Portabella Chicken With Creamy Rosemary Sauce Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
• Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
• Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
• Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
• Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

Steps:

• Slice each breast into 2 pieces, as if you were going to butterly it, except cut all the way through. Mix the seasoned flour ingredients together in a plastic storage bag (I find the cheap bags that require a twist tie to be perfect for this use). I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper. You don't have to do this, but I find the chicken cooks more evenly and is very tender. Slice each mushroom in half; set aside. Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat. Add about 3 breast portions to the bag of seasoned flour and shake to coat. Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this in shifts. Remove browned chicken from the pan and set aside. Add the remaining 2 tbs of butter to the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes. Add the 1/2 cup of stock and the rosemary and deglaze the pan. Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes. Remove chicken and mushrooms from pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble. Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat. Read more: http://www.bakeatmidnite.com/2015/05/rosemary-chicken-with-portabella.html#ixzz3iXPWk3DB

Steps:

• Slice each chicken breast into 2 pieces, as if you were going to butterfly except cut through.
• Mix flour, salt, pepper, garlic powder in plastic storage.
• Pound chicken between two pieces of wax paper to equal pieces.
• Slice each mushroom in half and set aside.
• Heat 2 tablespoons of better and 1 tablesppon olive oil in large skillet over medium high heat.
• Add about 3 breast pieces into the seasoned flour and shake to coat.
• Place coated chicken pieces into skillet remove when browned and set aside.
• Add 2 tablespoons of butter to skillet.
• Add mushroom and garlic and saute for 5 minutes.
• Add 1/2 cup broth and the rosemary and deglaze the skillet.
• Add the browned chicken back to the skillet and reduce heat and cook for 20 minutes.
• Remove chicken and mushrooms from skillet.
• Add the cream and heat through ove medium low heat until sauce is reduced by 25% about 5 minutes after it begins to bubble.
• Add chicken and mushrooms back to skillet and heat.
• Spoon sauce over chicken and mushrooms to coat.