Chicken with mushrooms
Mushroom Chicken Recipe of of 03-05-2007 [Updated on 07-11-2017]
Chicken with mushrooms is one of my and my love's favorite dishes. here is my recipe on the style of chicken mushrooms and bamboo that is usually eaten in Chinese restaurants, very easy to make but very very tasty.
How to make chicken with mushrooms
Sauté the mushrooms in oil, garlic, salt and pepper.
Halfway through cooking, grate the nutmeg.
Meanwhile, prepare the vegetable broth.
When the mushrooms are cooked, lift the garlic clove, add some parsley and chop the mushrooms.
Then add a couple of ladles of broth to the mushrooms until everything is nice and creamy.
Cut the chicken into small pieces and cook them for a couple of minutes on a griddle.
Put the mushrooms in a saucepan and add the chicken.
Cook the chicken with mushrooms for about ten minutes over medium heat in a covered saucepan to flavor the chicken pieces (if it gets too dry during cooking, add more broth).
Serve accompanying the chicken with mushrooms with croutons.
CHICKEN WITH MUSHROOMS
Chicken with mushrooms a second easy, tasty and to be honest also light. Always dieting period hoping to lose a few pounds before the holidays that I already know will kill us ... chicken with mushrooms is a compromise for everyone, light, tasty, tasty but also very easy to prepare and we will please everyone. Or almost to tell the truth because I at Bb have not yet given the mushrooms to eat ... and at what age did you try to give mushrooms to the children?
Well, fasten your apron…!
- Preparation: 15 minutes
- Cooking: 45 minutes
- Difficulty: Very easy
- Servings: 4 people
- Cost: Economical
Chicken with cream
To prepare the chicken, start soaking the dried mushrooms in warm water for about 20 minutes 1. Clean and finely chop the shallot 2 and garlic 3.
In a saucepan pour the sauté and a drizzle of oil 4, stew for about 7-8 minutes over low heat. Meanwhile, pour the flour into a baking dish and flour the chicken pieces well 5. When the shallot is stewed 6
also brown the chicken legs on both sides 7. Deglaze with the white wine 8 and let the alcohol evaporate: it will take a few moments. Add the aromas 9,
well drained mushrooms (do not throw away the water you will need later) 10, then add salt and pepper to taste. Filter and then use 300 g of the mushroom soaking water 11. Cover with a lid 12 and cook for 50 minutes over low heat, turning the chicken legs from time to time.
After 50 minutes of cooking, remove the lid and continue cooking for another 10 minutes always over low heat to dry the sauce. Then pour in the fresh liquid cream 13 stir and let it cook for another 5 minutes. It should be very creamy 14. The chicken with mushrooms is ready, serve hot 15.
To reduce cooking times, you can cut the chicken breast in order to make morsels: the small size will allow much faster cooking. This way you can prepare the dish in a few minutes.
If you prefer, you can replace the oil with butter and use garlic instead of onion, according to your personal tastes.
If you do not have fresh mushrooms, you can alternatively use frozen or dried mushrooms. If you use frozen foods, first cook them separately, to remove excess water, and add them to the chicken once browned. Stir and cook for a few minutes before serving.
If you use porcini mushrooms, reduce the quantity, as they have a more intense flavor than champignons.
If you love spicy flavors, you can add a little curry halfway through cooking, to give your mushroom chicken a truly unique flavor.
Take the chicken breast and cut into cubes. Lightly flour the chicken breast.
Clean the mushrooms scraping off the earth with a knife or removing it by rubbing with a clean cloth.
Cut the mushrooms larger pieces while leaving smaller mushrooms whole.
Let it heat up 5 tablespoons of extra virgin olive oil in a pan with the garlic and cook the mushrooms.
Cook the mushrooms over high heat for 5 minutes then add lightly salt, lower the heat and let it cook for 10 minutes.
Remove the mushrooms from the pan and, still in the same pan, add two spoons of oil and let them heat up.
Cook the floured chicken nuggets over high heat for 5 minutes.
Salt and blend with the White wine and let it evaporate.
Lower the heat, add the cooked mushrooms and cook for about 15 minutes with the chicken over low heat until the chicken nuggets they will also be cooked inside.
Season with salt if necessary and turn off the heat.
Add fresh chopped parsley and serve the chicken breast with mushrooms piping hot.
VARIANTS AND ADVICE
You can also use frozen mushrooms by cooking them in pan over high heat without letting them defrost and until all the liquid has dried.
You can make the same recipe also with turkey breast.
You can not flour the chicken breast nuggets.
You can use any type of mushroom you prefer.
If you liked the recipe for chicken breast with mushrooms, you might be interested in the CHICKEN WITH MUSHROOMS or also MUSHROOMS AND POTATOES or even BREADED AND FRIED MUSHROOMS or all SECRETS OF MUSHROOMS.
Cooking mushroom chicken slices is child's play. To make them are enough few and simple ingredients. The result will still be tender and tasty. The delicate flavor and the inviting scent.
Prepare the chicken breast in escalope it means making a second course of meat that is highly appreciated even by the most demanding palates. Bringing the variant of chicken breast with porcini mushrooms to the table means choosing to cook a truly winning dish. However, not everyone loves this quality of mushroom, so we decided to suggest how to make chicken escalopes by replacing the porcini mushrooms with peace of mind. other variants.
If you like champignon mushrooms, for example, finely chop an onion and fry it in a pan with a drizzle of oil, add the floured meat, brown it and add the white wine, then add the cleaned and sliced mushrooms. Adjust with a pinch of salt, black pepper and nutmeg, cook for about ten minutes with the lid on and finish with a handful of parsley.
For the version with imixed mushrooms, clean the latter under running water, remove the most earthy part of the stem and cut them into small pieces. Cook the escalopes in a pan with chopped shallots, celery and carrot, blend them with the wine and then add the mushrooms and a little tomato puree. Cover with the lid and let it go for 10 minutes, taking care to extend the cooking juices with a little broth in case it gets too dry.
These versions are all delicious: cooked like this, the chicken with mushrooms becomes a very quick dish to prepare and can be served alone or accompanied by a side of mixed salad or mashed potatoes.
In truth, to make this dish more special there are many options: you canenrich the dressing with canned chickpeas (to be flavored with some sage leaves), crumbled sausage or make a mushroom cream by blending half the indicated doses.
For an original touch, it is also possible to serve the meat in the form of rolls: after using the same quantities of ingredients and the same procedure as the recipe that we have shown you, just roll up the chicken slices stuffed with a spoonful of seasoning, stop them with a toothpick and place them in a pan with the rest of the mushrooms to a few minutes to let them flavor.
Finally, don't forget that chicken meat also goes well with vegetables, so if you have not been able to find mushrooms, you can serve it combined with excellent seasonal vegetables.
Chicken, avocado and mushrooms
- 5 chicken legs
- 200g of fresh mushrooms
- 1 avocado
- 3 shallots
- 30g of butter
- & # 189 glass of cognac
- & # 189 glass of white wine
- 200ml of cooking cream
- chicken broth
- lemon juice
- chopped parsley
Season the chicken legs with salt and pepper and cook them in a pan with a knob of butter for about 40 minutes. Transfer the cooked chicken to a pan, cover with aluminum foil and bake for 15 minutes at 200 & # 176 C. In a pan, sauté the shallot, deglaze with cognac and white wine, and let it evaporate. Add the cream and cook for about 3 minutes, molding with the chicken broth. In a separate pan, brown the mushrooms with butter and, when cooked, add them to the sauce. Cut the avocado into cubes, sprinkle with lemon juice and add it to the cream and mushroom mixture. Arrange the chicken legs on a serving dish and pour over the sauce. Complete with chopped parsley.
Chicken with mushrooms
The Chicken with mushrooms, prepared in stew, it is a simple and tasty second course. All the scent of porcini mushrooms for a easy recipe to be made and ready in one hour. Also ideal for the less experienced in the kitchen and when the weather is not much.
- 6 chicken legs
- 40 g of dried porcini mushrooms
- 400 g of tomato pulp
- 30 g of butter
- 1 dl of dry white wine
- 1 clove of garlic
- 1 sprig of rosemary
- extra virgin olive oil
The Chicken with mushrooms it is a tasty and easy to prepare second course that suits many occasions. We prepared it following a very simple recipe, with i dry porcini mushrooms and a little bit of tomato. The end result is a very appetizing stewed dish, which brings with it the flavor and the scent of autumn.
We chose the chicken thighs but the same dish can be prepared with thighs or with a whole chicken cut into pieces, according to your preferences. The soaking water of the mushrooms, filtered and added to the cooking juices, gives the dish a more intense mushroom flavor. And if the sauce gets too dry during cooking, you can add a little vegetable broth to it.
If you are a lover of White meat chicken, light and digestible, versatile and always easy to cook, in addition to this chicken with porcini mushrooms we offer you the Country Chicken or a super classic like Chicken Cacciatore.
Chicken and mushrooms are highly recommended ingredients in any diet. It is, in fact, about nutritious and low-fat foods whose combination is also a delight for the palate.
Chicken meat is the queen of white meats, not only because of its versatility and taste, but also because theand its nutritional properties make it suitable for all types of diets. On top of that, it is highly digestible meat.
Although the chicken has a low in fat, it is an excellent source of protein. In addition, it provides minerals such as zinc, iron, magnesium and cobalt. It is also rich in vitamins B6 and B12.
For their part, mushrooms are rich in antioxidants, B-complex vitamins and contain phosphorus and potassium. They are also low in calories and provide 1.8 grams of protein per 100 grams. As for their lipid content, is only 0.3 grams per 100 grams.
So how about combining the benefits of these two foods in a delicious and healthy dish of chicken with champignon mushrooms? Below are two delicious and easy-to-prepare recipes.
First we dedicate ourselves to the preparation of the mushroom sauce.
We clean the mushrooms very well we must not make the mistake of rinsing them, even under running water, as they would lose a lot of aroma and flavor. We must therefore simply scratch them so that we can remove the soil and, in case they are still slightly dirty, let's rub them with a clean cloth.
Cut the larger mushrooms into small pieces and leave the smaller ones whole instead.
We take a spacious pan, put the oil in it and turn on to let it heat up.
We throw the mushrooms into the pan and raise the heat to the maximum for a few minutes, then lower the heat to about half a mile and add the flour first and then the glass of milk, add the salt and pepper and start turning until it forms. a cream without lumps and homogeneous.
Let's take an immersion blender, or better still a mixer, and pour the obtained cream into it, activate it and then create the sauce.
Simultaneously with the cooking of the mushrooms, flour the chicken breast and put it in another pan that we previously heated with the knob of butter, then cook the chicken breast over low heat on both sides for a few minutes until it has a & # 39; # 39golden look.
At this point we add the prepared cream of mushrooms to the chicken breasts, pour the last remaining half glass of milk, mix everything well by cooking the ingredients for about fifteen minutes over very low heat and possibly adjusting the salting.
The foresight to turn the slices of chicken breast just before half-cooking and towards the end of it allows the meat to absorb the sauce in order to have a tender and tasty result.
We garnish with finely chopped parsley and serve to the table still steaming together with a red wine that is still and medium-bodied in order to accompany the flavor of the sauce without overdoing it.