Tangy Mushroom Chicken Breasts 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 SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

TANGY MUSHROOM CHICKEN BREASTS

Steps:

• Heat the oil and butter in a large skillet over medium-high heat; swirl together. Season the chicken breasts lightly with salt and pepper and place in the skillet. Saute for 4 minutes; then turn over the chicken and saute for an additional 3-5 minutes (depending on the thickness of the chicken breasts). Remove breasts from pan and keep warm.
• In the same pan, saute the sliced mushrooms and finely diced red onion until golden.
• Add 1/2 cup chicken broth, 2 tablespoons balsamic vinegar, 2 sliced cloves of garlic, the dried thyme, and the salt and pepper. Simmer 4 minutes over medium-high heat. Add the breasts and spoon the warm sauce over for a minute.
• Remove from heat and stir in the butter until melted into the sauce.

VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY

Steps:

• For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
• For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
• Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
• Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
• Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.

CRISPY FRICO CHICKEN BREASTS WITH MUSHROOMS AND THYME

Steps:

• Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
• In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
• Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
• Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.

SPICY HONEY ORANGE CHICKEN BREASTS WITH MUSHROOMS

Steps:

• Clean and dry chicken breasts. Pound them to an even thickness.
• Put flour on a plate. Sprinkle 1/2 the chili powder and no-salt lemon pepper on flour. Dredge the first chicken breast so that both sides are covered in flour and spice. Repeat process for the second chicken breast.
• Before you start the chicken, put the rice in the water and heat. When the water boils, cover and reduce heat to low simmer. Simmer for 20 minutes and then let stand until chicken is done.
• Heat garlic and olive oil in a pan at medium-high heat. Cook chicken breasts for about 3-4 minutes on each side - until they are about 1/2 cooked.
• Remove chicken from the pan and keep warm (I put them in the oven at 170 degrees).
• Deglaze the pan with the wine and reduce by half (for those of you who don't know what this means - as I didn't - it means pour the wine in the hot pan and let it simmer/ boil until only half of it is left and all of the chicken fat, etc. is dissolved into the wine).
• Add the orange juice, honey and red pepper flakes. Allow it to just boil.
• Place the chicken back in the pan and add the mushrooms. Cook at medium-low heat for about 10 - 12 minutes (until chicken is cooked through). Pour sauce over chicken occasionally.
• Serve over rice.

CHICKEN BREASTS WITH MUSHROOMS

Steps:

• Slit the chicken breasts partly through the side, to create an 'envelope'. Try to slice at the thickest point and not all the way through. Spread 1 tablespoon of cream cheese inside the chicken breast and press the two sides together to reform the shape of the breast. Sprinkle with ground pepper to taste. Put to one side.
• Melt the butter in a frying pan and gently fry the onions and mushrooms until the onions are soft. Turn up the heat to a medium/high level and add the chicken. Cook on one side for about 5 minutes (depending on size) or until cooked on that side. Turn each breast over and cook for a further 5 minutes (again depending on size) or until cooked. Try not to over cook - but always ensure the chicken is completely cooked. Don't worry if the cream cheese starts to leak out of the breasts - it all adds to the flavours later.
• Turn the temperature back down a little, and add the wine (or water) to the pan (around the chicken). Followed by the mustard, thyme and stock cube. Bring to the boil. Let this gently simmer for 10 minutes. Serve with whatever is preferred - but it is good to have something to absorb the sauce. Leftovers freeze very well.
• I've usually add some garlic when cooking the onions and mushrooms, but that is just personal preference.

TANGY CHICKEN BREASTS

Steps:

• Heat the grill to medium-high and line a baking tray with foil.
• Lay the chick breasts upside-down on the foil, brush with 1 tablespoon of barbecue sauce and grill for 5 minutes.
• Turn the chicken breasts over, add the bacon to the tray, return to the grill for a further 5 minutes.
• Drizzle the chick with remaining barbecue sauce, sprinkle with cheese, then place back under the grill for 2 to 3 minutes until the chicken is cooked through,the cheese is bubbling and golden and the bacon is crispy.
• Top the chicken with the bacon to serve.

MUSHROOM CHICKEN BREASTS

Steps:

• Mix flour, salt, pepper, and garlic powder together.
• Coat chicken with this mixture then place the chicken in an ungreased baking pan.
• Dot with butter before baking.
• Bake uncovered at 350 degrees for 40 minutes.
• Meanwhile, mix cream of mushroom soup, mushrooms, and white wine.
• Pour over chicken and bake another 20 minutes.