Southern Creamy Mushroom Chicken Food

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

20-MINUTE CREAMED CHICKEN WITH MUSHROOMS

Steps:

• Gather the ingredients.
• Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring constantly.
• Add the chicken pieces and the mushrooms with their liquid. Cook for 2 to 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.
• Season to taste with salt and pepper and then stir in the sherry; heat through.
• Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells. Sprinkle with chopped parsley, if desired.

SOUTHERN CREAMY MUSHROOM CHICKEN

Steps:

• In a medium size skillet heat Olive Oil.
• Sprinkle the Chicken on all sides using Seasoning Mix. Amount would be your preference. (You can find this mix in your spice aisle or I suggest 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper).
• Brown Chicken (with skins) on all sides, using medium heat.
• Transfer breasts to dutch oven (Meat up/bone down).
• In same skillet, Saute Onion, Garlic in 2 Tablespoons of White Wine until tender and wine has almost evaporated.
• Spoon onion mixture evenly over each chicken breast.
• Gently spoon mushroom soup over chicken pieces and onion mixture.
• Add Cream and remaining White Wine, pouring evenly in-between chicken pieces.
• Using soup can, add Water and Worcestershire Sauce, mixing well with any leftover soup.
• Pour gently over soup covered chicken.
• Cover and SIMMER on Low to medium low heat for 25-30 minutes, checking several times.
• In saute skillet, add sliced mushrooms and cook until they begin to slightly darken.
• Spoon sauted mushrooms on top of chicken the last 10 minutes of cooking.
• For plenty of sauce, make sure it doesn't cook down, lower temperature and add more water, cream, or wine if necessary.
• Check for tenderness with a fork.
• Serve over rice.

SOUTHERN MUSHROOM SOUP

Steps:

• In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.
• Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.
• When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
• Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.

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.

EASY SLOW COOKER CHICKEN AND MUSHROOMS

Steps:

• Combine chicken, soup, cream cheese, mushrooms, salt, and pepper in the bottom of a slow cooker.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAMY MUSHROOM CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.