Sauteed Chicken With Mushrooms and Cream
If you want to add more gluten free, primal, and ketogenic recipes to your recipe box, Sauteed Chicken With Mushrooms and Cream might be a recipe you should try. One serving contains 617 calories, 39g of protein, and 47g of fat. This recipe serves 4. For $1.6 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe is liked by 3 foodies and cooks. A mixture of ground pepper, mushrooms, mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It works well as a rather cheap main course. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 53%. If you like this recipe, take a look at these similar recipes: Sauteed Mushrooms With Tarragon Cream Sauce, Sauteed Chicken With Asparagus And Mushrooms, and Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 1/2 pounds frying chicken parts
2 cups mushrooms, cleaned and sliced
2 cups mushrooms, cleaned and sliced
3 tablespoons butter
1 tablespoon olive oil
Salt to taste
Fresh ground black pepper
1/2 cup dry white wine
1/4 cup heavy cream
Equipment:
paper towels
frying pan
Cooking instruction summary:
Rinse the chicken in cool water, then pat dry with clean paper towels Set a heavy-bottomed frying pan over moderately-high heat Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper Saute for 5-6 minutes, basting with the juices and fat, until underside is browned. Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear. While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning When chicken is finished cooking, remove to a warm plate Rapidly spoon all but a tablespoon of fat out of the pan. Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken Add the chicken and baste with the sauce and mushrooms. Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature Season again if necessary with salt and pepper
Step by step:
1. Rinse the chicken in cool water, then pat dry with clean paper towels
2. Set a heavy-bottomed frying pan over moderately-high heat
3. Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan
4. When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper
5. Saute for 5-6 minutes, basting with the juices and fat, until underside is browned.
6. Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear.
7. While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning
8. When chicken is finished cooking, remove to a warm plate
9. Rapidly spoon all but a tablespoon of fat out of the pan.
10. Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off
11. Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken
12. Add the chicken and baste with the sauce and mushrooms.
13. Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature
14. Season again if necessary with salt and pepper
Nutrition Information:
covered percent of daily need
