Time 35m Yield 4 servings Number Of Ingredients 7 Steps:
Cook and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet. Add remaining oil and chicken to other side of skillet; cook chicken 6 to 7 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm. Pour broth and wine into skillet with mushrooms; cook and stir 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Spoon over chicken.
Time 1h50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Melt 15g of the butter in a pan. Add the onions and saute until soft. Add the mushrooms and salt and pepper to taste and cook until soft. Add the wine, tomato puree and stock and continue cooking, stirring, until the liquid is well concentrated; chill. Beat out the chicken breasts to an even thickness and place each one on a sheet of foil. Divide the mushrooms mixture between them and dot with the remaining butter. Fold the foil over the top and seal the edges. TO FREEZE Place parcels on a baking sheet and freeze, then pack in a plastic bag. Seal, label and return to the freezer. TO SERVE Place the foil parcels on a baking sheet. Cook from frozen in a preheated hot oven, 220 C , for about 1 hour. Remove the foil and sprinkle with parsley.
Time 35m Yield Serves 4 Number Of Ingredients 0 Steps:
Heat some oil in a pan and cook the chicken. Once the chicken has cooked, add the chopped onion and mushrooms. Pour in the condensed mushroom soup.Fill the tin half way with milk and stir into the curry. Start to boil the water in a pan and cook the rice until soft.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Heat oven to 350. Layer dried beef slices over the bottom of a 9x9 baking pan. Lay chicken breasts over the beef slices. Arrange the strips of bacon over the chicken, making sure to cover the chicken completely. Bake for 30 minutes. Meanwhile, mix the cream of mushroom soup and the sour cream together. Blend well. Pour the soup mixture over the top of the bacon, and spread to cover entirely. (There will be significant juices and fat in the pan- do not drain- the soup will combine with the juices to make the sauce). Return the pan to the oven and continue baking for another 30 minutes, or until the chicken is very tender and the sauce is browned on top. Cut into serving portions.
Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink). In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.
Time 55m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish. Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil. Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
More about “chicken supreme with mushrooms recipes”
Time 2h20m Yield 70-80 servings. Number Of Ingredients 15 Steps:
Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter. , Meanwhile, in several large bowls, combine bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture. , Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish. , Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer. , For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken.
