113 chicken saute mushrooms Recipes

boneless chicken breasts coat with progresso italian bread crumbs and add garlic powder, sliced mushrooms saute in a pan with olive oil, spinach can use baby too, steam spinach until cooked, fettuccine , linguine, or penne pasta cook pasta until al dente, eggs beaten add a little milk, heavy cream add garlic powder and heat until warm

whole wheat pasta , catelli healthy harvest (1 package), garlic, minced, zucchini, thinly sliced, mushrooms, fresh, thinly sliced (1 cup), onion, thinly sliced, olive oil (2 tbsp), tomatoes, undrained, cut in small pieces (14 oz), chicken or turkey, cooked, cubed (1 cup), water (1/2 cup), basil, dried leaves (1 tsp), salt (1/2 tsp), pepper, ground black

boneless skinless chicken breasts, butter, minced garlic, mushroom, finely chopped, white wine, consomme, cooked ham, finely chopped, fine breadcrumbs, chopped fresh parsley, egg yolk, beaten, sherry wine, butter, white wine, chicken stock, cornstarch, white wine, chopped mushroom , sauted in butter for garnish

boneless chicken breasts , flattened, pineapple chunks, mushroom pieces or 8 oz fresh s, sliced and sauted in, butter, deli sliced honey-roasted ham, monterey jack cheese, mesquite marinade

olive oil, chopped onions (yellow is best for sauteing ), salt, garlic cloves, minced, butter (or more olive oil), mushroom, sliced, soy sauce, red wine, chicken broth or 1/4 cup vegetable broth, wheat berries, cooked (see basic cooked wheat berries for basic instructions), white rice or 1 1/2 cups brown rice, cooked, chopped fresh thyme, chopped fresh rosemary, lemon zest

chicken broth, dried orzo pasta, margarine, onions, cut into thin wedges, dark brown sugar, mushrooms, thinly sliced, salt and pepper

chickens, quartered, clarified butter for browning, salt and pepper to taste, brown veal stock or brown chicken stock, enriched with browned trimmings, carrots, medium chop, onions, medium chop, tomato paste, bouquet garni ( thyme, parsley stems, peppercorns, bay leaf, all wrapped in cheesecloth), sliced mushrooms, shallot, small dice, cognac, white wine, enriched stock, tomato concasse, unsalted butter, salt and pepper to taste, chopped tarragon, chopped chervil

mushroom, zucchini, onion, olive oil or salad oil, chicken cutlets, flour, diced tomatoes, balsamic vinegar or 3 tbsp red wine vinegar, salt

broccoli (cut up ), butter (divided ), boneless skinless chicken breast halves (1 lb), sliced carrot, mushroom (sliced ), milk, black pepper, cream of broccoli soup (campbell is the best)

vegetable oil, divided, chicken tenders, cut into bite-size pieces, chopped yellow onion, chopped green bell pepper, mushrooms, sliced, italian-style tomatoes , slightly pureed in food processor, dried basil, dried oregano, salt, fresh ground pepper, rigatoni pasta , cooked according to package directions and drained, freshly grated parmesan cheese

broiler-fryer chicken, quartered, salt , pepper and ginger to taste, butter or 2 tbsp oil, to saute in, sauterne white wine, cream of mushroom soup, parmesan cheese, instant coffee

boneless skinless cooked chicken, diced (you can also use leftover chicken or pork which is a great way to clean out your cabinet), olive oil, salt, ground black pepper, quick cooking couscous, i like near east brand but you can use any kind you like , and i also cook it in vegetable broth to a (follow directions on the package), dried shiitake mushroom (1 package of the shitake mushrooms, i rehydrate in hot boiling water and get out approximately 1 cup), fresh shiitake mushroom, thin sliced, edamame, shelled (i find them right in the grocery store freezer section), scallions, diced fine, olive oil to saute the vegetables, sesame oil, vegetable oil, soy sauce, mushrooms , water from the shitakis, red pepper flakes (to taste), honey, toasted sesame seeds, kosher salt , to taste, ground black pepper , to taste

broiler-fryer chickens (whatever s on sale!) or 8 chicken parts (whatever s on sale!), cream of chicken soup, cream of mushroom soup, chicken stock , from cooked meat or 2 cups canned chicken broth, grated colby cheese, sliced mushrooms, butter, for sauteing, minced garlic, spaghetti or 1 (16 oz) package angel hair pasta, salt and pepper, garlic salt (about 4 tbsp. is what i use), paprika (garnish ) (optional), parsley (garnish ) (optional), bacon bits (garnish ) (optional), sour cream (garnish ) (optional)

whole chicken, goat cheese, room temperature, chopped fresh rosemary leaves, extra-virgin olive oil, plus more for sauteing, salt and freshly ground black pepper, butter , plus 1 tablespoon, chopped shallots, morel mushrooms, cleaned and sliced in half lengthwise (substitute 1 oz dried morels, rehydrated), black trumpet mushrooms , cut into 1 1/2-inch pieces, chicken stock or broth, chopped chives

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

sliced mushrooms, laughing cow light garlic and herb cheese, fat free sour cream, chicken broth , plus, chicken broth, for sauteing, white wine (optional), salt, pepper

butter, divided, shallots, thinly sliced, chopped fresh lemon thyme or 1 tsp fresh summer savory, fresh wild mushrooms (read *note), brown button mushroom, thickly sliced, madeira wine, french haricots vert, ends trimmed (or any small, slender green beans), fresh low sodium vegetable broth or 3 tbsp fresh chicken stock, salt & freshly ground black pepper

orzo, water, oil, garlic, chopped onion, chopped celery, ranch seasoning, chicken bullion cube or 1 cup chicken broth, chopped mushrooms *(optional), chopped apple, chopped spinach, salt /pepper to taste * optional