Chicken Breasts Wmushrooms Caramelized Onions Recipes

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SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE



Chicken Breasts With Caramelized Onion Sauce image

A great throw together chicken recipe that looks and tastes like you've worked on it all day. Great for pop up dinner parties. Serve with brown rice or noodles, green salad and hot French bread.

Provided by Penny Stettinius

Categories     Very Low Carbs

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

6 chicken breasts, skin on bone in (or off)
salt
pepper
1 teaspoon thyme
2 tablespoons butter
2 tablespoons olive oil
2 yellow onions, diced
1/2 cup green onion, sliced
1 lb fresh mushrooms, sliced
1 cup dry white wine
1 teaspoon tarragon
1 cup sour cream

Steps:

  • Dry chicken well.
  • Season chicken with salt, pepper, and thyme.
  • In a large skillet, melt butter and olive oil and brown the chicken.
  • Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
  • Add wine, Tarragon, season again with salt and pepper.
  • Return chicken to pan and simmer, covered, 45 minutes or until done.
  • Transfer chicken breasts to a warm platter.
  • Boil pan juices 3 minutes.
  • Remove from heat and cool a few minutes.
  • Add sour cream and mix well.
  • Cook until heated through, stirring constantly.
  • *Do not allow the sauce to boil.
  • Pour sauce over chicken, top with sliced green onions and serve immediately.

Nutrition Facts : Calories 473.4, Fat 30.1, SaturatedFat 12, Cholesterol 119.8, Sodium 147.4, Carbohydrate 9.6, Fiber 1.5, Sugar 3.5, Protein 34.4

CREAMY MUSHROOM CHICKEN IN CARAMELIZED ONION MARSALA SAUCE



Creamy Mushroom Chicken in Caramelized Onion Marsala Sauce image

Make and share this Creamy Mushroom Chicken in Caramelized Onion Marsala Sauce recipe from Food.com.

Provided by Emily B.

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 medium onions, halved and sliced lengthwise
4 garlic cloves, chopped
16 ounces white mushrooms, cleaned and sliced
3 tablespoons butter
1/2 tablespoon vegetable oil
4 chicken breasts, trimmed and filleted (makes 8 cutlets)
1 1/2 cups heavy cream or 1 1/2 cups whole milk
1 cup marsala wine
4 fresh basil leaves, chiffonaded
10 grape tomatoes, cut in half
2 tablespoons salt
16 ounces spaghetti

Steps:

  • Melt 3 tbsp butter and 1 tsp sugar in a heavy bottomed skillet over medium high heat. Add onions and sauteed until golden colored, stirring every couple of minutes.
  • Move onions to the side of the pan, reduce heat to medium, and add mushrooms and garlic. Saute until mushrooms are beginning to brown. Remove onion, mushroom and garlic mixture from pan and set aside.
  • Meanwhile, fill stockpot with water and 2 tbsp salt and let it come to a boil.
  • Once water is boiling, add spaghetti and cook until al dente. Reserve a ladle full of pasta water for sauce. Drain pasta in colander.
  • Add 1/2 tbsp oil to pan and saute prepared chicken cutlets until cooked through and lightly browned. Remove chicken to same plate as onion and mushroom mixture. .
  • While pan is still hot, add wine and let the alcohol cook down, approximately 3 minutes. Scrape up the pan bits with a spatula.
  • Reduce heat to just above medium low and add the cream, basil, tomatoes, reserved water, as well as salt and pepper to taste. Simmer, but do not let boil.
  • Add the chicken, mushrooms, and onions back into sauce mixture. Lightly stir to incorporate.
  • Serve over cooked pasta. Garnish with basil and grated Parmesean cheese.

Nutrition Facts : Calories 1376.5, Fat 59, SaturatedFat 30.5, Cholesterol 238, Sodium 3721.7, Carbohydrate 107.2, Fiber 6.3, Sugar 11.2, Protein 51.9

SMOTHERED CHICKEN WITH MUSHROOMS



Smothered Chicken with Mushrooms image

A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!

Provided by M. Kertello

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 53m

Yield 2

Number Of Ingredients 11

2 skinless, boneless chicken breasts
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 (8 ounce) package chopped white mushrooms
¼ cup chopped white onion
1 tablespoon Worcestershire sauce
1 pinch salt and cracked black pepper to taste
1 splash red wine
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
  • Bake in the preheated oven for 15 minutes.
  • Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
  • Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g

EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS



Easy Creamy Chicken With Mushrooms and Onions image

This is one of those meals I fix when I haven't got much time. It uses ingredients I usually always have at hand. My BF loves it. Serve with pasta, rice or potatoes or just some crusty bread to mop up the sauce. This is enough for two people, but can easily be doubled. Or if you want some greens, just add frozen peas or some steamed broccoli florets for the last few minutes.

Provided by -Sylvie-

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breast fillets, cut into strips
6 -7 medium mushrooms, cut into chunky slices
1/2 medium onion, sliced
1/2 cup vegetable stock or 1/2 cup chicken stock
1/4 cup single cream (half and half)
1 tablespoon flour, mixed with a little water into a paste
salt, to taste
fresh ground black pepper, to taste
1/4 cup fresh parsley (optional) or 1/4 cup basil, chopped finely (optional)

Steps:

  • Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
  • Add onions and continue to fry until they are starting to become transparent.
  • Add mushrooms and fry for a further 3-5 minutes.
  • Pour in the chicken stock.
  • Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
  • Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.

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