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Chicken with Mushroom Sauce recipe

Chicken with Mushroom Sauce recipe


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An elegant dish that can be enjoyed with company or for a typical weeknight. Crumbed chicken breasts are pan-fried and served with a white wine and mushroom sauce.

49 people made this

IngredientsServes: 4

  • 55g dried breadcrumbs
  • 4 tablespoons plain flour, divided
  • 250ml ice water
  • 450g skinless, boneless chicken breasts
  • 4 tablespoons olive oil
  • 75g fresh sliced mushrooms
  • 125ml chicken stock
  • 125ml white wine
  • 60g grated mozzarella cheese

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. In a shallow dish, combine breadcrumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture.
  2. In a medium frying pan, heat oil over medium high heat. Add chicken and cook until both sides are lightly browned and the juices run clear. Remove chicken from frying pan and set aside, keeping warm.
  3. To same frying pan, add mushrooms and saute. Sprinkle with remaining flour and stir quickly to mix together. Add stock and wine and let simmer, stirring, until thickened, about 2 minutes.
  4. Return chicken to the frying pan. Top with cheese. Cover and cook until cheese is melted.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (33)

by teresa

This was good-everyone enjoyed it. I used Italian flavored bread crumbs and used garlic salt on the chicken to increase flavor.-18 Nov 2002

by Momof2

This was really good. I had to pound the chicken flat. I used fresh mozzarella instead of shredded and had angel hair pasta with it. It was very good. Thanks for the post.-23 Jan 2004

by MARYBETH

Good receipe,...makes a nice thick sauce. I didnt have any chicken broth so I added extra wine, water, and to add more flavor I added salt, pepper, garlic powder and some sugar. Delicious, thanks!!-19 Sep 2004


Recipe Summary

  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 pound fresh mushrooms, sliced
  • 5 cloves garlic, minced
  • 1 pound small shell pasta
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ⅛ cup heavy cream
  • 5 teaspoons ground black pepper, or to taste
  • 2 tablespoons paprika
  • 1 pinch salt
  • 3 cups shredded Medium Cheddar cheese
  • 2 cups chicken breasts, cooked and chopped

In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic saute until golden brown.

Bring a large pot of lightly salted water to a boil add pasta and cook for 8 to 10 minutes or until al dente drain.

In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt heat until sauce thickens.

Add mushroom mixture to sauce and bring to a slow boil over medium heat stir in cheese and chopped chicken.


Skillet Mushroom Chicken Thighs

Chicken thighs. Cremini mushrooms. Tons of garlic. All the butter. And fresh thyme. The five key ingredients to a dinner I had every day this entire week.

No, wait, I had pizza on Friday but I legit had this three days in a row, and it was so so good.

The chicken thighs were cooked perfectly – golden brown, juicy, melt-in-your mouth – which paired with the softened, tender cremini mushrooms swimming in the garlicky, buttery sauce infused with all the fresh thyme leaves.

I love the mushrooms so much – they soak up all the juicy bits! So sometimes I’ll even bring down the chicken thighs to one pound and increase the mushrooms to 16 ounces. Even ratios is totally a thing. And you can never have too many mushrooms.


  • 2 tbsp. canola oil
  • 4 – 6 to 8 oz. chicken, breasts
  • 1 medium Vidalia onion, halved and thinly sliced
  • 12-15 Cremini mushrooms,
  • 1 cup dark chicken stock
  • 5 cloves garlic, diced
  • 3 sprigs fresh thyme
  • Salt and pepper, to taste

1. In a heavy skillet, heat canola oil on medium until oil starts to shimmer.

2. Season chicken breast with salt and pepper, add to skillet and sauté until they start to brown. Turn over and brown other side. Chicken does not need to cooked through.

3. Remove chicken from pan and place to the side.

4. Add Vidalia onion to pan, sauté until onions begin to caramelize.

5. Add mushrooms to pan and continue cooking until they are slightly browned.

6. Add garlic and thyme, making sure all ingredients are mixed well.

7. Add chicken stock and add chicken back to pan.

8. Continue to cook, uncovered, until sauce has reduced and become thickened and chicken reaches an internal temperature of 165 degrees.

9. Remove from stove and let the chicken rest 5-10 minutes.

10. Plate chicken and coat with Vidalia onion and mushroom sauce, and serve.

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Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.)

To the same pan add the mushrooms together with chopped rosemary, salt and pepper and brown the mushrooms over medium heat for 2-3 minutes, add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Add a heaped tablespoon of flour and stir to combine. Then add the white wine and scrape the bottom of the pan with a spatula to release the brown bits into the liquid. Pour in chicken stock, double/heavy cream, add 1 tbsp of mustard and stir to combine.

Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necessary.


Chicken With Mushroom Sauce Recipe

Chicken With Mushroom Sauce is a delicious recipe where Chicken breast is pan seared first on a flat skillet and then added to a Mushroom Curry. Serve this delicious chicken gravy with a toasted bread or bun for dinner.

Chicken With Mushroom Sauce Recipe is a classic combination that leaves you drooling to try more. The recipe is quite simple and easy to make.

The chicken breast is pan seared first on a flat skillet, then the mushrooms and onions are tossed till it is caramelized and mixed along with a milk and cornstarch to create a rich mushroom sauce.

The seared chicken is then soaked in this mushroom sauce and cooked till it develops good flavor. This is a one dish meal and it will fill you up. You can make this on a special occasion or even for a Sunday brunch.

Serve the Chicken With Mushroom Sauce Recipe along with Toasted Bread, Buns or Garlic Bread and a glass of chilled wine for a Sunday brunch or a Saturday dinner.

If you are looking for more Chicken recipes, here are some that you can try in your kitchen:


What’s in Chicken with Mushroom Sauce?

This spectacular creamy mushroom chicken recipe uses just 9 ingredients. Yep, you read that right! Here’s what you’ll need to make chicken with mushroom sauce:

  • Chicken breasts
  • Kosher salt and black pepper
  • Olive oil
  • Butter
  • Brown mushrooms
  • Leeks
  • White wine
  • Heavy cream


Recipe Summary

  • 2 cups unsalted chicken stock
  • ½ carrot, cut into 1-inch pieces
  • ½ celery stalk, cut into 1-inch pieces
  • ¼ onion, halved
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 2 teaspoons butter, divided
  • 1 cup quartered mushrooms
  • ½ cup frozen pearl onions
  • 1 tablespoon water
  • 2 ½ teaspoons cornstarch
  • 1 tablespoon chopped fresh tarragon
  • Quinoa with Toasted Pine Nuts
  • Snap Pea and Radish Sauté

Place first 6 ingredients in a saucepan bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon discard.

Cut chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan swirl until butter melts. Add 4 cutlets to pan cook 2 minutes on each side or until golden. Remove from pan keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.

Return skillet to medium-high heat. Add mushrooms and onions cook 5 minutes or until browned, stirring occasionally. Add stock mixture bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture cook 1 minute or until sauce thickens. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon sauce over chicken.


Recipe Summary

  • 2 (8-oz.) skinned and boned chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • ¼ cup canola oil, divided
  • 1 (8-oz.) package fresh button mushrooms, quartered
  • 2 tablespoons red wine vinegar
  • 1 ½ cups reduced-sodium chicken broth
  • 2 fresh sage sprigs
  • 1 teaspoon Dijon mustard
  • 3 tablespoons butter
  • Garnish: fresh thyme sprigs

Halve each chicken breast lengthwise to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Discard plastic. Sprinkle salt and pepper over both sides of chicken. Place flour in a shallow dish, and stir in chopped thyme and rosemary. Dredge chicken in flour mixture shake off excess. Cook 2 cutlets in 4 1/2 tsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until done. Remove cutlets from pan, and repeat procedure with 4 1/2 tsp. oil and remaining 2 dredged cutlets. Add remaining 1 Tbsp. oil to drippings in skillet add mushrooms, and sauté over medium-high heat 4 to 6 minutes or until browned and all moisture evaporates. Stir in vinegar, and cook, stirring occasionally, 1 to 3 minutes or until liquid evaporates. Stir in broth and sage bring to a boil. Boil until liquid is reduced to about 1/4 cup. Remove from heat stir in mustard. Whisk in butter, 1 Tbsp. at a time. Spoon sauce over cutlets.


Easy Chicken Legs with Creamy Mushroom Sauce

Easy Chicken Legs with Creamy Mushroom Sauce – delicious, easy recipe that uses just a few simple ingredients. A perfect weeknight dinner!

The sauce I made for these easy chicken legs is so good – you will have a hard time keeping yourself away from it. I made the sauce by simmering everything in one skillet: mushrooms, garlic, chicken legs, chicken stock, and then adding heavy cream at the very end. And, of course, make sure to add just the right amount of salt and pepper.

It’s been a long time since I cooked whole chicken legs last time. In fact, I think it’s been years. I am so glad I finally made something with them – this easy chicken legs recipe is one of the best ways I ever cooked chicken. So juicy! And, you’ll love creamy mushrooms, too!

What is chicken legs, by the way?

Chicken legs are often confused with chicken drumsticks, while in fact whole chicken legs are the combination of BOTH drumstick and thigh. Chicken legs are pretty large. For example, these 3 chicken legs in the photo are total 2 lb in weight:

This recipe is perfect for those days when you are busy and want something quick, yet delicious and nice looking – try these easy chicken legs with creamy mushroom sauce and you’ll love it!

I used regular white mushrooms, sliced in half and cooked with minced garlic in olive oil:

Here are a few photos showing you how to cook chicken legs in a skillet on stove top. First, coat the chicken in flour mixture (flour, salt and pepper):

Next, brown chicken legs on high-medium heat in olive oil:

Then, remove chicken legs from the skillet, add mushrooms and garlic and cook for a couple of minutes:

Next, add chicken stock, add chicken legs back, add extra salt, cover and cook for 25-30 minutes until chicken legs are completely cooked through.

Finally, remove the chicken from the skillet, make the cream sauce by adding heavy cream, add the chicken back, and your easy chicken legs are ready!

If you love chicken and mushroom combination, you might enjoy these 2 recipes:


  • 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • 1 medium shallot, minced
  • 1 cup thinly sliced shiitake mushroom caps
  • 2 tablespoons dry vermouth, or dry white wine
  • ¼ cup reduced-sodium chicken broth
  • 2 tablespoons heavy cream
  • 2 tablespoons minced fresh chives, or scallion greens

Season chicken with pepper and salt on both sides.

Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine) simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions) return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast--the &ldquotender&rdquo--removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.



Comments:

  1. Chance

    faaaaa fun))))

  2. Kazibei

    It is the convention, neither it is bigger, nor less

  3. Marylu

    It's easier to say than to do.

  4. Jomo

    Not only you

  5. Daidal

    As the specialist, I can render the help. Together we can arrive at the correct answer.

  6. Ferrau

    Down with spam. Give creativity on blog pages!



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