Best Chicken In Mushroom Bearnaise Sauce Recipes

CHICKEN AND BEARNAISE SAUCE

Chicken and Bearnaise Sauce image

This recipe was created by an ol' friend. I asked he how she came up with it and she said, 'I put all my favorite things together and this was the result". WOW is all I have to say!

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons pine nuts, toasted in a dry skillet
2 tablespoons olive oil
1 garlic clove, minced
3 -4 boneless skinless chicken breast halves, one half per person, cut into 1-inch cubes
1/4 cup dry white wine (chardonnay)
1 bunch asparagus, clean and trimmed, cut into 2 inch pieces
4 ounces fresh mushrooms, sliced
1 (6 ounce) jar artichoke hearts, plain, drained
4 ounces black olives, sliced, drained
1 cup bearnaise sauce, ie.Knoor package
salt, to taste
pepper, to taste
12 -16 ounces fresh spinach linguine or 12 -16 ounces black pepper linguine, cooked to package directions

Steps:

Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
Prep all your ingredients.
Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
Serve over pasta and serve immediately.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN IN MUSHROOM BEARNAISE SAUCE RECIPE

Chicken in Mushroom Bearnaise Sauce Recipe image

Provided by HeatherS

Number Of Ingredients 13

Ingredients

2 Tbsp. minced sweet onion
1 Tbsp. tarragon vinegar
1/4 tsp. dried leaf tarragon
6 Tbsp. butter
4 oz. mushrooms, chopped
1/2 cup heavy cream, divided
2 egg yolks, lightly beaten
1 tsp. lemon juice
dash of cayenne pepper
3 chicken breasts, halved
2 Tbsp. minced onion
1/2 tsp. garlic salt
1/4 tsp. paprika

Steps:

In a small saucepan over medium heat, combine the minced onion, vinegar and tarragon. Simmer, stirring constantly, until liquid has evaporated. Add mushrooms and 4 Tbsp. butter. Cook until lightly browned and pour in 1/3 cup cream. Bring to a boil. Stir a small amount into the egg yolks, whisking rapidly to incorporate. Return the mixture to saucepan. Cook, whisking constantly, until it begins to thicken. Whisk in remaining cream or add more to thicken. Add lemon juice and cayenne to taste. Meanwhile, preheat oven to 400°F and place chicken in ungreased baking pan, coat each piece with remaining butter. Sprinkle onion, garlic salt, and paprika over chicken, and bake uncovered for 15-20 minutes. Pour sauce over cooked chicken and serve with asparagus, carrots and fresh kiwi.