SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY
A nice quick entree after a hectic day at work. From Bon Appetit magazine. I saute the chicken longer than the time specified to make sure it's cooked through, or pound the breasts thinner.
Provided by yooper
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
- Set aside 1 tablespoon of flour mixture.
- Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
- Melt butter in heavy large skillet over medium-high heat.
- Add chicken to skillet.
- Saute until brown, about 4 minutes per side.
- Transfer chicken to plate.
- Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
- Saute until mushrooms are brown, about 5 minutes.
- Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
- Add cream and broth and bring to boil, stirring occasionally.
- Return chicken and any collected juices to skillet.
- Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
- Season with salt and pepper.
SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY
From Bon Appetit, February 2001.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 40m
Number Of Ingredients 9
Steps:
- 1. Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
- 2. Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Saute until brown, about 4 minutes per side.
- 3. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Saute until mushrooms are brown, about 5 minutes.
- 4. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.
SMOTHERED CHICKEN WITH MUSHROOMS
A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!
Provided by M. Kertello
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 53m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
- Bake in the preheated oven for 15 minutes.
- Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
- Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g
SKILLET CHICKEN WITH ROASTED GARLIC AND MUSHROOM GRAVY
Roasted garlic and sautéed mushrooms, with a little help from Progresso™ chicken broth, give this creamy sauce a slightly sweet earthiness that turns ordinary chicken breasts into a special meal.
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cut 1/4 to 1/2 inch from top of each garlic bulb to expose cloves. Place each cut side up on 12-inch square of foil. Drizzle each bulb with 1 teaspoon of the oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. From root end, squeeze soft cloves out of papery skins, and chop finely. Set aside.
- Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, thyme, salt and pepper. Reserve 3 tablespoons of the seasoned flour for the sauce. Coat both sides of chicken with remaining flour mixture.
- In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 6 to 8 minutes, turning once, until no longer pink in center (at least 165°F). Transfer chicken to plate; cover to keep warm.
- In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter until lightly browned. Sprinkle the 3 tablespoons reserved seasoned flour over mushrooms. Cook and stir 2 minutes. Stir in chicken broth, cream and roasted garlic. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
- Place chicken back into skillet with sauce about 1 minute or until heated through. Serve with mashed potatoes, if desired.
Nutrition Facts : Calories 500, Carbohydrate 18 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 42 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 1 g
SMOTHERED AND COVERED CHICKEN AND GRAVY
Steps:
- Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
- Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.
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