Best Creamy Chicken And Mushrooms Cooking Light Recipes

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

CREAMY CHICKEN & MUSHROOMS

Steps:

• Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
• Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

CREAMY MUSHROOM CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

CREAMY CHICKEN AND MUSHROOMS (COOKING LIGHT)

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add chicken, saute' 4 minutes or until done.
• Remove chicken from pan, set aside.
• Heat oil in pan over medium high heat.
• Add shallots; saute' 1 minute.
• Add mushrooms, saute' 4 minutes.
• Add wine, and cook for 3 minutes or until liquid almost evaporates.
• Combine milk and flour in a small bowl; stir well with a whisk.
• Add milk mixture to pan; cook 3 minutes or until slightly thick.
• Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
• Serve over pasta, sprinkle with parsley, if desired.

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

CHICKEN WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts with a meat mallet to flaten.
• Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
• In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
• Remove chicken from large saucepan to a plate.
• Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
• Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
• Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
• Enjoy!

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

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.

LIGHT CHICKEN WITH MUSHROOM CREAM SAUCE AND RED PEPPERS

Steps:

• Spray a saute pan liberally with cooking spray and warm over medium heat.
• Add red pepper and chicken to pan.
• Sprinkle lightly with season salt.
• Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
• Add sour cream and cream of mushroom soup.
• Cook until heated through and sprinkle with black pepper.
• Serve over pasta.