CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE
This one skillet Chicken Breasts with Mushroom Cream Sauce Recipe with chicken and mushrooms in a savory cognac cream sauce is a delicious way to turn plain chicken breasts into something special in about 30 minutes.
Provided by Amy Johnson
Categories Main Dishes
Time 30m
Number Of Ingredients 10
Steps:
- Pound chicken breasts lightly to about 1/2-inch thickness.
- Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
- Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
- Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
- Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
- Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
- Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
- Serve warm garnished with fresh parsley.
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
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
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
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
MUSHROOM STUFFED CHICKEN BREASTS WITH MADEIRA WINE SAUCE
Make and share this Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce recipe from Food.com.
Provided by Frank Cooper
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- Add diced mushrooms and garlic; saute 3 minutes.
- Stir in pepper, and set aside.
- Cut a horizontal slit through the thickest portion of each breast half to form a pocket.
- Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
- Heat 1/2 teaspoon oil in skillet over medium-high heat.
- Add chicken; cook 6 minutes on each side or until chicken is done.
- Remove chicken from skillet.
- Set aside; keep warm.
- Add broth and Madeira to skillet.
- Bring to a boil; cook 2 minutes or until reduced to 3/4 cup.
- Combine cornstarch and water; add to skillet.
- Bring to a boil; cook 1 minute, stirring constantly.
- Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
- Serve sauce with chicken; garnish with mushrooms and thyme, if desired.
SAUTEED CHICKEN BREASTS WITH MUSHROOM MADEIRA SAUCE
Steps:
- Pat chicken breasts dry, sprinkle with salt and pepper, and cook in oil over medium-high heat until firm to the touch. 4-5 minutes per side. Remove chicken and keep warm. In same pan, combine butter, onion, mushrooms and thyme and cook over medium heat, stirring occasionally, 5 minutes. Add Madeira and cook until almost all liquid is absorbed, 2 minutes. Stir in cream, salt and pepper and continue cooking until sauce is slightly thickened, 3 to 5 minutes. Spoon sauce over chicken.
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CREAMY CHICKEN MADEIRA | KEVIN IS COOKING
From keviniscooking.com
5/5 (8)Total Time 30 minsCategory Dinner, MainCalories 574 per serving
- If chicken is large, slice each breast horizontal for 2 cutlets per breast. Season both sides with kosher salt, black pepper and Italian seasoning. Dust each side with flour. Set aside.
- In a large skillet over medium high heat add 2 tablespoons of the butter and the oil. Sauté for several minutes on each side until golden brown and crispy (internal temp should be 165°F).
- Remove from pan and drain on a paper towel on a plate - keep warm, covered with aluminum foil.
- Add 1 tablespoon of butter and sauté the shallots until almost translucent and add the sliced mushrooms. Cook for several minutes, stirring.
CHICKEN MADEIRA - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (13)Total Time 35 minsCategory DinnerCalories 613 per serving
- Slice chicken breasts in half lengthwise. Use a meat mallet to pound each piece of chicken to 1/4" thickness between two pieces of plastic wrap. Season chicken on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat. Add the sliced mushrooms and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic for the last minute, then transfer cooked mushrooms to a plate.
- In the same skillet, melt 1 additional tablespoon each of butter and oil. Saute the chicken breasts for 3-4 minutes on each side until nicely browned and cooked through. Transfer to the plate with the mushrooms.
- In the same skillet, add the Madeira wine and bring to a boil. Boil vigorously for 5 minutes until reduced by half, using a wooden spoon to scrape up any browned bits left over from cooking the chicken from the bottom of the pan.
CHICKEN AND MUSHROOM IN MADEIRA SAUCE - HONEST COOKING
From honestcooking.com
5/5 (1)Category MainAuthor Patricia ConteEstimated Reading Time 3 mins
- Pound the chicken breasts flat so they are of even thickness. Season each side with the salt and black pepper.
- Over medium heat, add the olive oil to a large skillet. When hot, add the chicken. Cook for about 6 minutes on each side.
- Add the butter to the same skillet. Reduce the heat just a bit. When the butter is melted, add the shallot and the mushrooms. Add the thyme, stir, and cook for just a few minutes.
CHEESECAKE FACTORY PASTA DA VINCI COPYCAT - WHAT'S IN THE PAN?
From whatsinthepan.com
5/5 (13)Total Time 30 minsCategory Main CourseCalories 653 per serving
- COOKING PASTA: Start boiling water to cook 10 oz of pasta al dente (not too soft – we will add it to the sauce later where it will have a chance to soften up) in salty water. Drain, but do not rinse.
- CHICKEN: Slice the chicken into bite sized pieces. Heat a stainless steel skillet over medium high, add 1 tbsp olive oil and add the chicken cubes. Season chicken with salt as you cook. Saute until golden brown, remove chicken from the skillet
- ONIONS and MUSHROOMS: Add 4 tbsp butter to the now empty skillet and turn up heat to medium high. Add 1 chopped red medium onion and cook for 4 minutes on medium heat until softened. Add 8 oz sliced mushrooms to onions and continue cooking for 3-4 more minutes on medium high heat. Remove mushrooms and onions from the skillet onto a plate.
- MADEIRA WINE CREAM SAUCE: Add 2 tbsp butter to the now empty skillet and allow it to melt. Add 4 cloves chopped garlic and cook for 1 minute. Add 1 tbsp flour to butter and cook and stir for 1 minute to create a roux. This will help thicken the sauce for the pasta.
EASY CHICKEN BREASTS WITH MUSHROOM PAN SAUCE - LAUGHING ...
From laughingspatula.com
4.4/5 (84)Total Time 35 minsCategory Dinner, Main CourseCalories 249 per serving
- Let cook for 4-5 minutes on each side until cooked through and meat thermometer reaches 165 degrees.
MUSHROOM-STUFFED CHICKEN BREASTS WITH MADEIRA SAUCE RECIPE
From myrecipes.com
5/5 (3)Calories 207 per servingServings 4
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; sauté 3 minutes. Stir in pepper, and set aside.
- Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
- Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
- Add broth and Madeira to skillet. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.
CHICKEN MADEIRA WITH ASPARAGUS AND MUSHROOMS - RECIPES - FAXO
From faxo.com
- Using a meat mallet, flatten the chicken to about ¼ inch thickness. Sprinkle each chicken fillet with salt and pepper.
- Saute chicken 4 - 6 minutes on each side, or until the chicken has browned a little. Remove chicken from the pan and wrap them together in foil to keep warm while making the sauce.
- In the same pan with all of the meat drippings, make the sauce. With the heat still on medium, add two T. oil to the skillet. Add the sliced mushrooms and saute for about 2 minutes. Add the wine, stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes, or until sauce is reduced to about ¼ of its original volume. When the sauce is done, it will have thickened and turned a dark brown color.
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