CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE
This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
CHICKEN & MUSHROOMS WITH BALSAMIC CREAM SAUCE
What a wonderfully flavorful chicken dish. Full of mushrooms, onions and garlic flavors with hints of thyme and balsamic vinegar. I think next time I will add spinach to this as well. Not only will it add nice color, but the spinach, garlic and balsamic go great together. The original recipe had this served with egg noodles,...
Provided by Wendy Rusch
Categories Chicken
Time 25m
Number Of Ingredients 14
Steps:
- 1. Prepare your pasta, set aside. Heat olive oil in large skillet, sprinkle chicken medallions with salt, pepper and garlic. When oil is hot, add chicken cook 3-4 min and flip, cook another 3-4 min. Remove from pan, cover to keep warm and set aside.
- 2. Add butter to chicken skillet, when melted and hot, add onions and mushrooms, saute until onions are translucent. Add garlic and thyme, season with more sea salt and fresh cracked black pepper, cook 2 more minutes then sprinkle flour over top of onion mixture, stir well and cook 2 more min. Slowly pour in 1 1/2 cup stock, stirring briskly to incorporate flour, use whisk if needed. If sauce seems right consistency with 1 1/2 c of stock then stop there, if you want it thinner, add remaining 1/2 cup. Add in balsamic and simmer until thickened. Add in cream, chicken and spinach, if desired. Stirring occasionally until spinach is wilted. Serve over pasta.
CHICKEN WITH WILD MUSHROOMS AND BALSAMIC CREAM SAUCE
This is from Rachael Ray's 30 minute meals. (May take a bit longer!) You might consider doubling the sauce!
Provided by cookiedog
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
- Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.
- Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Nutrition Facts : Calories 759.3, Fat 35, SaturatedFat 12.2, Cholesterol 142.2, Sodium 310.5, Carbohydrate 60.5, Fiber 4.5, Sugar 7.1, Protein 50.8
CHICKEN WITH MUSHROOMS IN A LIGHT BALSAMIC CREAM SAUCE RECIPE - (4.3/5)
Provided by NailCandy
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Season chicken with salt, black pepper, and garlic powder. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees. Remove the cooked chicken from the pan, and set aside. To the pan, melt 2 tablespoons butter and reduce the heat to medium. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer. To serve, arrange noodles in a bowl. Top with a piece of chicken and mushrooms balsamic cream sauce. Serves 4, enjoy!
PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love! Recipe origin: www.peaceloveandlowcarb.com
Provided by KitchenMistress
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper and let rest.
- In a small skillet, saute onions in the butter until they are golden brown (carmelized).
- In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
- While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
- Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
- Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
- Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
- Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
- Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.
Nutrition Facts : Calories 770.7, Fat 60.7, SaturatedFat 27.4, Cholesterol 224.4, Sodium 502.2, Carbohydrate 10.8, Fiber 1.7, Sugar 5.5, Protein 46.2
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
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- Lightly season the chicken breasts with salt and pepper on both sides. In a large sauté pan over medium-low heat, add 2 tablespoons of the butter and the onions. Cook until the onions are nice and caramelized, about 30 minutes. Remove the onions from the pan and set aside.
- Increase the heat to medium-high heat, add the remaining 3 tablespoons of butter and pan-sear the chicken on both sides until it is a deep golden brown. Remove from pan and set aside. (Chicken will not be fully cooking during this stage)
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