CHICKEN AND MUSHROOMS WITH COUSCOUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet. Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper. Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.
Nutrition Facts : Calories 535, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 111 milligrams, Sodium 346 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 48 grams
SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Steps:
- Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
- In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
- Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
- To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
- Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
- Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
SAVORY CHICKEN AND MUSHROOM PIE
I revised an old-school chicken pie recipe of my mother's after substituting cream cheese for the milk called in the original. Creamy, and satisfying comfort food at its best.
Provided by kikikim
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
- Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
- Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 24.1 g, Cholesterol 96.9 mg, Fat 30.8 g, Fiber 2 g, Protein 18 g, SaturatedFat 12.7 g, Sodium 528.4 mg, Sugar 1.7 g
SAVORY CHICKEN AND MUSHROOMS
I served this for dinner one night and received many compliments on how great it tasted and how moist the chicken was.
Provided by These hands can cook
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place chicken breasts in a deep baking dish deep.
- Combine all other ingredients in a bowl and mix well.
- Pour mixture over chicken breast
- Bake uncovered for one hour.
- Serve with garlic mashed and green beans for a delightful dinner.
Nutrition Facts : Calories 340.5, Fat 19.5, SaturatedFat 5.9, Cholesterol 96, Sodium 962.6, Carbohydrate 7.1, Fiber 0.3, Sugar 1.7, Protein 32.7
More about "savory chicken and mushrooms food"
MR. HUANG CLAY POT CHICKEN EXPRESS - YELP
From yelp.com
Location 1336 156th Ave NE Bellevue, WA 98007
FRENCH CHICKEN AND MUSHROOM PIE (TOURTE) - PARDON YOUR FRENCH
From pardonyourfrench.com
CHICKEN MUSHROOM STRUDEL - FOOD WISHES - YOUTUBE
From youtube.com
20-MINUTE SKILLET MUSHROOM CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
SAVORY CREPES WITH CHICKEN AND MUSHROOM FILLING
From simplyhomecooked.com
SAVORY CHICKEN AND MUSHROOMS | 12 TOMATOES
From 12tomatoes.com
CHICKEN AND MUSHROOM WITH CREAM SAUCE - JESSICA GAVIN
From jessicagavin.com
CHICKEN MUSHROOM STRUDEL - ALLRECIPES
From allrecipes.com
SAVORY CHICKEN & MUSHROOM CREPES - MOM'S DINNER
From momsdinner.net
CREAMY MUSHROOM CHICKEN (SAMOAN-INSPIRED) - MINIMALIST BAKER
From minimalistbaker.com
PAN FRIED CHICKEN AND MUSHROOMS - THE ENDLESS MEAL®
From theendlessmeal.com
GROOVY SKILLET CHICKEN WITH MUSHROOM GRAVY | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN EATS
From recipetineats.com
SAVORY MUSHROOM ASIAGO CHICKEN RECIPE - EVERYDAY DISHES
From everydaydishes.com
SAVORY SMOTHERED CHICKEN TOPPED WITH SPINACH & MUSHROOMS
From nodashofgluten.com
ONE POT CHICKEN AND MUSHROOM ORZO - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
EASY CHICKEN CREPES WITH MUSHROOMS | GRITSANDPINECONES.COM
From gritsandpinecones.com
CHICKEN à LA KING | THE MODERN PROPER
From themodernproper.com
5 REASONS TO EAT MORE MUSHROOMS - US NEWS HEALTH
From health.usnews.com
INSTANT POT SAVORY MUSHROOM CHICKEN - 365 DAYS OF SLOW …
From 365daysofcrockpot.com
SKILLET MUSHROOM CHICKEN THIGHS | DAMN DELICIOUS
From damndelicious.net
TENDER CHICKEN MARSALA (OLIVE GARDEN COPYCAT) - MSN
From msn.com
SMOTHERED CHICKEN WITH MUSHROOMS & SPINACH
From daintfood.com
BLENDED CASHEWS GIVE THIS TIKKA MASALA-INSPIRED VEGETARIAN CURRY …
From apnews.com
A CLASSIC CHICKEN DISH THAT MAKES YOU FEEL LIKE A GROWN-UP
From nytimes.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