Chicken Provencal With Mushrooms Recipes

CHICKEN WITH MUSHROOMS

Chicken With Mushrooms image

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.

Provided by KIMPAT

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g

CHICKEN PROVENCAL WITH MUSHROOMS

Chicken Provencal with Mushrooms image

Make and share this Chicken Provencal with Mushrooms recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken legs
flour, seasoned with
salt and pepper, for dredging chicken
2 tablespoons olive oil
1 onion, chopped
8 ounces button mushrooms, sliced
2 cloves garlic, minced
4 tablespoons tomato paste
1 tablespoon flour
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1 cup dry white wine
1 1/2 cups chicken broth
1/2 cup minced fresh parsley
buttered noodles

Steps:

Pat chicken dry and dredge in seasoned flour, shaking off excess.
In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
Transfer to a plate.
Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
Season with salt and pepper.
Sprinkle with parsley and serve over noodles.

Nutrition Facts : Calories 486.1, Fat 27.9, SaturatedFat 6.8, Cholesterol 138.6, Sodium 556.5, Carbohydrate 12.3, Fiber 2.2, Sugar 5, Protein 35.5

CHICKEN WITH PROVENCAL HERB MUSHROOM SAUCE RECIPE - (5/5)

Chicken with Provencal Herb Mushroom Sauce Recipe - (5/5) image

Provided by JLZD

Number Of Ingredients 9

Ingredients

4 unbreaded chicken breast filets
2 tsp. dried herb mix (thyme, marjoram, rosemary,
and sage
1/2 tsp. pepper
1 tbsp. unsalted butter
1 cup sliced mushrooms
1/4 cup diced onions
1 1/2 cup low sodium chicken broth
1 tsp. lemon juice

Steps:

Season chicken with herb mix and pepper. Saute seasoned chicken in unsalted butter in a non-stick pan, over medium-high heat till lightly browned. Move chicken breasts to one side of pan. Add mushrooms and onions and saute for 4-6 minutes. Stir in chicken broth, lemon and simmer to reduce liquid.

CHICKEN PROVENCAL

Chicken Provencal image

Delicious chicken recipe suitable for al the family. Can be served with a green salad or new potatoes

Provided by jsnellock

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to 200 c.
1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
Add the passata , peppers, stock & thyme. Season with salt & pepper.
Pour over the chicken and bake for 45 mins or until chicken cooked through.
Stir in olives - if used.
Serve with salad.

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