CHICKEN WITH CREAMY MUSHROOM SAUCE
This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
- Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
- Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
- Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
- Finish and Serve: Garnish with parsley and serve hot.
Nutrition Facts : Calories 541 kcal, Carbohydrate 10 g, Protein 29 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 210 mg, Sodium 173 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Season chicken with salt and pepper. Lightly dredge in flour.
- Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
- Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
- Set aside in a warm oven.
- Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
- Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
- Top the chicken with the mushroom sauce and serve.
Nutrition Facts : ServingSize 2 tenderloins with mushrooms, Calories 217 kcal, Carbohydrate 6 g, Protein 29.5 g, Fat 7.5 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 108.5 mg, Fiber 1.5 g, Sugar 2 g
ROAST CHICKEN AND MUSHROOMS WITH RED WINE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.
- Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.
- Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
- Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.
CHICKEN WITH MUSHROOM WINE SAUCE
A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.-Jill Bonanno, Loma Linda, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm. , Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.
Nutrition Facts : Calories 281 calories, Fat 11g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 736mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
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.
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
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
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 WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
SKILLET CHICKEN WITH MUSHROOM WINE SAUCE
Easy and delicious recipe. Great for a weeknight, and fit for company. Everyone is always impressed with this. Oh, except for my kids, they hated mushrooms and still do, even though they're all grown up now! I have also used boneless, skinless chicken thighs here. If you don't want to make the cutlets yourself, you can usually buy them at the grocer, or have them cut them for you.
Provided by Chef PotPie
Categories Low Protein
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Dry chicken breasts with paper towels. Holding your hand on top of the breast, carefully slice horizontally to make thinner cutlets. (Or you can pound into thinner cutlets).
- Combine flour, salt and pepper, and garlic powder in a zip top bag, shake well, and shake the cutlets, 2 at a time in the flour mixture. Remove to platter.
- Heat 2 tablspoons butter and 1 tablesoon olive oil in a large skillet. Brown the chicken pieces in two batches, not touching, until lightly browned, 3-5 minutes per side. Remove to a plate, add 2 more tablespoons butter and 1 tablespoon oil and brown remaining chicken. Remove chicken to plate and wipe skillet with paper towels.
- Add remaining 2 tablespoons butter to the pan and heat. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned. Remove mushrooms to plate.
- Add 1 tablespoon olive oil to the pan, add the sliced shallots and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes.
- Momentarilly remove pan from heat, dissolve cornstarch in water or broth, and add to the sauce, stirring. Place pan back on the heat and bring the sauce back to a light simmer and add the chicken and half the mushrooms. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Season with salt and pepper, to taste. Sprinkle remaining browned mushrooms over the top of the dish.
- Garnish with parsley and fresh thyme if desired. Serve over noodles, rice, or potatoes.
Nutrition Facts : Calories 390.2, Fat 27.9, SaturatedFat 13.3, Cholesterol 95.5, Sodium 586.5, Carbohydrate 14.6, Fiber 1.2, Sugar 2, Protein 18.1
CHICKEN WITH MUSHROOMS AND WHITE WINE
An easy Chicken with Mushrooms recipe and White Wine
Provided by Peggie O'Kennedy
Categories Chicken Herb Mushroom Sauté Quick & Easy White Wine Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 9
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.
WINE-POACHED CHICKEN WITH MUSHROOM SAUCE
This simple but full-flavored poached chicken recipe bursts with freshness. I suggest serving this delicious dish over a bed of buttered egg noodles.
Provided by Howard Lavitt
Categories Everyday Cooking Special Collection Recipes New
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
- Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
- Pour mushroom sauce over chicken. Garnish with parsley.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 5.1 g, Cholesterol 164.7 mg, Fat 24 g, Fiber 0.5 g, Protein 35.6 g, SaturatedFat 14.2 g, Sodium 314.4 mg, Sugar 1.5 g
CHICKEN WITH WINE AND MUSHROOMS
Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
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