Best Baked Chicken With Limescallions Mushrooms Capers Recipes

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BAKED CHICKEN WITH LIME,SCALLIONS, MUSHROOMS & CAPERS



Baked Chicken With Lime,scallions, Mushrooms & Capers image

Adapted from The Best of Food and Wine. This recipe is elegant enough for company, special occations or just to treat your family. I usually double the sauce ingredients to have extra for rice, linguine or mashed potato or just for sopping with crusty bread. Serve with your favorite side and crisp salad. This may sound time consuming but if prep work is all done before hand it goes together quite easily. Believe me it is worth it.

Provided by Barbara In Florida

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves
1/2 cup all-purpose flour, for dredging
5 tablespoons unsalted butter
8 ounces sliced fresh mushrooms
2/3 cup minced scallion (white and green part)
2 tablespoons capers, rinsed
1 large garlic clove, minced (or more if you like)
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground)
1 tablespoon fresh lime juice
2 teaspoons minced lime zest
1 tablespoon chopped parsley
1 tablespoon fine dry breadcrumb

Steps:

  • Preheat oven to 400 degrees.
  • Trim off any fat or membranes from the chicken.
  • Pound thicker ends lightly to flatten to an even thickness.
  • Dredge the chicken in flour; shake off excess.
  • In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
  • Add chicken and saute, turning once, until golden brown, about 3 mins per side.
  • Remove to plate. Keep warm.
  • Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
  • Cook until softened, about 5 minutes.
  • Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
  • Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
  • Add chicken and season with salt and pepper.
  • Drizzle on the lime juice.
  • Cover with remaining sauce.
  • Sprinkly on the lime zest, parsley and bread crumbs.
  • Dot with remaining Tbs butter.
  • Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
  • Serve at once.

Nutrition Facts : Calories 374.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 106.6, Sodium 385.7, Carbohydrate 19.4, Fiber 1.9, Sugar 2, Protein 31.9

BAKED CHICKEN AND MUSHROOMS



Baked Chicken and Mushrooms image

I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. -Lise Prestine of South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 604mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

MUSHROOM CHICKEN PICCATA



Mushroom Chicken Piccata image

Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.

Provided by Karen

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
½ pound fresh mushrooms, sliced
¼ cup chopped onion
1 cup chicken broth
½ cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
  • In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
  • In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 12.6 g, Cholesterol 121 mg, Fat 10.4 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 696.6 mg, Sugar 1.8 g

BAKED LEMON CHICKEN WITH MUSHROOM SAUCE



Baked Lemon Chicken with Mushroom Sauce image

A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 lemon
¼ cup butter
3 cups fresh sliced mushrooms
2 tablespoons all-purpose flour
½ cup chicken broth, or more as needed
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g

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