Best Chicken With Rosemary And Mushrooms Recipes

ROSEMARY MUSHROOM CHICKEN

Steps:

• Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.

SKILLET ROSEMARY CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

CHICKEN WITH ROSEMARY AND MUSHROOMS

Steps:

• Cook the rosemary, bay leaf and peeled garlic for five to six minutes in the butter and oil in a large frying pan over a low heat.
• Dust the chicken pieces with flour, then brown them in the pan with the herbs.
• Remove the chicken from the pan and add the onion, cooking for five minutes until the onion softens.
• Add the mushrooms and season generously with salt and pepper.
• Stir for several minutes until the mushrooms turn juicy.
• Return the chicken to the pan, drizzle over the lemon juice and then add the stock.
• Stir as the sauce simmers and thickens from the flour on the browned chicken.
• Simmer gently for up to half an hour until the meat is cooked and the sauce is brown and syrupy.

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
• The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

ROSEMARY CHICKEN WITH PORTABELLA MUSHROOMS

Steps:

• Slice each chicken breast into 2 pieces, as if you were going to butterfly except cut through.
• Mix flour, salt, pepper, garlic powder in plastic storage.
• Pound chicken between two pieces of wax paper to equal pieces.
• Slice each mushroom in half and set aside.
• Heat 2 tablespoons of better and 1 tablesppon olive oil in large skillet over medium high heat.
• Add about 3 breast pieces into the seasoned flour and shake to coat.
• Place coated chicken pieces into skillet remove when browned and set aside.
• Add 2 tablespoons of butter to skillet.
• Add mushroom and garlic and saute for 5 minutes.
• Add 1/2 cup broth and the rosemary and deglaze the skillet.
• Add the browned chicken back to the skillet and reduce heat and cook for 20 minutes.
• Remove chicken and mushrooms from skillet.
• Add the cream and heat through ove medium low heat until sauce is reduced by 25% about 5 minutes after it begins to bubble.
• Add chicken and mushrooms back to skillet and heat.
• Spoon sauce over chicken and mushrooms to coat.

LEMON AND GARLIC CHICKEN WITH MUSHROOMS

Steps:

• Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
• Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
• Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

CHICKEN THIGH FRICASSEE WITH MUSHROOMS AND ROSEMARY

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
• Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
• Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
• Reduce heat to low; cover, and simmer gently for 1 hour.
• Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.