Chicken And Mushroom Saute Recipes

CHICKEN WITH MUSHROOMS

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
• Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

CHICKEN AND MUSHROOM SAUTE

Steps:

• Melt half of butter in large skillet over medium-high heat.
• Sauté chicken until no longer pink, about 5 minutes.
• Remove from skillet; set aside.
• Melt remaining butter in same skillet over medium heat.
• Sauté mushrooms and onion until tender and liquid is evaporated, stirring often.
• Stir in soup, milk, and cheese.
• Bring to boil.
• Return chicken to skillet and add bacon.
• Heat through, stirring occasionally.
• Serve over noodles.

CHICKEN AND MUSHROOM SAUTE

Steps:

• Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
• To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
• Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

SAUTEED CHICKEN & MUSHROOMS

Steps:

• Pound each chicken breast to 1/4-inch thickness.
• Mix flour, salt and pepper on wax paper.
• Coat chicken well with flour mixture; set aside.
• Heat a large skillet over medium-high heat; add butter.
• Saute garlic, green onion and mushrooms for 3 minutes.
• Remove with a slotted spoon.
• Place chicken in skillet; cook for 5 minutes per side.
• Add broth and soup to skillet. Cook, stirring frequently, for 5 minutes.
• Return mushroom mixture to skillet and reduce heat to low.
• Simmer stirring occasionally, for 5 minutes.
• Serve immediately over egg noodles.