Rosemary Chicken With Portabella Mushrooms Recipe 45

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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.

CHICKEN BREAST WITH PORTABELLA MUSHROOMS



Chicken Breast With Portabella Mushrooms image

I got tired of the typical chicken dinners, so I found this in an "All Chicken" cookbook. Although, I did make a few minor changes. If you like mushrooms, this is a great recipe for you. Pasta works as a great side dish.

Provided by Shannon Fernekes

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1/4 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
2 small shallots, chopped (or 1 small yellow onion)
1 1/2 tablespoons olive oil
4 -5 portabella mushrooms, sliced
1 tablespoon parsley
1/4 teaspoon pepper
4 slices thin mozzarella cheese

Steps:

  • Remove any unwanted fat from chicken (if any).
  • Mix together seasoned bread crumbs and Parmesan cheese.
  • Press mixture onto both sides of chicken covering well.
  • In medium frying pan, heat olive oil over medium-high heat.
  • Add shallots (or onion) and sauté until soft.
  • Add mushrooms, parsley and pepper; cook about 5 minutes, turning mixture occasionally.
  • Spray casserole dish with non-stick cooking spray.
  • Arrange chicken flat into dish.
  • Top with mushroom mixture, evenly divided over each piece.
  • Preheat oven to 425°F.
  • Bake chicken 10-20 minutes.
  • Add mozzarella cheese slices over chicken.
  • Continue cooking an additional 10-20 minutes.
  • Cheese should be melted, not burnt.
  • Chicken should be fork tender.

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS



Chicken Breasts with Portobello Mushrooms image

This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!

Provided by PWSCHWARTZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

nonstick cooking spray
½ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
2 skinless, boneless chicken breasts, halved
1 tablespoon olive oil
1 small shallot, chopped
4 portobello mushrooms, sliced
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
4 thin slices mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
  • Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
  • Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
  • Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
  • Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g

CHICKEN BREASTS WITH PORTABELLA MUSHROOMS



Chicken Breasts With Portabella Mushrooms image

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

Provided by noway

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, halved
1/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, freshly grated
1 egg, beaten
1 small shallot, chopped
1 tablespoon olive oil
2 portabella mushrooms, sliced
1 tablespoon parsley, chopped
1/4 teaspoon black pepper
4 slices mozzarella cheese

Steps:

  • Preheat oven to 425°F.
  • Mix together bread crumbs and Parmesan cheese in a shallow dish.
  • In a small bowl, beat egg.
  • Dip chicken in egg and then breadcrumb mixture.
  • Place chicken in baking dish sprayed with nonstick cooking spray.
  • Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
  • Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
  • Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
  • Bake at 425F for 20 minutes or until juices run clear from chicken.

Nutrition Facts : Calories 269.8, Fat 14.1, SaturatedFat 6, Cholesterol 115.5, Sodium 468.2, Carbohydrate 9, Fiber 1.1, Sugar 1.6, Protein 26.2

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

ROSEMARY CHICKEN WITH PORTABELLA MUSHROOMS RECIPE - (4/5)



Rosemary Chicken with Portabella Mushrooms Recipe - (4/5) image

Provided by á-40406

Number Of Ingredients 14

Seasoned Flour:
3 large boneless skinless chicken breasts
4 tbs butter, divided
1 tbs olive oil
10 oz package baby portabella mushrooms
1 clove garlic, minced
1/2 cup rich chicken stock
1 tsp crushed rosemary (or 1 large bruised sprig fresh)
1 cup heavy cream
1 cup flour
2 tsp salt
1 tsp pepper
2 tsp garlic powder
Read more: http://www.bakeatmidnite.com/2015/05/rosemary-chicken-with-portabella.html#ixzz3iXPCG4c3

Steps:

  • Slice each breast into 2 pieces, as if you were going to butterly it, except cut all the way through. Mix the seasoned flour ingredients together in a plastic storage bag (I find the cheap bags that require a twist tie to be perfect for this use). I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper. You don't have to do this, but I find the chicken cooks more evenly and is very tender. Slice each mushroom in half; set aside. Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat. Add about 3 breast portions to the bag of seasoned flour and shake to coat. Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this in shifts. Remove browned chicken from the pan and set aside. Add the remaining 2 tbs of butter to the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes. Add the 1/2 cup of stock and the rosemary and deglaze the pan. Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes. Remove chicken and mushrooms from pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble. Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat. Read more: http://www.bakeatmidnite.com/2015/05/rosemary-chicken-with-portabella.html#ixzz3iXPWk3DB

PORTOBELLO LEMON CHICKEN



Portobello Lemon Chicken image

From the maker of 'Greasy Chicken' comes my signature dish, the most requested and favored chicken, ever! The mushrooms and onions taste great after cooking in the lemon juice, and it is especially good when marinated ahead of time.

Provided by Gary

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 6

1 large yellow onion, chopped
2 portobello mushroom caps, chopped
2 pounds bone-in chicken pieces
⅓ teaspoon garlic salt to taste
⅓ teaspoon ground black pepper to taste
2 large lemons, juiced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
  • Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
  • Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 12.6 g, Cholesterol 97.1 mg, Fat 17.5 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 4.8 g, Sodium 250.5 mg, Sugar 2.8 g

ROSEMARY MUSHROOM CHICKEN



Rosemary Mushroom Chicken image

A delicate hint of rosemary lightly seasons the rich, creamy mushroom gravy in this savory dish. Cooking the chicken and gravy together cuts so much time during the dinner rush. Add noodles or rice for a complete supper. -Genny Monchamp, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 9

6 chicken leg quarters, skin removed
2 cups sliced fresh mushrooms
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/8 teaspoon pepper
Hot cooked egg noodles

Steps:

  • Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.

Nutrition Facts : Calories 294 calories, Fat 14 g fat (3 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 1107 mg sodium, Carbohydrate 9 g carbohydrate (1 g sugars, Fiber 1 g fiber), Protein 28 g protein.

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