Pepsi Chicken Mushrooms 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.

PEPSI CHICKEN

Steps:

• Put Pepsi, margarine, and ketchup into a 6-quart saucepan.
• Stir and heat until margarine melts.
• Add chicken and cook over medium heat for 45 minutes or until meat is done.
• The sauce will thicken as it cools.
• Excellent barbecue taste!

PEPSI CHICKEN

Steps:

• I saw lots of other "cola chicken" recipes, but none with barbecue sauce the way we make it! Most of them seemed complicated and long. My mom's recipe is quick, easy, and a huge crowd-pleaser! (I TOTALLY impressed my future-inlaws when my husband and I were still dating.) Here's how we make "Pepsi Chicken" in our house:
• -Heat electric skillet to 350.
• -Coat bottom of skillet with barbecue sauce (by pouring a little, nothing too fancy)
• -Place bone-in chicken in skillet (not recommended for boneless, skinless chicken breasts, they dry out too much)
• -Cover chicken in barbecue sauce and one can of soda (we usually use a little more than half a bottle of BBQ sauce)
• -Cover skillet and cook 20-30 minutes, turning halfway through (20 is enough for most medium-sized pieces of chicken).
• -Serve with rice and vegetables!
• Tips:
• -Any kind of soda will work--this is a great way to use up icky generic-brand sodas from large parties
• -Be careful when opening skillet lid--it will be steamy!
• -Always cut into chicken before serving to make sure it's cooked through
• -Use two cans of soda when cooking more than 6-7 servings, and a little more BBQ sauce. This will require closer to 30 minutes
• Makes 4 servings as listed, can be increased to any number!

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

CHICKEN WITH MUSHROOMS

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.

PAPRIKA CHICKEN WITH MUSHROOMS

Steps:

• Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
• In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
• Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

PESTO MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in 1 tablespoon oil for 5-10 minutes on each side or until juices run clear., Meanwhile, for pesto, combine the basil, nuts, garlic, salt and Parmesan cheese in a blender or food processor; cover and process until well blended. While processing, gradually add remaining oil in a stream. Spoon over chicken. Top each with a slice of mozzarella. Sprinkle mushrooms around chicken. Cover and cook for 5 minutes or until cheese is melted and mushrooms are tender.