food.com.
Provided by Belinda McManaway
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put Pepsi, margarine, and ketchup into a 6-quart saucepan.
- Stir and heat until margarine melts.
- Add chicken and cook over medium heat for 45 minutes or until meat is done.
- The sauce will thicken as it cools.
- Excellent barbecue taste!
CHICKEN WITH CREMINI MUSHROOM - PORT SAUCE
From the Book Weight Watchers in 20 minutes. Per serving (1 chicken breast half and generous 1⁄3 cup sauce): 237 Cal, 7g Fat, 2g Sat Fat, 0g Trans Fat, 86 mg Chol, 423 mg Sod, 7g Carb, 1g Fib, 34g Prot, 28 mg Calc. POINTS value: 5.
Provided by - Carla -
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
- Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
- Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
- Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.
Nutrition Facts : Calories 233.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 82.2, Sodium 395.3, Carbohydrate 7.5, Fiber 0.6, Sugar 2.8, Protein 35.2
PEPSI CHICKEN
When I was traveling with the fair, I was able to make this Pepsi Chicken, in a large skillet over a gas burner on the BBQ grill. I made some $ that day. EVERY ONE wanted some, that was around my camp site. Also my step Mother who had us 6 kids made this for our family!! Cheep,Quick and easy. I use the sauce from the cooked...
Provided by Edminister Amanda
Categories Other Sauces
Time 1h5m
Number Of Ingredients 3
Steps:
- 1. Rinse raw chicken with water
- 2. Set aside rinsed chicken
- 3. Place Skillet/Pot on Medium heat (Electric or Gas burners will work)Their is NO NEED TO HEAT THIS UP!
- 4. Empty 1 bottle of Original(your fav. brand) BBQ sauce, into the Skillet/Pot
- 5. Poor 1 Can of Pepsi (Diet or regular)into the BBQ sauce
- 6. Mix until even consistency.
- 7. Place in rinsed chicken, a couple pieces at a time while basting each piece with sauce.
- 8. Let the chicken cook until it boils. Stir often!
- 9. When you see the chicken coming away from the bone (falling off) the chicken is done!
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