Take a Wok on the Wild Side with this Panda Express Mushroom Chicken Recipe!
A quick and easy recipe video for Panda Express Mushroom Chicken, a flavorful and delicious dish.
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Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
My Family is OBSESSED with this Chicken Scallopini Recipe
Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
Chicken with Creamy Mushroom Sauce Recipe
Today I'm sharing with you a recipe to make Roasted Chicken Breast with Creamy Mushroom Sauce. This is a great weeknight recipe that takes under 30 minutes to make. Serve with your favourite seasonal vegetables and roasted potatoes.
So if you would like to learn how to make Chicken with Mushroom Sauce then just follow this Chicken with Mushroom Sauce Recipe.
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
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Chopping Board
Fry Pan
Baking Dish
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RECIPE
4 Chicken Breasts (Skin on)
2 Garlic Cloves
1 Teaspoon Dried Thyme
60g | 4 Tablespoons Butter
Salt + Pepper
5ml | 1 Teaspoon Oil
10 White Button Mushrooms
60ml | 1/4 Cup White Wine
125ml | 1/2 Cup Cream
10ml | 2 Teaspoons Soy Sauce
Juice of 1 Lemon
Dice the garlic cloves until fine, place in a small bowl. Add the dried thyme and room temperature butter. Mix together until everything is well combined. Loosen the skin on the chicken breasts and push the butter underneath. Season both sides of the chicken with salt and pepper. Heat a medium sized fry pan to high heat and pour in the oil. Place the chicken breasts in skin side down. Cook for a few minutes before turning to sear the other side. Place the chicken breasts into a baking dish and place in a 200 degree Celsius over or 400 degree Fahrenheit oven for 20-25 minutes or until cooked through. When the chicken has 5 minutes left to cook slice the mushrooms and place into the pan we used earlier. Cook for 3-4 minutes until browned. Pour in some white wine to deglaze the pan and let it reduce by at least half. Remove the chicken from the oven and transfer to a cutting board to rest. Pour the cream, soy sauce, and lemon juice in the pan with the mushrooms and turn the heat to low. Let it cook until the sauce has thickened. Slice up the chicken and place on plate. Spoon over the mushroom sauce and serve with your favourite vegetables and roasted potatoes.
Serves 4 | Calories 440 | Fat 24g | Protein 41g | Carbs 2g |
Sugar 2g | Sodium 89mg
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Garlic Mushroom Chicken Thighs
Garlic Mushroom Chicken Thighs is a quick throw together recipe all cooked in one pan! Low Carb/Keto approved.
RECIPE:
Creamy chicken with mushroom sauce
Grilled Chicken with Mushroom Sauce, resturant quality recipe By Food Fusion
Now make restaurant quality Grilled Chicken with Mushroom Sauce at home with this recipe. Again a highly requested recipe for our fans. We love you all #HappyCookingToYou #FoodFusion #Steak
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Grilled Chicken with Mushroom Sauce
Recipe in English:
Ingredients:
Grilled Chicken:
• Chicken breast fillets 2
• Lemon juice 1 tbs
• Black pepper ½ tsp
• Salt ½ tsp
• Oil/butter 2 tbs
Sautéed/grilled vegetables:
• Butter 1 tsp
• Carrot 1
• Cucumber 1
• Tomato 1
• Lemon 1/2
• Peas ½ cup boiled
• Capsicum ½
• Garlic 1
• Salt to taste
• Black pepper to taste
Mushroom sauce:
• Mushrooms 1 cup (fresh or canned)
• Oil 1 tbs
• Butter 2 tbs
• Garlic paste 1 tbs
• Chicken stock ½ cup
• Mushroom can water ½ cup
• Milk ½ cup
• Tetrapak cream ½ cup
• Black pepper to taste
• Salt to taste
• Thyme 1 tsp
Directions:
For Grilled chicken:
-Take two chicken breast fillets, remove thin piece to flatten back.
-Pound both sides with hammer to flatten them. Use plastic bag for smooth exterior.
-Coat fillets with lemon juice, salt and pepper, marinate for 20-30 mins.
-Heat grill, add butter and grill/cook fillets for 3 mins each side or until cooked on lower medium flame.
-Set aside cooked fillets.
For sautéed/grilled vegetable:
-Take vegetables of your choice cut them in wedges and sauté/grill them for 4-5 in a pan with butter, garlic, salt and black pepper, set aside.
For Mushroom sauce:
-Cut mushroom into slices.
-In a saucepan, heat oil and butter, add garlic and sauté little.
-Add slice mushrooms and cook for 4-5 minutes.
-Add chicken stock, mushroom can water, milk and tetrapak cream and mix well.
-Add black pepper,salt and thyme and cook on low heat for 3 mins or until desire thickness.
-For serving add chicken fillet in a plate, pour mushroom sauce and serve with sautéed vegetables.
Recipe in Urdu:
Ajza:
Grilled Chicken:
• Chicken breast fillets 2
• Lemmo ka rus 1 tbs
• Kali mirch ½ tsp
• Namak ½ tsp
• Oil/Makhan 2 tbs
Sautéed/grilled vegetables:
• Makhan 1 tsp
• Gajar 1
• Kheera 1
• Tamatar 1
• Lemon 1/2
• Matar ½ cup boiled
• Shimla mirch ½
• Lehsan 1
• Namak to taste
• Kali mirch to taste
Mushroom sauce:
• Mushrooms 1 cup (fresh or canned)
• Oil 1 tbs
• Makhan 2 tbs
• Lehsan paste 1 tbs
• Chicken stock ½ cup
• Mushroom can water ½ cup
• Doodh ½ cup
• Tetrapak cream ½ cup
• Kali mirch hasb e zaroorat
• Namak hasb e zaroorat
• Thyme 1 tsp
Directions:
For Grilled chicken:
-Chicken breast fillets ka thin piece ko nikal lein.
-Dono sides ko hammer ker k hamwar ker lein.Plastic bag istamal karein.
-Fillets ko lemmo ka ras,namak aur kali mirch powder mein ache tarhan coat ker k 20-30 mins kliya marinate ker lein.
-Grill ko garam karein,makhan dal ker fillets ki ek side ko 3 mins kliya grill ker lein ya halki ancch per pak janay tak paka lein.
-Fillets ko side per rakh dein.
For sautéed/grilled vegetable:
-Apni pasand ki sabzio ko wedges mein cut ker lein,pan mein makhna dal ker 4-5 mins kliya saute/grill karein lehsan,namak aur kali mirch dal ker,side per rakh dein.
For Mushroom sauce:
-Mushroom ko slices mein cut ker lein.
-Sauce pan mein oil aur makhan garam karein,lehsan dal ker saute ker lein.
-Mushrooms slice shamil karein aur 4-5 mins kliya paka lein.
-Chicken stock,mushroom can water,doodh aur tetrapak cream dal ker mix ker lein.
-Kali mirch,namak aur thyme dal ker halki ancch per 3 mins ya sauce garha hunay tak paka lein.
-Serving kliya plate mein chicken fillet rakh ker upper sa mushroom sauce dal dein, sautéed sabzio k saath serve karein.