Creamy Mushroom Garlic Chicken Recipes

Steps:

• Season Chicken Breasts with Salt, Pepper and Garlic Powder to taste.
• Cover Chicken in Cornstarch, Brown on Both Sides in Pan with 1 tbsp of Butter.
• Mix Cream of Mushroom Soup, Fresh Mushrooms, Cooking Wine, Lemon Juice, Chicken Broth, Chicken Bouillon, Grated Garlic, Oregano, Parsley Flakes and 1 tbsp of butter in crock pot.
• Add Chicken to to Mixture and Cook in Crock Pot on High for 2-2.5 Hours.
• Serve with Mashed Potatoes and Veggies -- and Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
• Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.

Steps:

• Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
• Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
• Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.
• Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.

Steps:

• Heat oil in the skillet. Add chicken and cook till browned and no longer pink in the center.
• Add soup and milk. Heat to a boil. Cover and cook over low heat 5 min or until done. Season to taste
• Serve over egg noodles.