Pan Fried Chicken With Mushrooms Martha Stewart Recipes

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CHICKEN WITH MUSHROOMS



Chicken with Mushrooms image

Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley

Steps:

  • Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
  • In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
  • Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
  • Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

Nutrition Facts : Calories 375 g, Fat 17 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g

ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES



One-Pan Chicken and Mushrooms with Egg Noodles image

Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

3 slices bacon, cut crosswise into 1/2-inch pieces
4 bone-in, skin-on chicken-breast halves (3 pounds), halved
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces button mushrooms (halved, if large), trimmed
8 ounces shallots, halved (quartered, if large) and peeled
3 cups low-sodium chicken broth
1/2 cup heavy cream
8 ounces egg noodles (5 cups)
1/3 cup chopped fresh dill, plus more for serving

Steps:

  • Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
  • Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE



Pan-Fried Chicken in Mushroom Sauce image

Creamy chicken and mushroom dish - a fabulous French seasonal recipe. Add chopped bacon in with the onions if you wish.

Provided by English_Rose

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons sunflower oil
6 chicken thighs
6 chicken drumsticks
3 cups chicken broth (or water)
2 ounces butter
1 onion, finely diced
14 ounces chestnut mushrooms
1 1/4 cups dry white wine
1 cup heavy cream
salt and pepper

Steps:

  • Heat the oil in a large non-stick frying pan.
  • Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.
  • Fry the drumsticks for about 5 mins each side and add them to the thighs.
  • Pour the broth over the chicken legs in the casserole. There should be enough broth to just cover the chicken, if not add a little water.
  • Bring broth to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
  • While chicken is simmering, drain oil from the pan.
  • Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured.
  • Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 10-15 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
  • Once chicken legs are cooked, strain broth into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy.
  • Pour in cream, bring it to the boil, season if you want, then pour it over chicken.
  • Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving.
  • This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

Nutrition Facts : Calories 642.7, Fat 48.5, SaturatedFat 20.7, Cholesterol 212.8, Sodium 589.5, Carbohydrate 6.9, Fiber 0.9, Sugar 2.7, Protein 35.9

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