Best Southern Creamy Mushroom Chicken Recipes

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

20-MINUTE CREAMED CHICKEN WITH MUSHROOMS

Steps:

• Gather the ingredients.
• Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring constantly.
• Add the chicken pieces and the mushrooms with their liquid. Cook for 2 to 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.
• Season to taste with salt and pepper and then stir in the sherry; heat through.
• Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells. Sprinkle with chopped parsley, if desired.

SOUTHERN CREAMY MUSHROOM CHICKEN

Steps:

• In a medium size skillet heat Olive Oil.
• Sprinkle the Chicken on all sides using Seasoning Mix. Amount would be your preference. (You can find this mix in your spice aisle or I suggest 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper).
• Brown Chicken (with skins) on all sides, using medium heat.
• Transfer breasts to dutch oven (Meat up/bone down).
• In same skillet, Saute Onion, Garlic in 2 Tablespoons of White Wine until tender and wine has almost evaporated.
• Spoon onion mixture evenly over each chicken breast.
• Gently spoon mushroom soup over chicken pieces and onion mixture.
• Add Cream and remaining White Wine, pouring evenly in-between chicken pieces.
• Using soup can, add Water and Worcestershire Sauce, mixing well with any leftover soup.
• Pour gently over soup covered chicken.
• Cover and SIMMER on Low to medium low heat for 25-30 minutes, checking several times.
• In saute skillet, add sliced mushrooms and cook until they begin to slightly darken.
• Spoon sauted mushrooms on top of chicken the last 10 minutes of cooking.
• For plenty of sauce, make sure it doesn't cook down, lower temperature and add more water, cream, or wine if necessary.
• Check for tenderness with a fork.
• Serve over rice.

CREAMY CHICKEN MARSALA

Steps:

• Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.