Chicken In Mushroom Bearnaise Sauce Recipes

BORDELAISE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE

Steps:

• Pound chicken breasts lightly to about 1/2-inch thickness.
• Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
• Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
• Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
• Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
• Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
• Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
• Serve warm garnished with fresh parsley.

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

SKILLET CHICKEN WITH MUSHROOM SAUCE

Steps:

• In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper., In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.

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 WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

CHICKEN AND BEARNAISE SAUCE

Steps:

• Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
• Prep all your ingredients.
• Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
• In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
• Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
• Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
• Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
• Serve over pasta and serve immediately.

CHICKEN BREASTS WITH HOLLANDAISE SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
• In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.
• Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.
• Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering-not boiling-water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.
• In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.
• Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness.
• Meanwhile, prepare rice following the package directions, along with a steamed vegetable side dish or tossed salad .
• Divide the rice among six plates.
• Top each mound of rice with a chicken breast.
• Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.
• If desired, sprinkle paprika over the sauce.

CHICKEN IN MUSHROOM BEARNAISE SAUCE RECIPE

Steps:

• In a small saucepan over medium heat, combine the minced onion, vinegar and tarragon. Simmer, stirring constantly, until liquid has evaporated. Add mushrooms and 4 Tbsp. butter. Cook until lightly browned and pour in 1/3 cup cream. Bring to a boil. Stir a small amount into the egg yolks, whisking rapidly to incorporate. Return the mixture to saucepan. Cook, whisking constantly, until it begins to thicken. Whisk in remaining cream or add more to thicken. Add lemon juice and cayenne to taste. Meanwhile, preheat oven to 400°F and place chicken in ungreased baking pan, coat each piece with remaining butter. Sprinkle onion, garlic salt, and paprika over chicken, and bake uncovered for 15-20 minutes. Pour sauce over cooked chicken and serve with asparagus, carrots and fresh kiwi.