MUSHROOM CHICKEN IN SOUR CREAM SAUCE
Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day.
Provided by Stephen Wallace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
- Secure the cover onto the slow cooker and cook on Low for 8 hours.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 7.3 g, Cholesterol 75.2 mg, Fat 13.4 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 6.3 g, Sodium 999.6 mg, Sugar 1.8 g
CHICKEN WITH MUSHROOM CREAM SAUCE
ABSOLUTELY DELICIOUS! Tender and moist pieces of chicken in a savory mushroom cream sauce. A specialty dinner to impress your family. Easy and quick preparation! (I have used chicken tenders with success.)
Provided by Seasoned Cook
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken breasts with a meat mallet to flaten.
- Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
- In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
- Remove chicken from large saucepan to a plate.
- Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
- Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
- Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
- Enjoy!
Nutrition Facts : Calories 753.8, Fat 59.7, SaturatedFat 22.6, Cholesterol 185.3, Sodium 1479.6, Carbohydrate 10.8, Fiber 1.5, Sugar 2.6, Protein 39.7
CHICKEN AND MUSHROOMS IN A CREAM SAUCE
A combination of chicken, mushrooms, garlic,lemon, cream and herbs, with a touch of sherry, gives this dish a mix of flavours that compliment each other beautifully to deliver a delicately flavoured dish.
Provided by Good Looking Cooking
Categories Whole Chicken
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into portions and coat with the lemon juice, rubbing in well.
- Melt the butter in a heavy bottomed saucepan and brown the chicken.
- Add the sherry and garlic.
- Cover with a lid and cook on low heat for about an hour.
- Just before serving add the mushrooms and cook for another 5 minutes.
- Remove to a serving dish and keep warm.
- retain the cooking liquid.
- Bechamel Sauce:.
- Add carrot and slice of onion,thyme,parsley and bayleaf to milk.
- Bring to the boil in a small saucepan and remove from cooktop.
- replace the lid and allow to steep for at least half an hour.
- strain through a sieve and discard vegetables and herbs.
- melt the butter, add the flour and mix, then add the milk to make the bechamel sauce.
- season to taste with salt & pepper.
- Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
- add the cream and pour this delicious sauce over the chicken and serve.
Nutrition Facts : Calories 688.7, Fat 49.2, SaturatedFat 19.1, Cholesterol 214.2, Sodium 273.7, Carbohydrate 10.3, Fiber 1.1, Sugar 1.8, Protein 46.4
EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE
A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.
Provided by Lena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
- Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.
Nutrition Facts : Calories 671.3 calories, Carbohydrate 17.9 g, Cholesterol 223.5 mg, Fat 50.8 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 26.5 g, Sodium 257.2 mg, Sugar 5.7 g
CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE
This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.
Provided by TIFFUHNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
- Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
- Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g
CHICKEN WITH CREAMY MUSHROOM SAUCE
Categories Milk/Cream Chicken Dairy Mushroom Poultry Sauté Brandy Winter Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps.
- Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
- Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper.
- Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.
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CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE
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Reviews 57Category Healthy Chicken RecipesRatings 58Calories 274 per serving
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
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5/5 (101)Category MainsCuisine WesternCalories 571 per serving
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
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- Heat the butter and 2 tablespoons of the olive oil in a large saucepan. When the butter is melted, add the mushrooms and onion and fry for 10–12 minutes, or until the mushrooms are golden and the onions are soft.
- Turn up the heat, pour in the wine and boil for a minute. Add the stock, cream, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken.
- To cook the chicken, heat the remaining oil in a heavy, ovenproof frying pan over a high heat. Season the chicken breasts with salt and pepper and fry, skin-side down, for 5 minutes, or until golden brown.
- To serve, gently reheat the sauce and then divide it between four shallow bowls. Slice the chicken breasts on an angle into thick slices and place on top of the sauce.
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