Chicken Breasts With Mushroom Cream Sauce

Posted by Unknown |

Take note of the small size of the breast and keep in mind, the sauce is just enough to coat 2 small breasts. Double the sauce should you desire more. Considering all, it's pretty healthy. No small wonder it comes from Eating Well.

Directions

  1. Season chicken with pepper and salt on both sides.
  2. 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°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
  3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) 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.

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Posted by Unknown

Chicken Breast With White Wine and Mushroom Cream Sauce

Posted by Unknown |

A wonderful chicken dish. Very easy and very tasty. This came from a magazine some time ago.

Directions

  1. Preheat oven 180C/350°F.
  2. Heat a large non stick pan over medium heat.
  3. Brush chicken with oil and rub in salt and pepper if desired.
  4. Cook chicken for 1 minute, until golden on each side.
  5. Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
  6. "White wine and mushroom sauce".
  7. Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
  8. Add stock and wine and simmer for about 4 minutes.
  9. Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
  10. Pour the sauce over the chicken and enjoy!

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Posted by Unknown

This is simple and a crowd pleaser! Intense combination of flavors that will have them back for seconds!

Posted by Unknown |

This is simple and a crowd pleaser! Intense combination of flavors that will have them back for seconds!

Directions

  1. Cut chicken breasts into bite-sized pieces.
  2. Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
  3. Cook until onion is tender.
  4. Add tomatoes, wine, salt and pepper to taste.
  5. Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
  6. Drain pasta al dente,place into serving dish and toss with olive oil.
  7. Pour chicken mixture over pasta.
  8. Serve with fresh salad and garlic toast.
  9. I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.

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Posted by Unknown

This is a fresh, light meal that is great for the warmer times of year.

Posted by Unknown |

This is a fresh, light meal that is great for the warmer times of year. The sauce is not thick or heavy but coats the pasta for an even flavour. The choice of herbs here is merely what I have found to work well but please adjust to your family's tastes! The herbs should be fresh though- dried herbs will not give the same result. The fresh basil really brings out the flavours in this dish. UPDATE: In light of a review, I have tried this dish again and increased the liquid ingredients in the recipe to provide more sauce. It is important in this recipe to include the stock cube as there is something in it that thickens the sauce. If you must leave it out, add an alternative thickening agent.

Directions

  1. Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through.
  2. Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook).
  3. Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce.
  4. Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
  5. Heat the sauce through gently for a few minutes but do not boil.
  6. Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
  7. Serve immediately.

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Posted by Unknown

A simple and delicious meal.

Posted by Unknown |

Directions

  1. Preheat oven to 350°F
  2. Heat olive oil in a large skillet on medium heat. sprinkle chicken with garlic powder and brown on both sides. Place chicken on paper towels.
  3. Spoon off fat and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally until onions are soft. Put in medium mixing bowl.
  4. In a small bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Add in wine and broth and stir until well mixed. Add to the onion and mushrooms.
  5. Place chicken in a roasting pan. Pour rest of ingredients over chicken. Cover with aluminum foil and cook until meat begins to fall off the bone, about 90 minutes.

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