CHICKEN MUSHROOM LINGUINE
Relatively easy chicken pasta. It is very good though. Very tasty.
Provided by DUST32
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
- Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
- Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.
Nutrition Facts : Calories 550.4 calories, Carbohydrate 49.2 g, Cholesterol 125.1 mg, Fat 19 g, Fiber 2.7 g, Protein 45.4 g, SaturatedFat 10.7 g, Sodium 566.1 mg, Sugar 3.2 g
PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
CHICKEN WITH ROSEMARY AND MUSHROOMS
If you've been getting bored with poultry lately, rev up the dinnertime engine with our easy recipe for chicken with rosemary and mushrooms.
Provided by Meghan Yager
Categories Poultry
Time 25m
Number Of Ingredients 8
Steps:
- Heat a heavy 12-inch skillet over medium-high heat.
- Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
- Cook until mushrooms are browned, about 5-6 minutes.
- Pour in the chicken stock and flour.
- Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
- Transfer mushrooms and sauce into a bowl and set aside.
- Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
- Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
- Return mushrooms and sauce to the pan, and cook for 1 more minute.
- Serve warm.
Nutrition Facts : ServingSize 1 plateful, Calories 216 calories, Sugar 1.8 g, Sodium 181.4 mg, Fat 9.2 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.8 g, Protein 28.6 g, Cholesterol 98.6 mg
ROSEMARY MUSHROOM CHICKEN
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
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.
ROSEMARY CHICKEN AND MUSHROOMS OVER LINGUINE
Make and share this Rosemary Chicken and Mushrooms over Linguine recipe from Food.com.
Provided by Wendy Melly
Categories Chicken Breast
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for pasta.
- Cut chicken into thin strips. Peel and mince garlic. Peel carrots and cut into thin rounds. Stem mushrooms and cut the caps into thin slices.
- Heat oil in a large skillet over medium-high heat.
- Add the carrots and cook, stirring with a slotted spoon for 1 minute.
- Add the chicken and saute 1 minute.
- Add the mushrooms and garlic and saute 1 minute.
- Add the white wine and rosemary, and cook until chicken is done. Season with salt and pepper.
- Drain pasta, add chicken, vegetables, and sauce. Sprinkle with cheese and serve.
Nutrition Facts : Calories 639.8, Fat 22.5, SaturatedFat 4.2, Cholesterol 55, Sodium 762.4, Carbohydrate 70.5, Fiber 4.5, Sugar 4.1, Protein 35.5
PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC
Steps:
- Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.
CHICKEN WITH ROSEMARY AND MUSHROOMS
This dish is perfect for making ahead of time and reheating. Serve with mashed potato and green beans. Carrots or peas are great too!
Provided by Sackville
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rosemary, bay leaf and peeled garlic for five to six minutes in the butter and oil in a large frying pan over a low heat.
- Dust the chicken pieces with flour, then brown them in the pan with the herbs.
- Remove the chicken from the pan and add the onion, cooking for five minutes until the onion softens.
- Add the mushrooms and season generously with salt and pepper.
- Stir for several minutes until the mushrooms turn juicy.
- Return the chicken to the pan, drizzle over the lemon juice and then add the stock.
- Stir as the sauce simmers and thickens from the flour on the browned chicken.
- Simmer gently for up to half an hour until the meat is cooked and the sauce is brown and syrupy.
Nutrition Facts : Calories 348.1, Fat 24.3, SaturatedFat 8.2, Cholesterol 95.4, Sodium 258.4, Carbohydrate 11.9, Fiber 2, Sugar 4.7, Protein 22.1
LEMON AND GARLIC CHICKEN WITH MUSHROOMS
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
- Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams
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