PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
CHICKEN WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN WITH MUSHROOM WINE SAUCE
A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.-Jill Bonanno, Loma Linda, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm. , Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.
Nutrition Facts : Calories 281 calories, Fat 11g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 736mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN WITH MUSHROOMS AND WHITE WINE
An easy Chicken with Mushrooms recipe and White Wine
Provided by Peggie O'Kennedy
Categories Chicken Herb Mushroom Sauté Quick & Easy White Wine Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
- Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.
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CHICKEN WITH CREAMY MUSHROOM SAUCE - JO COOKS
From jocooks.com
4.6/5 (458)Calories 541 per servingCategory Dinner, Lunch, Main Course
- Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
- Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
- Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (118)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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From thebusybaker.ca
4/5 (3)Total Time 1 hr 20 minsCategory Main CourseCalories 350 per serving
- Prepare the chicken breasts any way you like; I rarely marinate them whole and usually butterfly them for a thiner, more tender piece of chicken with a shorter cooking time. But this marinade will work beautifully either way.
- Add the white wine, olive oil, red wine vinegar, lemon juice, crushed garlic, parsley, rosemary, oregano, basil, salt and pepper, and red pepper flakes to a large re-sealable pastic bag or your favourite marinating container (a glass baking dish or a glass bowl works too!). Whisk or shake the marinade ingredients together until they're combined and add the chicken pieces.
- After the chicken pieces have marinated, remove them from the marinade and grill them over medium low heat for about 8-9 minutes per side until they're cooked through completely to an internal temperature of 165 degrees Fahrenheit (75 Celsius). The cooking time will vary depending on the size of the chicken pieces you're using (grill thin pieces for about 6-8 minutes per side).
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