CHICKEN WITH MUSHROOM CREAM SAUCE
ABSOLUTELY DELICIOUS! Tender and moist pieces of chicken in a savory mushroom cream sauce. A specialty dinner to impress your family. Easy and quick preparation! (I have used chicken tenders with success.)
Provided by Seasoned Cook
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken breasts with a meat mallet to flaten.
- Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
- In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
- Remove chicken from large saucepan to a plate.
- Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
- Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
- Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
- Enjoy!
Nutrition Facts : Calories 753.8, Fat 59.7, SaturatedFat 22.6, Cholesterol 185.3, Sodium 1479.6, Carbohydrate 10.8, Fiber 1.5, Sugar 2.6, Protein 39.7
ROTISSERIE CHICKEN MUSHROOM SOUP RECIPE
This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.
Provided by Alida Ryder
Categories Soup
Time 25m
Number Of Ingredients 11
Steps:
- Heat a splash of olive oil or a knob of butter in a large pot.
- Cook the onion and celery until soft and translucent.
- Add the mushrooms and cook until golden brown.
- Add the thyme and garlic and cook until fragrant.
- Pour in the stock and cream then bring to a simmer.
- Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.
- Season with salt and pepper and add lemon juice to taste.
- Serve the soup with bread of your choice.
Nutrition Facts : Calories 358 kcal, Carbohydrate 14 g, Protein 51 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 165 mg, Sodium 1515 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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
ROTISSERIE CHICKEN IN CREAMY MUSHROOM SAUCE
Steps:
- Get all the prep done before you start cooking: mince the garlic and thinly slice the mushrooms.
- Heat a large skillet over medium-high and add mushrooms. Cook until they start to brown and begin to release some moisture, about 3 minutes. Stir in 1 tbsp butter and cook until golden brown and tender, about 2 minutes. Lower the heat to medium, add garlic and spices. Cook for 1 minute or until fragrant. Remove from skillet.
- Reduce heat to low and melt the remaining butter. Add flour and stir continuously until a paste forms, this is called a roux. Cook for 2 minutes. Add broth to the roux, stirring while you pour, until you get a smooth sauce. Cook for 3 minutes, stirring continuously.
- Add cream and bring to a boil. Add shredded chicken and mushrooms, stir to combine. Simmer over medium, for 3 minutes, or until the chicken is heated through. Add lemon juice and adjust salt.
- Garnish with chopped parsley and some extra black pepper. Enjoy!
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