Kittencals Chicken In Mushroom Gravy Recipes

Steps:

• In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
• In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
• Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
• Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
• For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
• Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
• Add in flour and stir for 1 minutes.
• Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
• Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
• Season with seasoned salt or white salt and black pepper to taste.
• Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
• Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
• This sauce will thicken upon standing.

Steps:

• In a large skillet melt the butter with the oil over medium-high heat.
• Season the chicken lightly with black pepper and garlic powder.
• Add to skillet and brown lightly on both sides; remove to a plate.
• For the gravy; add in more butter to the skillet only if needed then add in onion and saute for about 3 minutes or until just slightly softened.
• Add in garlic and chili flakes; saute stirring for 2 minutes.
• Add in all remaining ingredients (start with 1/4 cup milk or even less as the sauce will thin even more as it cooking you can always add in more after) bring to a simmer stirring constantly with a wooden spoon scraping up all the browned bits from the bottom of the skillet; cook until the mixture is combined and bubbly.
• Place the chicken back into the pan and turn to coat in the gravy.
• Reduce to low heat and simmer uncovered turning the chicken and stirring every so often.
• Simmer for about 35-40 minutes or until the chicken is cooked through.

Steps:

• In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
• Set oven to 425°F (set oven rack to lowest position).
• Pour the melted butter into a 13 x 9-inch baking pan.
• In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
• Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
• Place the chicken in the pan skin-side down.
• Bake uncovered at 425°F for 20 minutes.
• Turn the chicken over skin-side up and continue baking for 20 minutes.
• While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
• After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
• Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
• Sprinkle the top lightly with paprika.
• Reduce oven heat to 325°F.
• Cover pan with foil and continue baking for about 20 minutes.

Steps:

• In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.

Steps:

• Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.