Creamy Mushroom Chicken

Creamy Mushroom Chicken

Ingredients:

4 boneless, skinless chicken breasts

salt and pepper (to taste)

4 tablespoons butter, divided

1 tablespoon Olive oil

1 medium onion, chopped

8 oz. sliced mushrooms

2 garlic cloves, minced

3/4 cup chicken broth or white wine

1 teaspoon dried thyme

1/4  cup heavy cream

Instructions:

Cut each chicken breast in half horizontally. Pound chicken breasts with a meat mallet until about 1/2 inch thick. Season with salt and pepper. Melt butter in a large skillet over medium high heat.  Add chicken and cook each side for about 7-8 minutes, or until nicely browned. Transfer chicken to a plate. Add 2 more tablespoons of butter to the skillet, along with 1 tablespoon Olive oil. Add mushrooms and onion, cooking until tender. Add garlic, cook for another 2 minutes. Add the wine (or chicken broth) and thyme to the skillet, bring to a boil, and reduce to half. Add the whipping cream. Salt and pepper to taste. Serve the mushroom sauce over the chicken breasts. 

Miss Cindy's Homemade Creamy Chicken Noodle Soup

Wednesday, February 17, 2016 10:55 a.m. by Cindy Rippe

First off, I think the reason this recipe turned out so good was because of the soup base I used. Instead of using canned chicken broth, or bouillon cubes, I used "Better ThanBouillon" you'll find it in the section of the grocery store where the chicken broth is. I love this stuff! It comes in other flavors too, like beef, pork and ham. And I think using heavy whipping cream gives it an incredible creamy texture and flavor! This is by far, the BEST soup I've ever made!! So delicous!

Start out by chopping all of your ingredients, chicken, onion, carrots and celery.

Melt butter and add onion, carrots and celery. Cook until onions are transparent and celery and carrots are soft. About 10 minutes. Add bouillon, slowly add water, whisking together then add chicken and crushed bay leaf.

Cook for about 20 minutes, bring to a boil. Add spices and cook for about 10 more minutes.

In a small bowl add flour and spoon enough of the broth out of the pan, whisking together to adsorb the flour making a runny paste. Whisk the mixture into the soup, this will thicken it a bit and then add the heavy whipping cream. Mix together well. Simmer for 10 more minutes or until noodles are done.

It is so creamy, and delightful!!! Perfect for a cold winter's night.

SOUP'S ON!!!

Miss Cindy's Creamy Chicken Noodle Soup

Ingredients:

2 cups cooked chicken, chopped (I use rotisserie chicken from grocery store)

large onion, chopped

1 cup chopped carrots

1 cup chopped celery

3 tablespoons butter

6 Tablespoons bouillon (I used Better Than Bouillon)

1 teaspoon garlic powder

1 teaspoon Hungarian paprika

1 bay leaf, crumbled

1 teaspoon thyme

3 teaspoons dried parsley flakes

Ground pepper, to taste

16 oz. package of Reames Frozen Noodles

7-8 cups water

2/3 cup heavy whipping cream

3 Tablespoons flour

Instructions:

Melt butter in large dutch oven on medium/high heat (or a large sauce/soup pan) add celery, carrots and onion. Saute until onions are translucent and celery and carrots are soft. (About 8-10 minutes) Add bouillon and slowly add water, stirring well. Add chicken and crushed bay leaf. Bring to a boil. Add frozen noodles and reduce heat to about medium. Cook for about 20 minutes, stirring occasionally. Taste broth to see if it is too salty, if it is, add more water. Add garlic powder, paprika, thyme, parsley and ground pepper. Cook for 10 more minutes. In a small bowl add flour and spoon enough of the broth out of the pan, whisking together to adsorb the flour making a runny paste. Whisk the mixture into the soup, and then add the heavy whipping cream. Mix together well. Simmer for 10 more minutes. Serve hot.

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Chicken Lombary

Chicken Lombardy

This is probably one of my all time favorite chicken recipes! It was so delicious. My husband couldn't get enough of it! Here's how to make it! I hope you enjoy it as much as we did.

Start out by covering the chicken breasts with wax paper, and pound them with a meat mallet until they are about 1/8 inch thick. Then dredge in flour.

In a large skillet heat butter. Cook chicken breast until they are a nice golden color on both sides.

In a separate skillet, cook mushrooms in butter until they are tender. Set aside.

Place chicken in a greased 13x9 baking dish. Sprinkle mushrooms over chicken.

Add wine and chicken broth to pan drippings, stirring constantly. Bring to a boil.

Pour sauce over chicken and mushrooms.

Combine cheeses and green onions. Sprinkle over the top of chicken.

Now it's ready for the oven! Bake for about 25 minutes.

Chicken Lombardy

Ingredients:

• 1 cup Fresh Mushrooms, sliced
• 2 tablespoons margarine or butter,melted
• 4 skinned and boned chicken breast halves
• 1/2 cup all purpose flour
• 1/3 cup margarine or butter, melted and divided
• 1/2 cup Marsala cooking wine
• 1/3 cup chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded Fontina or mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup green onions

Directions: Cook mushrooms in 2 T. butter slowly and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet. Dredge each chicken in flour and brown each side over medium heat until golden, about 3-4 minutes in butter. Place chicken in lightly greased 9x13-inch baking dish. Reserve pan drippings in skillet. Sprinkle mushrooms over chicken. Add cooking wine and broth to pan drippings. Bring to a boil and simmer, uncovered, 8 minutes. Stir in salt and pepper. Pour sauce evenly over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 for 25 minutes. 28 

Broccoli Swiss Cheese Bake

Broccoli Swiss Cheese Bake

Ingredients:

8 cups fresh broccoli (or you can used frozen)

1/2 cup butter

1 tablespoons flour

1 small red onion, chopped

1 1/4 cups whole milk

salt and pepper to taste

3 1/2 cups Swiss cheese, shredded

2 eggs, beaten

Instructions:

Preheat oven to 350 degrees. Place broccoli in a steamer over 1 inch of boiling water, cover. (If using frozen, follow package instructions) Cook until tender, but still firm, about 5-6 minutes. Drain. 

Melt butter in a large skillet over medium heat. Add onions. Saute' onions until tender. Add flour, stirring until flour is absorbed. Gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs. Mix well. Stir broccoli into the mixture. Transfer to a 9 x 13 baking dish. 

Bake for 30 minutes.  

Miss Cindy's Chicken Marsala

Miss Cindy's Chicken Marsala

Ingredients:

For the chicken:

4 skinless chicken breasts

salt and freshly ground black pepper

5 tablespoons olive oil, divided

1 cup mozzarella cheese

For the sauce:

2 tablespoons olive oil

8 oz. mushrooms, sliced

2 1/2 cups Marsala wine

4 cloves garlic, minced

2 cups beef broth

3 tablespoons corn starch dissolved in 3 tablespoons beef broth

1 tablespoon butter

1/4 teaspoon freshly ground black pepper

Instructions:

Pound out chicken breasts to an even 1/4 inch thickness throughout. Season each side with salt and pepper. In a large skillet, heat 3 tablespoons olive oil over medium heat until hot. Place chicken in skillet, without over crowding (cook in two separate batches if needed) Cook 4-5 minutes on each side, until nicely browned on both sides and no longer pink in the middle. Transfer cooked chicken to a baking pan and cover with foil to keep warm.

In the same skillet (don't wash skillet) add 2 tablespoons olive oil over medium heat until oil is hot. Add mushrooms and stir 1 to 2 minutes. Add remaining sauce ingredients. Stir and bring sauce to a boil. Reduce heat and let the sauce simmer for about 45-50 minutes (stirring occasionally) or until sauce is reduced by one-fourth of it's original volume. The finished sauce will be dark brown and thickened. Remove from heat, set aside.

Sprinkle mozzarella cheese evenly on top of chicken breasts on a baking pan. Broil 3-4 minutes or until cheese is melted.

Serve chicken immediately, generously drizzle Marsala sauce over chicken. The extra sauce is delicious over mashed potatoes, rice or angel hair pasta.