Chicken Supreme With Mushrooms Recipes
SUPREME CHICKEN-MUSHROOM RECIPE
Turn any day into a reason to celebrate with our Supreme Chicken-Mushroom Recipe. This chicken-mushroom recipe has a taste that is not to be missed.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.
- Add remaining oil and chicken to other side of skillet; cook chicken 6 to 7 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
- Pour broth and wine into skillet with mushrooms; cook and stir 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Spoon over chicken.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN BREASTS SUPREME
This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.
Provided by angelfadedblue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
- In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
- Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.9 g, Cholesterol 100.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 768.6 mg, Sugar 3.7 g
CHICKEN SUPREME WITH MUSHROOMS
Make and share this Chicken Supreme with Mushrooms recipe from Food.com.
Provided by Doreen Randal
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 15g of the butter in a pan.
- Add the onions and saute until soft. Add the mushrooms and salt and pepper to taste and cook until soft. Add the wine, tomato puree and stock and continue cooking, stirring, until the liquid is well concentrated; chill.
- Beat out the chicken breasts to an even thickness and place each one on a sheet of foil.
- Divide the mushrooms mixture between them and dot with the remaining butter.
- Fold the foil over the top and seal the edges.
- TO FREEZE Place parcels on a baking sheet and freeze, then pack in a plastic bag.
- Seal, label and return to the freezer.
- TO SERVE Place the foil parcels on a baking sheet. Cook from frozen in a preheated hot oven, 220 C , for about 1 hour.
- Remove the foil and sprinkle with parsley.
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CHICKEN AND MUSHROOM SUPREME - GIRL GONE GOURMET
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5/5 (4)Total Time 45 minsCategory DinnerCalories 451 per serving
- In a large pan, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until the internal temperature is 165 degrees.
- While the chicken is cooking, melt the 1 tablespoon of butter in a medium pan over medium heat. Add the mushroom slices and cook them on each side until they are nicely browned. Remove the mushrooms and set them aside.
- Add the veloute sauce to the pan the mushrooms were in, scrape the bottom of the pan to loosen the browned bits. Bring to a simmer before adding the cream. Whisk together and simmer until the sauce thickens. stir in the herbs. Season to taste with salt and pepper (a few pinches of each).
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