CREAMY MUSHROOM CHICKEN

I have to share this recipe with you all.  

I made this for dinner and my whole family cleaned their plates!!  

I got the recipe from Real Mom Kitchen.  She "ROCKS"!

It's called 

"Creamy Mushroom Chicken".

  We are not a mushroom eating family so we took them out.  And it still turned out delicious!

It was so easy to make and the taste was 

"OUT OF THIS WORLD"!  

Here is the recipe:


Creamy Mushroom Chicken

• 4 or 5 slices bacon (I used turkey bacon)
• 4 chicken breasts
• salt & pepper
• 2 Tbsp. butter
• 1 large onion, diced
• 8 oz mushrooms, sliced 
• 2 cans (10 3/4 oz) cream of mushroom soup
• 1/4 cup chicken broth
• 2/3 cup Monterrey jack cheese
• 8 oz spaghetti, fettuccine (what I used) or linguine
• parsley, optional for garnish

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet, cook the bacon. Place bacon on a paper towel lined pate to drain and set aside. Leave bacon drippings in the pan.
3. Season chicken breasts with salt and pepper.
4. Add butter to the pan and cook chicken breast until brown on both sides. Remove from the pan and place in a 9 x 13 inch baking dish.
5. Add the onion to the pan and cook for 1 minute. Then add the mushrooms and cook until the mushrooms and onion are tender.
6. Add the soup, chicken broth and cheese. Heat until the cheese is melted.
7. Spoon the sauce over the chicken in the 9 x 13 dish.
8. Bake at 350 degrees for 25 minutes.
9. While the chicken bakes, cook the pasta.
10. Crumble reserved bacon.
11. Serve chicken on top of the cooked pasta with sauce and sprinkle with crumbled bacon and parsley if desired..
12. Enjoy!

EASY PEASY CHICKEN PICCATA...YUMMY!

Have you ever had Chicken Piccata? Oh my, it is amazing!!  I have always purchased Chicken Piccata  from Sams Club, and now I have a recipe.  I have a private chef who teaches me everything in the kitchen....his name is Chef John, from Foodwishes.com  He is AMAZING!!  I'll share him with you, if you need an amazing recipe :-)

You can check out the VIDEO RECIPE HERE

CHICKEN PICCATA RECIPE:

2 boneless skinless chicken breasts, pounded to 1/2-inch thickness

salt and fresh ground black pepper as needed

cayenne to taste

all-purpose flour for dredging

2 tablespoons olive oil

1 tablespoon capers, drained (tip: for more intense flavor, mince 1 teaspoon of the capers, leaving the rest whole)

1/2 cup white wine

1/4 cup fresh lemon juice

1/4 cup water or chicken stock

3 tablespoons cold unsalted butter, cut in 1/4-in slices

2 tablespoon fresh Italian parsley, chopped

DIRECTIONS:

Tenderize the chicken using a mallet.

Season cutlets with salt and pepper & cover with flour. 

Heat olive oil and brown the chicken for about 4-5 min per side.  

Remove chicken and keep warm in oven or microwave.

Place capers in pan and crush ½ of the capers.  Cook in pan for around 30 sec.  Add white wine, I use cooking white wine & cook for about 2 min, reducing the liquid by half.  Add lemon juice and water or chicken stock, and butter. Reduce heat, add parsley then add chicken to heat.  

ENJOY!!

:-)