Best Velvet Chicken With Mushrooms Spinach And Ginger Lemon Sauce Recipes

CREAMY SPINACH MUSHROOM CHICKEN

Creamy spinach mushroom chicken image

Creamy spinach and mushroom chicken with a silky sauce flavored with fresh lemon and garlic is a simple, delicious dinner recipe.

Provided by Alida Ryder

Categories Dinner

Time 30m

Number Of Ingredients 11

Ingredients

4 Chicken breasts ((approximately 500g/1lb))
1 tbsp Olive oil
1 tbsp Butter
3 Fresh garlic cloves
2 tsp Dried oregano
250 g (1lb) Mushrooms
150 g (7oz) Baby spinach
1 cup Cream
1-2 tsp Fresh lemon juice
Salt and pepper (to taste)
½ cup Parmesan cheese (grated)

Steps:

Place the chicken breasts on a cutting board in front of you. With a sharp knife, carefully slice the chicken breasts in half horizontally to create two thin cutlets.
Drizzle the olive oil over the chicken then season with salt and pepper on both sides.
Heat a large skillet or deep frying pan over medium-high heat.
Add the chicken and allow to sear for 2-3 minutes per side until golden brown. Remove and set aside.
In the same pan, melt the butter then cook the garlic and oregano for 30 seconds.
Add the mushrooms and cook until golden brown. Add the spinach and allow to cook for a few minutes until wilted.
Pour in the cream then bring to a simmer. Allow to gently cook for 5 minutes until the mushrooms are cooked and the sauce has reduced slightly.
Season the sauce with lemon juice, salt and pepper and stir in the Parmesan cheese.
Place the chicken back in the pan and cook for another 5 minutes then serve.

Nutrition Facts : Calories 293 kcal, Carbohydrate 12 g, Protein 36 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 105 mg, Sodium 347 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

REFRESHING GINGER CHICKEN WITH SPINACH & MUSHROOMS

Refreshing Ginger Chicken With Spinach & Mushrooms image

This Thai-inspired dish features two of my favorite ingredients: fish sauce and ginger. If you are salt "intolerant," then decrease the amount of each sauce ingredient to two tablespoons instead of three. I'm not a fan of saltiness myself, but I tend to like salty Thai food (like Thai Basil Chicken, which this dish resembles).

Provided by rpgaymer

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons fish sauce
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons olive oil
3 garlic cloves, minced
1 lb boneless skinless chicken breast, cut into bite-size pieces
8 ounces sliced mushrooms
4 tablespoons shredded fresh ginger
1 teaspoon brown sugar
1 habanero pepper, seeded and chopped
2 cups fresh spinach, chopped (about 1 bunch)
3 cups cooked brown rice
4 green onions, chopped
1 carrot, shredded
1/2 cup chopped fresh cilantro

Steps:

In a small bowl, combine first three ingredients and set aside.
Heat the oil in a wok until hot. Add the garlic and chicken, and stir-fry for 3 minutes or until chicken begins to change color.
Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
Add the mushrooms, ginger, brown sugar, and habanero pepper. Simmer for 6 minutes. Mix in spinach, then simmer for 2 more minutes or until spinach is wilted.
Serve over brown rice, and top with green onions, carrot, and cilantro.

CHICKEN WITH MUSHROOMS & LEMON SAUCE

Chicken With Mushrooms & Lemon Sauce image

This recipe will rival any fine Italian restaurants entree. It is an impressive FOOL PROOF dinner to serve family or your guess. I used to "wing it" and then came across this recipe. You will love it. 11/08 suggestions: The sauce will thicken as it cools a bit. It should not be thick anyway. From: The Big Book of Casseroles

Provided by Chicagoland Chef du

Categories Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 -5 tablespoons butter
2 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, sliced thickly
6 scallions, with tops sliced
2 garlic cloves, minced
1/4 cup all-purpose flour, may need more
1/4 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon paprika
4 -6 boneless skinless chicken breast halves, prefer a thicker meatier breast
1/2 cup chicken stock or 1/2 cup broth
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon capers

Steps:

Preheat oven to 350Â°.
In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
Transfer mushrooms and onions, set aside.
Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
Transfer browned chicken to casserole dish and top with mushrooms and onions.
Sauce: (*I double sauce recipe).
Add 1 - 2 T of butter to skillet, melt over low/medium heat.
Add reserved flour (may need a bit more) to the butter and whisk until well blended.
Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
Serve over rice (*Basmati is my favorite).
NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
Revised & made for dinner: 10/29/07.