MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
GRILLED CHICKEN & MUSHROOMS - EVERYDAY ITALIAN
This is a recipe I adapted from Giada's Everyday Italian. She also recommends grilling shrimp and bell peppers with this, but I'm not a fan of either of those and wanted to post this as I have it. She also suggests serving over saffron - I serve with salad instead. I cooked mine on my George Foreman grill and I can honestly say it is one of the best chicken recipes I've ever tried. Full recipe is on foodnetwork.com - Enjoy!
Provided by megs_
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
- In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
- Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
- Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
- Arrange grilled meats and vegetables on a large platter and serve immediately.
GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
- Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
LOW CARB SAVORY ITALIAN GRILLED CHICKEN
This is such a delicious way to fix chicken! Great for summer time dinners, or anytime for that matter :). Hopefully you enjoy it!
Provided by Loves2Teach
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To grill, skin chicken breasts and rub in pepper to taste.
- Blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth.
- Baste chicken lightly with mixture.
- Grill over medium coals basting during cooking time with basil sauce.
- During this time add the rosemary branches to coals for added smoke flavor.
- Do this 2 or 3 times.
- Grill 10 minutes each side depending on barbecue temperature.
- Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta.
ITALIAN GRILLED MUSHROOMS
This is another Nick Stellino recipe. So simple, but the flavors really compliment each other well...Ya gotta love that man! (I know I do...) *wink*
Provided by Stacky5
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a stainless steel bowl mix together the mushrooms, salt, pepper, garlic, onion powder and olive oil. Cook on the grill (or grill pan) on high heat for about 2-3 minutes per side.
- Place the grilled mushrooms back in the bowl and mix well, while still hot with the cheese and parsley.
Nutrition Facts : Calories 101.8, Fat 7.6, SaturatedFat 1.4, Cholesterol 2.2, Sodium 337.7, Carbohydrate 6.2, Fiber 0.9, Sugar 2.2, Protein 4.1
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
ITALIAN GRILLED CHICKEN & VEGETABLE PASTA
By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal. It is also great served cold. Make sure to not cut the veggies too thin so they dont slip thru the grill grates. I have also done this inside on the foreman type grill.
Provided by LAURIE
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
- Remove chicken and vegetables from bag, discard marinade.
- Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
- Cool slightly; cut into strips.
- Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.
Nutrition Facts : Calories 347.1, Fat 10.8, SaturatedFat 1.7, Cholesterol 45.6, Sodium 158.1, Carbohydrate 37.5, Fiber 3.1, Sugar 6.1, Protein 24.8
ROMANO'S MACARONI GRILL GRILLED CHICKEN WITH PORTABELLA MUSHROOM
Copycat of Romano's Macaroni Grill® "Recipe adapted from Todd Wilbur's version Chicken Portobello Menu Description: "Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta. Fire up the grill for this take on one of Romano's most popular entrees. After you grill a couple of portobella mushroom caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it). Romano's delicious demi glace is made from reduced veal stock, but a nice substitute can be made from a combination of canned beef broth and chicken broth. With plenty of garlic, rosemary and thyme in there, you'll have sauce that will get everyone in the house drooling as it simmers on the stove. The fresh julienned spinach tossed into the orzo pasta just before it's served scores extra points.
Provided by Cook4_6
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat your grill to high. Remove the stems from the Portobello.
- mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
- Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
- Prepare the orzo pasta by boiling it in a large pot of water. You want.
- it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
- Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
- 5. Pound the chicken breasts a bit so that they are uniform in thickness.
- Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
- Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.
ITALIAN CHICKEN AND MUSHROOM SKILLET
Very tasty chicken dish, one that I have made many times... this can be made with skin and bone-on chicken also. Add in some crushed hot pepper flakes if desired to turn up the heat! Remember, if you are using skin and bone-on chicken pieces to cook for a longer time. This complete recipe is made in one large skillet, or Dutch oven.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h35m
Yield 7-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
- Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
- In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using).
- Add in the tomato paste and stir for about 1 minute.
- Add in the stewed tomatoes and wine (if using) stir until combined.
- Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
- Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear.
- *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy".
Nutrition Facts : Calories 285, Fat 12.1, SaturatedFat 3.4, Cholesterol 79.5, Sodium 518.6, Carbohydrate 16.2, Fiber 3.1, Sugar 10.3, Protein 29.1
SIMPLE ITALIAN GRILLED CHICKEN
This is the easiest and fastest way to put grilled chicken on the table quickly. It goes with almost any type of side dish
Provided by TasteTester
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat grill pan with no-stick cooking spray. Heat over medium heat.
- Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly.
- FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
- FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.
ITALIAN CHICKEN WITH MUSHROOM-AND-WINE SAUCE
Provided by Nancy Grubin
Categories Chicken Mushroom Onion Bake Sauté Dinner Bell Pepper White Wine Bon Appétit Colorado Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
- Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.
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5/5 (185)Calories 307 per servingCategory Main Course
- Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
- Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
- In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
- Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
CREAMY PARMESAN CHICKEN & MUSHROOMS - CREME DE …
From lecremedelacrumb.com
4.9/5 (130)Total Time 35 minsCategory Main CourseCalories 523 per serving
- In a large bowl combine chicken, oil, salt and pepper, garlic powder, and Italian seasoning and toss.
- In a large skillet over medium heat, brown the chicken on both sides for 2-4 minutes. Transfer chicken to a plate and cover to keep warm.
- Add butter to pan and stir until melted. Stir in garlic and mushrooms. Continue to cook 3-4 minutes over medium-high heat until butter begins to darken and mushrooms are tender.
- Sprinkle flour into the pan and stir to combine. Whisk in chicken broth and milk or heavy cream. Stir in parmesan cheese and salt and pepper to taste.
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