Smothered Garlic Chicken With Mushrooms Food

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

SMOTHERED CHICKEN WITH MUSHROOMS AND ONIONS

Steps:

• Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2 inch thick. Set aside with the onion and the mushrooms.
• Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper. Cook, turning once, until browned (about 2 minutes per side). Transfer chicken to a plate and set aside.
• Return the pan to medium-high heat and add oil. When hot but not smoking, add the carrot, onion, and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned (about 7 minutes).
• Sprinkle with the flour and cook, stirring constantly, until fully blended (about 2 minutes longer).
• Add the broth and the tarragon (if desired) and bring to a boil, stirring frequently until slightly thickened.
• Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout (when cut open with a knife) and the vegetables are tender (about 10 minutes).
• Season with salt and pepper to taste, and serve immediately.

CREAMY CHICKEN SMOTHERED WITH MUSHROOMS

Steps:

• In a plastic bag combine flour, garlic powder, salt and pepper.
• Add in the chicken pieces one at a time and shake to coat in the flour mixture.
• Heat oil in a large skillet and brown the chicken for about 8 minutes, turning occasionally; remove and set aside.
• Add in onions, garlic and mushrooms to the skillet; cook about 4 minutes, stirring occasionally, and scraping any browned bits from the pan.
• Return the chicken to the pan.
• Add in white wine, broth, basil and thyme; mix to combine, bring to boiling, reduce heat, adding in more salt and pepper to taste.
• Cover and simmer for about 25-30 minutes, or until chicken is no longer pink.
• Remove the chicken from the pan to keep warm.
• Add in whipping cream and Parmesan cheese (if using) stir to combine and simmer for 10 minutes.
• Serve the sauce over the chicken.

CHICKEN SMOTHERED IN GARLIC

Steps:

• Preheat oven to 350°F.
• Saute chicken in pan with olive oil spray til golden outside.
• Lay chicken breasts in roasting pan in a single layer.
• Lay BLANCHED garlic over chicken breasts.
• Whisk together tomatoes, wine, broth, tarragon and marjoram and pour over top of chicken and garlic.
• Season with salt and pepper.
• Bake for 45-50 minutes.
• Served with garlic roasted potatoes, green beans and a loaf of crusty homemade herb bread.

CROCK POT SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Heat oil over medium-high heat.
• Add onion, green pepper, and celery.
• Sauté 2 minutes or until vegetables are crisp tender.
• Add chicken and cook 6-7 minutes per side or until browned.
• Add to crock pot.
• Combine mushroom gravy mix and milk.
• Stir into chicken mixture in crock pot.
• Add mushrooms and liquid to crock pot.
• Set temperature to LOW and cook 4-6 hours, until chicken cooked through.

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY

Steps:

• Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
• Set aside 1 tablespoon of flour mixture.
• Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken to skillet.
• Saute until brown, about 4 minutes per side.
• Transfer chicken to plate.
• Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
• Saute until mushrooms are brown, about 5 minutes.
• Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
• Add cream and broth and bring to boil, stirring occasionally.
• Return chicken and any collected juices to skillet.
• Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
• Season with salt and pepper.

CREAM OF MUSHROOM SMOTHERED CHICKEN LEGS

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. Grease 9x9 pan with 1 tbsp of butter (give or take).
• 3. In a bowl, mix 1 cup of rice, 1 package of Lipton Mix, 1 cup (or can) of water, 1 cup (or can) of milk, 2 tablespoons of melted butter.
• 4. Pour the mixture in the greased pan.
• 5. Layer 6-8 chicken legs in the mixture that's in the pan.
• 6. Cover the pan with foil.
• 7. Bake at 350 degrees for 90 minutes.

MUSHROOM SMOTHERED CHICKEN

Steps:

• In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat.
• In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally.
• Remove chicken from skillet; set aside.
• Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits.
• Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme.
• Bring to boiling; reduce heat.
• Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm.
• Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream.
• Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.