Italian Chicken With Mushrooms And Spinach Recipes

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.

MUSHROOMS AND SPINACH ITALIAN STYLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
• Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

CHICKEN AND SPINACH IN CREAMY PARMESAN MUSHROOM SAUCE

Steps:

• Chicken and mushrooms: In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Season chicken with salt and pepper right inside the pan. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
• Sauce: To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned - only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny). Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
• Add salt slowly and taste the sauce to make sure the salt level is to your liking.
• Spinach: Add spinach to the sauce and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference.
• Putting it all together: Add the chicken and mushrooms back into the pan and mix in well. Serve warm and garnish it with parsley, if desired.
• Eat as is, or serve along pasta or rice.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
• To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

CHICKEN MARSALA WITH MUSHROOMS AND SPINACH

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.
• Dust chicken with flour, salt, pepper and Italian seasonin.
• In a skillet, fry chicken in olive oil over medium heat.
• Cook about 2 minutes on each side or until cooked through, but not over done.
• Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
• Add wine and cook for 6 more minutes.
• Mix in spinach, and cook for about 2 minutes.
• Serve over chicken.

ITALIAN CHICKEN WITH MUSHROOMS AND SPINACH

Steps:

• Season both sides of chicken with salt and pepper while waiting for saute' pan to heat.
• Place olive oil in pan and swirl to coat bottom.
• Lightly brown chicken on one side.
• Turn chicken and add remaining ingredients (except cheese) and cover.
• Let cook about 5 minutes or until chicken is done.
• Remove from heat and top chicken with cheese slices.
• Cover and let stand for a couple minutes until cheese melts.

ITALIAN CHICKEN WITH MUSHROOMS (CROCK POT)

Steps:

• Place chicken in greased 3 1/2 to 5-quart slow cooker.
• Combine salad dressing mix and water; pour over chicken.
• Cover and cook on high heat 3 hours.
• In a small mixing bowl, beat cream cheese and soup until blended.
• Stir in mushrooms.
• Pour over chicken.
• Cook 2 hours longer on high heat, or until chicken juices run clear.

CHICKEN THIGHS WITH PLUM TOMATOES, SPINACH, MUSHROOMS, AND ARTICHOKE HEARTS

Steps:

• Heat 1/4 cup oil in a heavy skillet over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken thighs and cook, turning occasionally, until fully browned and garlic has burned slightly, about 10 minutes; the burnt garlic will add to the smoky flavor of the dish.
• Add sofrito to the skillet and stir until chicken is coated in sofrito and oil. Season with salt and pepper. Turn heat to low and cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the heat and set aside.
• Meanwhile, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms and season with salt and pepper. Cook until mushrooms are slightly brown, adding a bit more oil if pan gets too dry, about 5 minutes. Stir in spinach and cook for 5 minutes. Add tomatoes and chicken, garlic, and sofrito mixture from the skillet; stir to mix.
• Return the skillet to the stove and turn heat to high. Pour Cabernet Sauvignon into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Transfer wine glaze to the Dutch oven; mix to combine. Add 2 cups chicken broth or more to fully cover the chicken. Reduce heat to low and simmer for at least 1 hour.
• Shortly before serving, place pine nuts in a dry skillet over medium-low heat. Cook, stirring frequently, until browned, about 3 minutes. Add pine nuts to the chicken mixture. Stir in artichoke hearts and allow to heat for 1 minute prior to serving.

ONE-SKILLET ITALIAN CHICKEN, SPINACH, AND FARRO

Steps:

• Heat a skillet over medium heat and grease with cooking spray. Cook chicken and onion until chicken is cooked through and no longer pink in the center, 5 to 10 minutes. Remove chicken.
• Pour chicken broth into skillet and bring to a boil. Stir in farro. Cover, reduce heat, and cook until most of the liquid has been absorbed, 15 to 20 minutes. Return chicken to skillet. Stir in diced tomatoes with liquid, spinach, basil, and parsley. Season with salt and pepper. Reduce heat, cover, and simmer for 5 to 7 minutes. Remove from heat. Let stand for 3 to 5 minutes, covered.
• Serve topped with Parmesan cheese.