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Chicken with Mushroom Sauce Recipes


Gold Post Medal for All Time! 677 Posts
December 12, 2016

chicken with mushroom sauce on plateThis is the best chicken dish I have made in years. The leftovers were even better the next day. You won't need to go to a restaurant after you taste this. I had chicken purchased on sale, and my store had a terrific sale on mushrooms, so this dish was very inexpensive as well.

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 1/2 hour or less

Yield: 4 servings

Source: Taste of Home

Link: http://www.tasteofhome.com/recipes/contest-winning-chicken-with-mushroom-sauce

Ingredients:

  • 2 tsp cornstarch
  • 1/2 cup milk (I used 2%)
  • 4 boneless skinless chicken breast halves (4 ounces each) NOTE: I used boneless, skinless thighs
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 lb sliced fresh mushrooms
  • 1/2 medium onion, thinly sliced
  • 1/4 cup sherry or chicken broth (I used broth)
  • 1/2 tsp salt
  • 1/8 tsp pepper
chicken with mushroom sauce ingredients
 

Steps:

  1. Mix the cornstarch and the milk in a cup until lump-free. Set aside.
  2. corn starch and milk in cup
     
  3. Pound the meat until 1/4-inch thick.
  4. pounding chicken pieces
     
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  5. In a large, nonstick pan, add the olive oil and brown the meat, 5-6 minutes per side.
  6. chicken in pan
     
  7. Remove the meat and set aside.
  8. cooked chicken on plate
     
  9. Melt the butter. Saute the mushrooms and the onions until soft.
  10. onion and mushrooms in pan
     
    cooked chicken and onion in pan
     
  11. Stir in the sherry or the broth, salt and pepper and bring to a boil.
  12. cooked chicken and onion in pan
     
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  13. Stir the cornstarch mixture once more and add to the pan.
  14. cooked chicken and onion in pan
     
  15. Return to a boil, and cook, stirring often, until thickened, 1-2 minutes.
  16. Add the chicken, and heat through.
  17. chicken added to mushroom sauce
     
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Diamond Post Medal for All Time! 5,887 Posts
August 22, 2008

Combine chicken, rice, bread crumbs, celery and pimento. To the beaten eggs, add salt, poultry seasoning and broth (or use 2 cubes chicken bouillon dissolved in 2 cups hot water, then cooled); mix thoroughly.

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