Chicken With Cremini Mushroom Port Sauce Recipes

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CHICKEN WITH PORT-MUSHROOM SAUCE



Chicken with Port-Mushroom Sauce image

Provided by Rick Thiemke

Categories     Chicken     Mushroom     Sauté     Port     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
1 3/4 cups sliced mushrooms
4 skinless boneless chicken breast halves
All purpose flour
1 teaspoon minced garlic
1/2 cup tawny Port
1/2 cup chicken stock or canned low-salt broth
1/2 cup whipping cream
3/4 teaspoon dried rosemary

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
  • Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.
  • Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.

CHICKEN CACCIATORE WITH CREMINI MUSHROOMS



Chicken Cacciatore with Cremini Mushrooms image

A hearty dish for a cold winter's day, this hassle-free one-pot meal puts healthful ingredients front and center.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 4h15m

Number Of Ingredients 9

1 whole chicken, cut into 10 pieces, skin removed (except from wings)
8 ounces cremini mushrooms, quartered
1 can (28 ounces) whole peeled plum tomatoes in juice, drained, and broken up
1/4 cup all-purpose flour
1/4 cup dry white wine, such as Sauvignon Blanc
1 celery stalk, thinly sliced
1 small onion, halved and thinly sliced
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper

Steps:

  • In a 5-quart slow cooker, stir together chicken, mushrooms, tomatoes, flour, wine, celery, onion, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper.
  • Cover; cook on high setting until meat is tender, 4 hours. Do not lift the cover of the slow cooker while cooking. To serve, discard rosemary sprig.

Nutrition Facts : Calories 464 g, Fat 9 g, Fiber 5 g, Protein 65 g

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE



Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

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