Tangy Mushroom Chicken Breasts Recipes

Steps:

• Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
• Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

Steps:

• Clean and dry chicken breasts. Pound them to an even thickness.
• Put flour on a plate. Sprinkle 1/2 the chili powder and no-salt lemon pepper on flour. Dredge the first chicken breast so that both sides are covered in flour and spice. Repeat process for the second chicken breast.
• Before you start the chicken, put the rice in the water and heat. When the water boils, cover and reduce heat to low simmer. Simmer for 20 minutes and then let stand until chicken is done.
• Heat garlic and olive oil in a pan at medium-high heat. Cook chicken breasts for about 3-4 minutes on each side - until they are about 1/2 cooked.
• Remove chicken from the pan and keep warm (I put them in the oven at 170 degrees).
• Deglaze the pan with the wine and reduce by half (for those of you who don't know what this means - as I didn't - it means pour the wine in the hot pan and let it simmer/ boil until only half of it is left and all of the chicken fat, etc. is dissolved into the wine).
• Add the orange juice, honey and red pepper flakes. Allow it to just boil.
• Place the chicken back in the pan and add the mushrooms. Cook at medium-low heat for about 10 - 12 minutes (until chicken is cooked through). Pour sauce over chicken occasionally.
• Serve over rice.

Steps:

• Heat the grill to medium-high and line a baking sheet with foil. Lay the chicken breasts upside-down on the foil, brush with 1 tbsp of barbecue sauce, then grill for 5 mins. Turn the chicken breasts over, add the bacon rashers to the tray, then return to the grill for a further 5 mins.
• Drizzle the chicken with the remaining barbecue sauce, sprinkle with cheese, then place back under the grill for 2-3 mins until the chicken is cooked through, the cheese is bubbling and golden and the bacon is crispy. Top the chicken with the bacon to serve.

Steps:

• Heat the oil and butter in a large skillet over medium-high heat; swirl together. Season the chicken breasts lightly with salt and pepper and place in the skillet. Saute for 4 minutes; then turn over the chicken and saute for an additional 3-5 minutes (depending on the thickness of the chicken breasts). Remove breasts from pan and keep warm.
• In the same pan, saute the sliced mushrooms and finely diced red onion until golden.
• Add 1/2 cup chicken broth, 2 tablespoons balsamic vinegar, 2 sliced cloves of garlic, the dried thyme, and the salt and pepper. Simmer 4 minutes over medium-high heat. Add the breasts and spoon the warm sauce over for a minute.
• Remove from heat and stir in the butter until melted into the sauce.