White Wine Mushroom Chicken Food

GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
• Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

CHICKEN WITH MUSHROOMS AND WHITE WINE

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
• Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

CHICKEN SAUTé WITH MUSHROOMS AND WHITE WINE

Steps:

• Preheat oven to 350°F.
• Dust chicken with flour, shaking off excess.
• In a large heavy skillet, heat butter and oil over medium-high heat.
• Add chicken; sauté until browned, but not cooked through (about 4 minutes per side).
• Remove chicken from oil and place in a 9x13-inch baking pan.
• Sauté garlic and mushrooms, stirring constantly (5-6 minutes).
• Add wine, parsley, basil, and marjoram to the mushrooms.
• Pour mixture over chicken.
• Bake, uncovered, for 45 minutes.
• Serve with rice or pasta.

CHICKEN WITH WINE AND MUSHROOMS

Steps:

• Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
• In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
• Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
• In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
• Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
• Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
• Serve over rice, noodles or mashed potatoes.
• NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.

CHICKEN WITH WINE & MUSHROOMS

Steps:

• Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
• Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM

Steps:

• Season chicken with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
• Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
• Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

CHICKEN BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE

Steps:

• Preheat oven 180C/350°F.
• Heat a large non stick pan over medium heat.
• Brush chicken with oil and rub in salt and pepper if desired.
• Cook chicken for 1 minute, until golden on each side.
• Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
• "White wine and mushroom sauce".
• Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
• Add stock and wine and simmer for about 4 minutes.
• Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
• Pour the sauce over the chicken and enjoy!

CHICKEN WITH WHITE WINE AND MUSHROOM REDUCTION

Steps:

• Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
• Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
• Dredge chicken in flour mixture.
• Preheat a large, heavy skillet or electric frying pan to med-high.
• Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
• Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
• Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
• De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
• Add can of cream of mushroom soup and stir well until all lumps are gone.
• Return mushrooms, onions and chicken tenders to sauce, stir well.
• Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
• Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
• Serve and enjoy.