Portabella Chicken With Creamy Rosemary Sauce Recipes

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CHICKEN WITH CREAMY ROSEMARY SAUCE



Chicken with Creamy Rosemary Sauce image

An easy creamy chicken recipe with a rosemary sauce that is to die for!

Provided by Marianne

Number Of Ingredients 8

1 lb boneless, skinless chicken breasts (2 large chicken breasts OR 4 cutlets)
4 Tablespoons butter
1 1/2 Tablespoons olive oil
1 1/2 cup heavy cream (aka heavy whipping cream)
3/4 cup chicken broth
2 cloves garlic (minced)
1/2 teaspoon black pepper (ground)
2 Tablespoons fresh Rosemary (chopped)

Steps:

  • If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
  • In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
  • Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
  • In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
  • Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
  • Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
  • Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.

Nutrition Facts : Calories 580 kcal, ServingSize 1 serving

CHICKEN WITH GARLIC MUSHROOM CREAM SAUCE



Chicken with Garlic Mushroom Cream Sauce image

On those nights when dinner has to be done NOW, check out the creamy, garlicky richness of this chicken and mushroom cream sauce. Plenty of slow-cooked flavor in one pan and made in 20 minutes.

Provided by Rachel Ballard

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 tablespoon olive oil
1 pound boneless, skinless chicken breast (cut in to 1-inch pieces)
4 tablespoons butter
2 cups baby portobello or button mushrooms (sliced)
3 cloves garlic (chopped)
1 teaspoon fresh rosemary (chopped)
1 tablespoon all purpose flour
1/4 cup chicken broth
1/4 cup white wine (2 tablespoons lemon juice an be substituted)
1/2 cup heavy cream
1/2 cup grated Asiago cheese (parmesan works too)
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet over medium-high heat, add the olive oil and the chicken. Sprinkle with half of the salt and pepper. Cook 10 minutes, turning once until cooked through and browned on all sides. Remove the chicken to a plate.
  • In the same pan, add the butter and melt. Add the mushrooms and cook until browned and they start to release their liquid, about 5-6 minutes.
  • Add the garlic and rosemary, stir about 30 seconds. Add the flour and stir one minute. Add the chicken stock, white wine and cream. Stir to combine and add the cheese. Add the remaining salt and pepper if needed. (Taste it first)
  • Add the chicken back in and bring to a simmer. Cook until the sauce thickens slightly--about 5 minutes. Serve warm over egg noodles, rice or pasta.

Nutrition Facts : Calories 361 kcal, ServingSize 1 serving

ROSEMARY CHICKEN WITH PORTABELLA MUSHROOMS



Rosemary Chicken With Portabella Mushrooms image

Make and share this Rosemary Chicken With Portabella Mushrooms recipe from Food.com.

Provided by Meredith P.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 large boneless skinless chicken breasts
4 tablespoons butter, divided
1 tablespoon olive oil
10 ounces baby portabella mushrooms
1 garlic clove, minced
1/2 cup rich chicken broth
1 teaspoon crushed rosemary
1 cup heavy cream
1 cup flour
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder

Steps:

  • Slice each chicken breast into 2 pieces, as if you were going to butterfly except cut through.
  • Mix flour, salt, pepper, garlic powder in plastic storage.
  • Pound chicken between two pieces of wax paper to equal pieces.
  • Slice each mushroom in half and set aside.
  • Heat 2 tablespoons of better and 1 tablesppon olive oil in large skillet over medium high heat.
  • Add about 3 breast pieces into the seasoned flour and shake to coat.
  • Place coated chicken pieces into skillet remove when browned and set aside.
  • Add 2 tablespoons of butter to skillet.
  • Add mushroom and garlic and saute for 5 minutes.
  • Add 1/2 cup broth and the rosemary and deglaze the skillet.
  • Add the browned chicken back to the skillet and reduce heat and cook for 20 minutes.
  • Remove chicken and mushrooms from skillet.
  • Add the cream and heat through ove medium low heat until sauce is reduced by 25% about 5 minutes after it begins to bubble.
  • Add chicken and mushrooms back to skillet and heat.
  • Spoon sauce over chicken and mushrooms to coat.

PORTABELLA CHICKEN WITH CREAMY ROSEMARY SAUCE



Portabella Chicken With Creamy Rosemary Sauce image

This recipe is for Rise, who loves the chicken served at Applebees. I hope you like this just as well! :)

Provided by PalatablePastime

Categories     Chicken Breast

Time 24m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
2 large portabella mushroom caps, stems removed
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
2 tablespoons onions, very finely diced
2 tablespoons fresh rosemary, minced
6 tablespoons dry sherry
1 cup heavy cream
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper

Steps:

  • Trim fat and sinew from chicken breasts; pound to 1/2" thickness.
  • Heat 2 tbsp olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.
  • Slice mushrooms into pieces about 3/8" thick; have ready to saute.
  • Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.
  • Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
  • Note: this sauce has sliced mushrooms in it, but if you prefer a creamier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.
  • To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.

Nutrition Facts : Calories 551.7, Fat 36.1, SaturatedFat 18.7, Cholesterol 162.6, Sodium 147.3, Carbohydrate 8.3, Fiber 1, Sugar 1.9, Protein 28.9

PORTOBELLO MUSHROOM PASTA WITH CREAM SAUCE



Portobello Mushroom Pasta with Cream Sauce image

A hearty vegetarian recipe that can be made with any type of mushroom! Just watch the cooking time!

Provided by Kacey

Categories     Main Course

Time 55m

Number Of Ingredients 13

1 lb pasta of your choosing
3 (1/2 lb) large portobello mushrooms
8 oz button mushrooms
3 garlic cloves, minced
1 tbsp. olive oil
2 tbsp. balsamic vinegar
Salt and pepper
1/4 tsp. red chili flakes
1/4 tsp. ground thyme
1/2 cup vegetable broth
1 cup heavy whipping cream
1/4 cup white wine (optional)
1 tbsp. coarse whole grain mustard

Steps:

  • Preheat oven to 425F. Line a baking sheet with parchment paper or silicone liner.
  • Slice the portobello mushrooms, about 1/4 inch thick. Place into a large mixing bowl and pour in olive oil, garlic, balsamic vinegar, thyme, chili flakes, pepper, and salt. Toss until evenly coated. Pour onto the baking sheet and spread out evenly. Bake for 10-15 minutes. Remove from oven and set aside.
  • While the portobello mushrooms are roasting, slice the button mushrooms. Heat a frying pan with 1 tbsp, of olive oil and place over medium-high heat. Add the mushrooms and cook until nicely caramelized (about 8-10 minutes.)
  • Deglaze the pan with white wine. Stir in the portobello mushrooms and cook for a couple of minutes. Stir in the vegetable broth and mustard and bring to a simmer. Pour in the heavy cream and cook until heated through.
  • Pour sauce over desired pasta.

Nutrition Facts : Calories 458 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 222 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE



Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thighs
Extra-virgin olive oil, for drizzling
Coarse salt and black pepper
3 stems fresh rosemary, leaves stripped and chopped
1 cup chicken or vegetable stock
1-ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
2 cloves garlic, crushed
1 large shallot, chopped
2 portobello mushroom caps, halved and thinly sliced
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup dry red wine

Steps:

  • Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
  • Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.
  • In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
  • Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

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