Sauteed Chicken Breasts With Mushroom Madeira Sauce Recipes

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CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE



Chicken Breasts with Mushroom Cream Sauce Recipe image

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

1 1/2-2 pounds boneless skinless chicken breasts, trimmed
5 tablespoons butter, divided
1 teaspoon fresh lemon juice
kosher salt
ground black pepper
8 ounces sliced mushrooms
2 tablespoons minced shallot
1/4 cup beef broth
1/4 cup cognac
1 cup whipping cream

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



Contest-Winning Chicken with Mushroom Sauce image

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

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

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



Pan-Seared Chicken Breasts with Shallots image

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

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

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



Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce image

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

1 teaspoon olive oil, divided
2 cups diced cremini mushrooms or 2 cups diced button mushrooms
1 clove garlic, minced
1/4 teaspoon pepper
4 (4 ounce) boneless skinless chicken breast halves
4 (1/2 ounce) slices gouda cheese or 4 (1/2 ounce) slices Fontina cheese
3/4 cup low sodium chicken broth
1/4 cup madeira wine or 1/4 cup dry sherry
1 teaspoon cornstarch
1 teaspoon water
4 small cremini mushrooms (optional) or 4 small button mushrooms, halved (optional)
thyme (optional)

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



SAUTEED CHICKEN BREASTS WITH MUSHROOM MADEIRA SAUCE image

Categories     Chicken

Yield 4

Number Of Ingredients 11

4 chicken breast halves, boneless, skinless
salt and freshly ground pepper to taste
1 tbs vegetable oil
1 tbs unsalted butter
1 medium onion, finely chopped
1/2 lb fresh mushrooms, sliced
1/8 tsp dried thyme
1/4 cup Madeira wine
1/4 cup heavy cream
1/4 tsp salt
1/4 tsp pepper

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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