Chicken Saute With Beaujolais And Mushrooms Recipes

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.

CHEF JOHN'S CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken on all sides with salt and ground black pepper.
• Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
• Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
• Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
• Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
• Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE

Steps:

• Season the chicken with the salt and pepper.
• Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
• Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
• With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
• Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
• Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).

CHICKEN SAUTé WITH MUSHROOMS AND WHITE WINE

Steps:

• Preheat oven to 350°F.
• Dust chicken with flour, shaking off excess.
• In a large heavy skillet, heat butter and oil over medium-high heat.
• Add chicken; sauté until browned, but not cooked through (about 4 minutes per side).
• Remove chicken from oil and place in a 9x13-inch baking pan.
• Sauté garlic and mushrooms, stirring constantly (5-6 minutes).
• Add wine, parsley, basil, and marjoram to the mushrooms.
• Pour mixture over chicken.
• Bake, uncovered, for 45 minutes.
• Serve with rice or pasta.

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 SAUTE WITH BEAUJOLAIS AND MUSHROOMS

Steps:

• Sprinkle the chicken all over with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken pieces skin side down. Cook for about 5 minutes over high heat until nicely browned. Turn the pieces and reduce the heat. Continue cooking to brown evenly all over about 10 minutes more, turning the pieces as necessary.
• Transfer the chicken to a warm platter and cover with foil.
• Pour off the fat from the skillet. Add the butter, mushrooms, onions, salt and pepper and cook, stirring over high heat, about 3 minutes or until lightly browned. Add the shallots, garlic, thyme and bay leaf. Cook, stirring, about 1 minute.
• Sprinkle the flour evenly over the vegetables and stir. Add the wine and broth, and cook, stirring rapidly with a wire whisk. When smooth use a wooden spatula to scrape off and dissolve the brown particles that cling to the bottom and sides of the skillet. Cook for about 10 minutes.
• Add the chicken and any juices that may have accumulated around the chicken to the sauce. Bring to a simmer and cook for a few minutes. Remove the bay leaf and serve with the spatzle.