ROSEMARY MUSHROOM CHICKEN
A delicate hint of rosemary lightly seasons the rich, creamy mushroom gravy in this savory dish. Cooking the chicken and gravy together cuts so much time during the dinner rush. Add noodles or rice for a complete supper. -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294 calories, Fat 14 g fat (3 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 1107 mg sodium, Carbohydrate 9 g carbohydrate (1 g sugars, Fiber 1 g fiber), Protein 28 g protein.
CHICKEN LOAF WITH MUSHROOM GRAVY
Try a twist on traditional meat loaf with this chicken loaf that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. -Keri Schofield Lawson, Brea, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground., In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix well., Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat loaf., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare sauce as directed. Let meat loaf stand 10 minutes before slicing.
Nutrition Facts : Calories 290 calories, Fat 17g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 807mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
CHICKEN THIGH FRICASSEE WITH MUSHROOMS AND ROSEMARY
Chicken thighs slowly simmer with sliced mushrooms, garlic, and rosemary in white wine. Enjoy with a crusty loaf of baguette.
Provided by senoritapupnstuff
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 7.1 g, Cholesterol 70.7 mg, Fat 28.6 g, Fiber 1.2 g, Protein 21 g, SaturatedFat 5.6 g, Sodium 257 mg, Sugar 1.1 g
CHICKEN MARVALASALA AND PAPPARDELLE WITH ROSEMARY GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
- While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
- While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.
- To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.
- Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.
CHICKEN, ROSEMARY AND MUSHROOM GRAVY
I made this with some left overs and found it to be a lovely, light accompaniment to a traditional English chicken roast dinner.
Provided by girl-razor
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 62.6, Fat 5.6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 11.7, Carbohydrate 1.6, Fiber 0.2, Sugar 0.3, Protein 0.8
FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY
Provided by Giada De Laurentiis
Time 47m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
- Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
- Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
GARLIC AND HERB ROASTED CHICKEN WITH MUSHROOM GRAVY
I grow fresh herbs in my garden, so I'm always looking for ways to use them. I don't like a lot of onion in my gravy, so I simply slice an onion for flavoring the broth but remove the slices before making the gravy. Once I substituted peeled whole shallets (because I had a few laying around) for the onions, again removing them before making the gravy. Garlic lovers be sure to see notes within the recipe! This meal is best served with mashed potatoes and steamed vegetables.
Provided by Spankie
Categories Chicken
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F In ungreased 12x8" (2 quart) baking dish, combine mushrooms and onion; spread evenly in the bottom of the baking dish.
- Remove and discard giblets and neck (or save for another use) from the chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of the chicken cavity with seasoning salt.
- Close neck cavity by bringing loose skin over the opening and holding in place with metal skewer. Twist wing tips under back.
- In small bowl, combine butter, parsley, thyme, rosemary, and garlic; mix well. Spread over chicken and inside the cavity.
- I usually place additional fresh rosemary and thyme sprigs in the cavity before closing. With string, tie legs and tail together. Place the chicken in the baking dish over the mushrooms and onion.
- Bake at 325F for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Don't pierce the skin too often or you'll lose some moisture in the breasts.
- Remove chicken from baking dish; place on serving dish or carving board. Cover and let stand 10 minutes before slicing.
- Remove mushrooms (and onion, if desired) into saucepan. Pour pan drippings into 2 cup measuring cup. Remove as much fat as possible from the top. Add enough chicken broth to equal 1 1/2 cups of liquid.
- Mix 1/4 cup water with flour and blend well.
- Over medium heat, add flour mixture to mushrooms, stirring to combine and cook for 2 minutes. Add some of the reserved liquid if necessary to keep from getting too pasty.
- Add remaining reserved liquid to the mushrooms, whisk gently and bring to a boil.
- Reduce heat slightly and cook gray until thickened. Season with salt and pepper as needed.
- Notes for garlic lovers: I cut the tops off two garlic heads (use more or less to your individual tastes and/or the amount of potatoes you're making) and place inside the chicken cavity before closing. Then, when making my mashed potatoes, I squeeze the garlic pulp into potatoes with some butter and chicken broth.
Nutrition Facts : Calories 353.7, Fat 25.3, SaturatedFat 7.9, Cholesterol 112, Sodium 118.9, Carbohydrate 4.1, Fiber 0.6, Sugar 1, Protein 26.2
PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY
Simple ingredients that you have in your pantry. This is an easy dish that tastes great.
Provided by FrackFamily5 CACT
Categories Pan Fried Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
- Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
- Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
- Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 263 calories, Carbohydrate 8 g, Cholesterol 63.7 mg, Fat 13.3 g, Fiber 0.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 765.9 mg
More about "chicken rosemary and mushroom gravy recipes"
CHICKEN WITH ROSEMARY AND MUSHROOMS RECIPE | FOODAL
From foodal.com
5/5 (2)Total Time 25 minsCategory PoultryCalories 216 per serving
CHICKEN WITH MUSHROOM GRAVY | RECIPETIN EATS
From recipetineats.com
4.9/5 (96)Total Time 20 minsServings 4Calories 398 per serving
- Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Sprinkle both sides generously with salt and pepper.
BRAISED CHICKEN AND MUSHROOM GRAVY RECIPE - EAT …
From eatsimplefood.com
Category Main DishCalories 394 per servingTotal Time 1 hr 10 mins
- Bring a large pan to medium high heat and enough oil to lightly coat the bottom. Sear the chicken ~ 3-4 minutes per side or until dark brown. Remove from pan and set aside on a plate.
- Reduce heat to medium. Add butter, onions, and mushrooms to pan and cook ~ 7-10 minutes or until liquid is gone and mushrooms are browning. Add garlic and cook 1-2 minutes or until fragrant.
- Add flour and stir (the mushrooms will begin to look clumpy). Stir in tomato paste and add to the clumpiness.
ROSEMARY CHICKEN WITH GRAVY – INSTANT POT RECIPES
From recipes.instantpot.com
CHICKEN MUSHROOM GRAVY (UNDER 30 MINUTES) - MOMSDISH
From momsdish.com
SLOW-COOKER CHICKEN WITH ROSEMARY & MUSHROOMS OVER …
From eatingwell.com
MUSHROOM CHICKEN GRAVY RECIPE - VALENTINA'S CORNER
From valentinascorner.com
EGG FOO YOUNG GRAVY - THE WOKS OF LIFE
From thewoksoflife.com
ALL-DAY CHICKEN WITH MUSHROOM GRAVY CROCKPOT RECIPE - CDKITCHEN
From cdkitchen.com
ABSOLUTELY PERFECT CHICKEN POT PIE | THE RECIPE CRITIC
From therecipecritic.com
HOMEMADE MUSHROOM GRAVY SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY RECIPE - BON APPéTIT
From bonappetit.com
CHICKEN SCHNITZELS WITH MUSHROOM GRAVY | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
MUSHROOM CREAM SAUCE - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
15 HOW TO FIX LUMPY GRAVY - SELECTED RECIPES
From selectedrecipe.com
EGG GRAVY / FISH FRY / MUSHROOM KULAMBU / PRAWN THOKKU / SWEET ...
From youtube.com
INSTANT POT® ROSEMARY CHICKEN WITH GRAVY | MCCORMICK
From mccormick.com
You'll also love