Healthy Chicken Recipes

Save and Share Pan-fried chicken in mushroom sauce Recipe

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Pan-fried chicken in mushroom sauce recipe - How to make pan-fried chicken in mushroom sauce

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pan-fried chicken in mushroom sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Pan-fried chicken in mushroom sauce.

Moderately easy
Serves 6
READY IN 1½ - 1¾ HRS
Freezable

Ingredients

2 tbsp sunflower oil
6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks
700ml/1¼ pts chicken stock (or water)
50g butter
1 onion , finely diced
400g mixed wild mushrooms
300ml/½ pt dry white wine
284ml pot double cream

Method

Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.

Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.

While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.

Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

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Like this?

Try some of our other chicken dishes, Mustard-stuffed chicken, Chicken cacciatore or Parmesan spring chicken.

Nutrition per serving

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

Recipe from Good Food magazine, October 2004.

More Chicken Recipes:

Chicken noodle soup

One-pot chicken chasseur

Mustard-stuffed chicken

Save and Share Pan-fried chicken in mushroom sauce Recipe

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Chicken noodle soup recipe - How to make chicken noodle soup

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try chicken noodle soup Recipe. Enjoy our collection of quick & easy recipes and learn how to make chicken noodle soup.

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds, too

Easy
Serves 4
Prep 10 mins
Cook 30 mins
Low-fat

Ingredients

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove , finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , shredded
2 tsp soy sauce , plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Method

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.

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Make it vegetarian

Replace the chicken with 175g/6oz firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.

Nutrition Per serving

217 kcalories, protein 26g, carbohydrate 26g, fat 2 g, saturated fat 0.4g, fibre 0.6g, sugar 1g, salt 2.52 g

Recipe from Good Food magazine, February 2006.

More Chicken Recipes:

One-pot chicken chasseur

Mustard-stuffed chicken

Save and Share chicken noodle soup Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

One-pot chicken chasseur recipe - Hot to make one-pot chicken chasseur

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try one-pot chicken chasseur Recipe. Enjoy our collection of quick & easy recipes and learn how to make One-pot chicken chasseur.

Easy
Serves 4
Prep 20 mins
Cook 1 hr 30 mins
Freezable

Ingredients

1 tsp olive oil
25g butter
4 chicken legs
1 onion , chopped
2 garlic cloves , crushed
200g pack small button or chestnut mushrooms
225ml red wine
2 tbsp tomato purée
2 thyme sprigs
500ml chicken stock

Method

Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.

Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

Try

Like this?

Try some of our other easy one-pot recipes, Chinese-style braised beef one-pot, Chilli chicken one-pot or One-pot mushroom & potato curry.

Nutrition per serving

439 kcalories, protein 35g, carbohydrate 7g, fat 28 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.11 g

Recipe from Good Food magazine, February 2009.

More Chicken Recipes:

Mustard-stuffed chicken

Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad

Save and Share one-pot chicken chasseur Recipe

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Mustard-stuffed chicken recipe - How to make Mustard-stuffed chicken

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mustard-stuffed chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mustard-stuffed chicken.

Easy
Serves 4
Prep 10 mins
Cook 20 mins

Ingredients

125g ball mozzarella , torn into small pieces
50g strong cheddar , grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers

Method

Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

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Tip

If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

Make it veggie

Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.

Nutrition per serving

367 kcalories, protein 49g, carbohydrate 0g, fat 19 g, saturated fat 10g, fibre 0g, salt 1.93 g

Recipe from Good Food magazine, November 2007.

More Chicken Recipes:

Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad

Chicken Salad Sandwiches

Save and Share Mustard-stuffed chicken Recipe

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Posh chicken nuggets recipe - How to make Posh chicken nuggets

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Posh chicken nuggets Recipe. Enjoy our collection of quick & easy recipes and learn how to make Posh chicken nuggets.

Easy
Serves 2
Ready in 30 mins
Freezable

Ingredients

2 chicken breast fillets
oil , for frying
panko , for coating (see tip below)
flour , for dusting
1 egg , beaten
chips and sauce, to serve

Method

Cut the skinless chicken breast fillets into 5 or 6 pieces each. Heat a wok 1/3 full with oil and heat until a pinch of panko will brown in 1 minute.

Dust the chicken pieces in flour, then dip in beaten egg followed by a good coating of panko.

Fry in batches on all sides until golden brown, then put in a 200C/fan 180C/gas 6 oven for 5 minutes to finish cooking. Serve with chips and sauce for dipping.

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Panko breadcrumbs

Used across most of Asia, 'panko' literally means 'breadcrumbs' in Japanese. You'll find two varieties - white panko, from crustless bread and tan panko, made from the whole loaf. Unlike their western counterpart, panko breadcrumbs don't easily absorb oil, so you are left with a lighter, less greasy end product. Panko breadcrumbs can be used to add crunch to a gratin, macaroni cheese, homemade onion rings, chicken katsu, Scotch eggs or fishcakes.

Recipe from olive magazine, August 2011.

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