Best Rosemary Mushroom Chicken Recipes

ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE

Steps:

• Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
• Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.
• In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
• Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

ROSEMARY AND GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.
• In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.
• Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
• Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
• Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.

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.

ROSEMARY CHICKEN WITH MUSHROOM SAUCE

Steps:

• In a pan on medium heat, add olive oil.
• Cut chicken breasts into 1 or 2 inch squares and place in pan.
• While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
• Sprinkle rosemary generously over chicken in pan.
• Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
• Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!

LINDA'S ROSEMARY CHICKEN MARSALA WITH MUSHROOM SAUCE, AND LINGUI

Steps:

• Fry chicken in teflon coated skillet until done, I used my electric skillet on 350.
• Take out of skillet, put in dish, and set aside.
• Put onions, mushrooms, garlic, rosemary, salt and pepper in the skillet, and cook until onions are transparent.
• When onions are done, add Marsala, chicken broth, and sprinkle flour over the top.
• Mix flour in well, and let bubble for 5 mins.
• Add water.
• Sauce should be a little thick.
• If it is too thick, add a little more water.
• If too thin, add a little more flour at a time, and mix in well.
• The sauce should be creamy, but not too thick.
• Season with salt and pepper, to taste.
• Cook pasta or noodles, until al dente.
• Drain, and put a serving in each plate.
• Top with sauce, and chicken pieces.
• Enjoy!

ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE

Steps:

• Heat a grill pan over high heat. Drizzle chicken thighs with oil, and season with salt and pepper. Grill chicken 5 minutes on each side and remove from heat for 5 minutes. Place stock in a small bowl and heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover, then steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth and mushrooms for 10 minutes over low heat. In a medium skillet, add 1 tablespoons olive oil, and Twisted Butter Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese Butter. Sauté pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes to crisp pancetta at edges. Add sliced Portobello mushrooms to the pan and season with salt and pepper. Sauté mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine. Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

ROSEMARY AND GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE

Steps:

• 1. Preheat the oven to 450 degrees F. 2. In a small bowl, combine the goat cheese, rosemary, and olive oil. 3. Season with salt and pepper and mash together with the back of a fork. 4. Gently loosen the skin by inserting your fingers underneath it to make a pocket. 5. Stuff the rosemary goat cheese under the skin evenly. Tuck the skin back over the chicken. 6. Season both sides of the chicken well with salt and pepper. 7. Drizzle a little olive oil over the chicken and rub well. 8. Heat a large, ovenproof saute pan over high heat. 9. When the pan is hot, add enough olive oil to coat the bottom of the pan. 10. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. 11. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. 12. Carefully turn the chicken over and transfer to the oven. 13. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear. 14. Remove the chicken from the pan and keep warm. 15. Remove all but 2 tablespoons of the fat from the pan and return to the heat. 16. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. 17. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. 18. Add the stock and bring to a simmer. 19. Cook 5 minutes or until reduced by 1/3. 20. Stir in the remaining tablespoon of butter and remove from the heat. 21. Pour the sauce over the chicken and garnish with the chives. 22. Serve immediately.

CHICKEN PARMESAN WITH MUSHROOM ROSEMARY SAUCE AND STEAMED BROCCOLI

Steps:

• Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
• Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
• Mix well.
• Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
• Press crumb mixture on top of each fillet.
• Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
• Do not over cook the chicken.
• Polenta: Cut refrigerated polenta in triangles.
• Toss triangles in flour; shake away excess flour.
• Deep-fry polenta in hot oil until browned; drain on absorbent paper.
• Set aside on a plate and keep warm.
• Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
• Add remaining ingredients; cook, stirring, until mushrooms are soft.
• Broccoli: Cut broccoli into flowerets and steam until just tender.
• Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
• Combine well.
• Plate up: Place a triangle of deep fried polenta on a plate.
• Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
• And finally add the steam broccoli.
• Serve immediately.

CHICKEN, ROSEMARY AND MUSHROOM GRAVY

Steps:

• Once you have roasted (and served if you wish) your chicken and it has cooled, carefully peel the skin off and put to one side.
• Boil four cups worth of water and place in a small pan on a high heat. Boil the chicken in this water for about 10 minutes.
• After ten minutes add wine, rosemary and crushed garlic.
• Leave to boil for another 5 minutes.
• Once you can smell the flavours really starting to come together, transfer into a skillet on a medium heat on a larger ring (the ring that you cook on should always correspond to the size of the pan you're using). Add the mushrooms.
• Let the mix really boil down and reduce.
• When reduced to your liking, sieve out the solids, putting the liquid back into the original pan.
• Over a heat, add the double cream to the mixture and whisk with a sauce whisk. It should start to thicken.
• If you've had problems getting it to thicken, feel free to "cheat" with a little cornflour.

ROSEMARY GRILLED CHICKEN WITH MUSHROOM SAUCE

Steps:

• 1. light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 T of the olive oiland rub with the rosemary. Season with pepper and let stand for 30 minutes. 2. Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add teh mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper. Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes. 3. Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes. 4. Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2" thick. Arrange the chicken over the mushroom sauce and serve.

ROSEMARY GRILLED CHICKEN W WILD MUSHROOM SAUCE

Steps:

• Heat a pan over high heat. Drizzle chicken with oil, season with salt pepper and rosemary. Grill chicken for 5 minutes on each side and remove from heat to rest for for 5 minutes. Place stock in a sm bowl and cover. Heat in microwave on high for 2 minutes. Remove and add dried procini, cover and steep for 5-10 minutes. In med skillet, add 2 tablespoons oil, saute pancetta, garlic and shallot over med heat for 3 minutes to crisp pancetta at edges. Add portobellos to pan and season with salt and pepper. Saute mushrooms 10 minutes or until dark and tender. Add flour and cook 1 min. Add wine and reduce by half about 1 min. Add stock and porcini and simmer 1-2 mintues longer. Slice chix and fan out on plate. Lable thick mushroom sauce and serve.