CHICKEN WITH MUSHROOMS
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
- Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Nutrition Facts : Calories 375 g, Fat 17 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
CHICKEN CUTLETS WITH MUSHROOM SAUCE
For a quick hearty entree, make these no-fuss poultry cutlets from Judy Grebetz of Racine, Wisconsin. The boneless chicken breasts brown on the stovetop in no tine.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.
Nutrition Facts :
ONE SKILLET CHICKEN CUTLETS WITH MUSHROOM SAUCE
A quick one skillet meal with chicken cutlets and mushroom sauce - it's so tasty! Pair with mashed potatoes or roasted veggies for a well-rounded meal.
Provided by Chelsea Joy
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Using the flat side of a meat mallet or a rolling pin, flatten each chicken breast to an even thickness. Sprinkle each side of the cutlets with salt and pepper.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place cassava flour in a shallow dish. Dredge each cutlet in the cassava flour, shaking off any excess. Add cutlets to the skillet and cook for 2-3 minutes on each side or until done. If necessary, work in 2 batches to avoid overcrowding the pan.
- Add remaining 1 tablespoon of olive oil to the drippings in the skillet. Add mushrooms, sauteing for 5 minutes or until browned and all the moisture has evaporated. Add the red wine vinegar, scraping up any bits at the bottom of the skillet and cook for 1-2 minutes until the vinegar evaporates. Stir in the broth, sage, thyme, and rosemary. Bring to a boil. Continue boiling until mixture reduces by about half and thickens slightly. Remove from heat and whisk in coconut aminos and ghee 1 tablespoon at a time. Spoon sauce over chicken cutlets and serve.
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 CUTLETS WITH CREAMY MUSHROOM GRAVY
This is simple to make and so good! I have made it several times and plan on making it on a regular basis, we really enjoyed this chicken dish. Although it does not say to, I deglazed the pan with about 1/4 cup dry white wine after I browned the cutlets and transfered them to a plate, you can also deglaze with dry vermouth. If you don't care for garlic then leave it out.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Flatten chicken breasts slightly between two pieces of plastic wrap.
- In a small bowl, combine flour, 1 teaspoon thyme, allspice, salt and pepper (set aside about 1 heaping tablespoon flour).
- Rinse the chicken in cold water, pat dry with paper towel.
- Coat the chicken with flour mixture.
- In a heavy large skillet oven medium heat melt the butter with olive oil.
- Add the chicken and brown for about 3-4 minutes on each side; transfer to a plate.
- At this point you can deglaze with white wine if desired.
- Add in sliced mushrooms, onion, garlic (if using) and remaining 1/2 teaspoons dried thyme; saute until mushrooms are brown (about 5 minutes).
- Mix in reserved 1 tablespoon flour; cook 1 minute.
- Add in the whipping cream, grated Parmesan cheese and chicken broth; bring to a boil and stir occasionally.
- Return the chicken and any juices to the skillet.
- Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy thickens slighty (about 5-8 minutes).
Nutrition Facts : Calories 552, Fat 36.8, SaturatedFat 20.5, Cholesterol 173.9, Sodium 959.2, Carbohydrate 20.9, Fiber 2.2, Sugar 3.4, Protein 35.7
SKILLET CHICKEN CUTLETS WITH MUSHROOMS
Make and share this Skillet Chicken Cutlets With Mushrooms recipe from Food.com.
Provided by morgainegeiser
Categories Chicken
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper.
- Drizzle with 2 tbsp lemon juice.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened.
- Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes.
- Garnish with lemon slices before serving.
Nutrition Facts : Calories 149.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 72.6, Sodium 452, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 24.7
SKILLET CHICKEN CUTLETS WITH MUSHROOMS
Steps:
- Season chicken with salt and pepper and drizzle with 2 Tbsp. lemon juice.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened.
- Add remaining 2 Tbsp. lemon juice, parsley and capers and cook for 2 more minutes. Garnish with lemon slices before serving, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
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