Mediterranean Chicken And Mushroom Skillet Recipes
MEDITERRANEAN CHICKEN AND MUSHROOM SKILLET
Make this Mediterranean Chicken and Mushroom Skillet in just 35 minutes. This Mediterranean Chicken and Mushroom Skillet is as fun to make as it to eat!
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until done (165ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add mushrooms and onions to drippings; cook 10 min., stirring occasionally. Add broth, garlic and thyme; stir. Cook 5 min.; stir in cheese.
- Top chicken with mushroom mixture and parsley.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS
This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium-high heat.
- Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
- To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
- Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
- Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
- Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
- Add in butter and stir until melted.
- Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
- Season again with salt and pepper.
- Spoon the mixture over the chicken.
- Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 666, Fat 37, SaturatedFat 13.5, Cholesterol 208.5, Sodium 690.4, Carbohydrate 14.2, Fiber 3.8, Sugar 7.7, Protein 69.4
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