My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Mushroom Stuffed Chicken Breast
Chicken breasts stuffed with garlicky buttery mushrooms littered with some token bits of spinach. Not at all complicated to make, just a handful of simple ingredients, seriously delish!
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Chicken Leek and Mushroom Saucy Dinner
A really tasty creamy chicken and mushroom dinner idea that tastes so good!
Ingredients:
500g (1lb)chicken
200g mushrooms
Butter
Garlic
400ml chicken stock
1 Leek, or you can use spring onions
200 to 300ml sour cream
Serve with rice or pasta
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#chickenandmushroom
GOURMET CREAMY CHICKEN WITH LEEKS AND MUSHROOMS
Creamy chicken breast with mushrooms and leeks
Ingredients:
3 boneless, skinless chicken breasts.. (sliced to make a total of 6)
salt and pepper to taste
1 tbsp. olive oil
3 tbsp. butter
1/2 Lb. brown mushrooms @ 16-18 (be sure to wipe clean)
3 leeks sliced using white and light green parts only.. (be sure to clean)
1/3 cups white wine
1 cup heavy cream or half and half
Directions: season chicken breast and pan fry in olive oil and butter for 3-4 minutes per side. Once chicken is done allow to rest.
Wipe out pan and add leeks and mushrooms with a pinch of salt. cook for 5 mins. add wine and cook for another 2 mins. add cream cook for another 5 mins. The stir in a tablespoon of butter. Add chicken back to the pan.. spoon sauce over chicken .. Serve with rice or noodles. We served with brown rice... Enjoy!
Roasted Fennel
Ingredients:
1 tsp. olive oil
1 fennel bulb
2-3 tbsp. parmesan cheese grated
salt and pepper to taste
1 tsp. fennel fronds, minced (optional)
Directions:
preheat oven to 375
Trim one inch off the bottom of the bulb. Using a sharp knife or mandoline. Thinly slice the rest of the fennel bulb. Place in a roasting pan or baking sheet and drizzle with olive oil. Toss to coat then sprinkle with cheese. Season with salt and pepper and roast for 30 minutes, or until fennel starts to turn brown. Enjoy!
Valerie Bertinelli's Chicken with Creamy Mushrooms, Fennel and Leeks | Food Network
Cook along with Valerie as she makes a creamy sauce of leeks, fennel and mushrooms to pair with juicy chicken breasts!
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Chicken with Creamy Mushrooms, Fennel and Leeks
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
2 large leeks, white and light green parts only
4 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon thyme leaves, plus more for garnish
4 tablespoons olive oil
1/2 bulb fennel, cored and thinly sliced
6 ounces shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup dry white wine
1 cup heavy cream
Directions
Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.
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Valerie Bertinelli's Chicken with Creamy Mushrooms, Fennel and Leeks | Food Network
Chicken with Creamy Mustard Sauce 20210902
Everybody will love this chicken with creamy mustard sauce. Just 4 base ingredients – chicken, cream, Dijon and wholegrain mustard – with the option to elevate it to dinner-party-worthy with the addition of fresh tarragon and parsley!
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