Mushroom Cutlets With Mornay Sauce Recipes

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

Ingredients

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

SHRIMP-MUSHROOM MORNAY

Shrimp-Mushroom Mornay image

This can also be made used using cubed chicken breast or lobster. Serve this creamy sauce over cooked pasta, this complete recipe may be doubled.

Provided by Kittencalrecipezazz

Categories Lobster

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter
1 small onion, finely chopped (about 1/4 cup)
1 -2 tablespoon fresh minced garlic (or to taste)
1/2 teaspoon dried thyme (or to taste, rubbed between fingers to release flavors)
2 cups fresh sliced mushrooms
1 lb uncooked fresh medium shrimp
1/4 cup flour
1 cup chicken broth
2 tablespoons white wine (optional)
1 cup whipping cream, unwhipped
1/2 teaspoon seasoning salt (or use white salt)
black pepper
hot sauce (optional, or use cayenne pepper)
1/2 cup grated parmesan cheese

Steps:

Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.
Add in sliced mushrooms and cook until until they release their moisture.
Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).
Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter).
Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes).
Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste.
Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.
Serve over cooked pasta.

Nutrition Facts : Calories 498.1, Fat 38.8, SaturatedFat 23.4, Cholesterol 266.3, Sodium 1148.2, Carbohydrate 13, Fiber 1, Sugar 1.8, Protein 25.1

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