CHICKEN AND MUSHROOM CREPES

CHICKEN AND MUSHROOM CREPES

A great mushroom chicken recipe to try !
INGREDIENTS
CREPES:

• 3/4 c. all-purpose flour
• 1 1/2 tsp. sugar
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1 c. milk
• 1 tbsp. butter, melted
• 1/4 tsp. vanilla
• 1 egg

INSTRUCTIONS
Lightly grease 7" or 8" skillet. Heat (over medium heat) until butter bubbles. Beat all ingredients together until smooth. Pour 2 to 3 tablespoons batter into pan for each crepe. Cook both sides until golden brown, rotate pan so batter covers pan. Crepes can be stacked between wax paper. Cover to keep moist.

INGREDIENTS
FILLING:

• 1 c. milk
• 1 c. chicken broth
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. butter
• 2 c. cut up cooked chicken
• 1 1/2 c. sliced mushrooms
• 1 (2 oz.) jar pimiento

INSTRUCTIONS
Mix milk, chicken broth, flour, salt, pepper and butter in 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in chicken, mushrooms and pimientos, which have been drained and chopped. Heat through. Heat oven to 350 degrees. Spread about 1/4 cup chicken mixture down center of each crepe; roll up. Place seam side down in ungreased oblong pan, 13"x9"x2". Pour remaining chicken mixture over crepes. Bake until
hot, 15 to 20 minutes.
Crepes can be made ahead and kept in refrigerator up to 2 days. Wrap stacked, cooled, crepes in aluminum foil. To reheat: Place wrapped stacks in 350 degree oven for about 10 minutes.
The mushroom chicken recipe of crepes is ready to serve....enjoy it !

CREAM OF CHICKEN WITH WILD MUSHROOMS SOUP

CREAM OF CHICKEN WITH WILD MUSHROOMS SOUP
A great mushroom chicken recipe to try !
Mushroom Chicken INGREDIENTS

• 1 1/2 gal. chicken stock and meat from chicken legs
• 1/2 c. (8 tbsp.) butter
• 1/2 c. flour
• 1/4 c. sherry
• Salt and pepper
• 1 tbsp. chopped garlic
• Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)
• A few domestic mushrooms
• 1 c. sliced leeks (optional)
• 1/4 c. chopped parsley
• 1/2 tsp. chopped thyme
• 1 pt. heavy cream (optional)

Mushroom Chicken Recipe INSTRUCTIONS
Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute). In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). NOTE WELL: Do not stir mushrooms until they are slightly browned on first side. Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed
soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup). The mushroom chicken recipe is ready to serve..nice ! Enjoy it !

CHICKEN BREASTS MUSHROOMS AND MARSALA

CHICKEN BREASTS WITH MUSHROOMS AND MARSALA
A nice mushroom chicken recipe to try !
INGREDIENTS

• 3 tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 (5 oz.) boneless, skinned chicken breast halves
• 2 tbsp. unsalted butter
• 1 tbsp. vegetable oil (safflower is lower)
• 6 oz. mushrooms, sliced
• 1/4 c. Marsala wine
• 1/4 c. beef broth
• 2 tsp. cornstarch

INSTRUCTONS
Combine flour, salt and pepper on piece of waxed paper. Dredge chicken in flour mixture to coat well. Heat 1 tablespoon of the butter and oil in large, heavy skillet. Add chicken and brown on both sides in skillet over moderate heat. Drain chicken on paper toweling.

Add remaining 1 tablespoon butter to skillet. Add mushroom and saute over moderately high heat 3 minutes. Add Marsala wine. Scrape up brown bits from bottom of skillet. Remove from heat.
Place chicken in microwave-safe 8x12x2 inch baking dish with thickest parts toward outside. Pour mushroom-wine mixture over all. Cover with waxed paper. Microwave at 100% power 6 to 8 minutes until chicken is tender, rotating casserole 180 degrees at high time. Remove chicken
and mushrooms with slotted spoon to bowl. Keep warm. Whisk together the broth and the cornstarch in a small bowl until smooth. Stir the cornstarch mixture into the baking dish liquid.

Microwave, uncovered, at 100% power for 2 to 3 minutes until sauce thickens and boils, whisking at half time. Return chicken and mushrooms to baking dish. Spoon sauce over top. The mushroom chicken recipe is ready to serve with noodles...nice ! Enjoy it !

CHICKEN, TOMATO AND MUSHROOMS RECIPE

CHICKEN, TOMATO AND MUSHROOMS RECIPE
A nice mushroom chicken recipe to try !
INGREDIENTS

• chicken parts or a whole chicken cut up
• 1-1/2 tablespoons oil
• 1 medium onion
• 2-3 cloves of garlic
• 1 can diced stew tomatoes
• 1 can cream of mushroom soup
• 1 can golden mushroom soup
• 1 cup water
• seasoning to taste

INSTRUCTIONS
In a large pot, put in oil, add onions and garlic, sauté them until tender, Salt and pepper chicken then put chicken parts into pot and let them cook until they are browned. Add tomatoes, and both cans of soup, stir together until well mixed then add the water, stir again until well mixed.

Let simmer for about 1/2 hour stirring occasionally, it will start to thicken, if it is too thick just add a little more water. Add seasoning to taste and allow to cook for another 1/2 hour or until it
is to your preferred thickness. Serve over rice. This dish is great with a salad and hot buttered bread. The mushroom chicken recipe is ready to serve....Enjoy it !

CHICKEN IN MUSHROOM SAUCE

CHICKEN IN MUSHROOM SAUCE
A great mushroom chicken recipe to try !
INGREDIENTS

• 4 chicken breasts
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 can cream of mushroom soup
• 1/2 cup of water
• seasonings of your choice
• rice or pasta

INSTRUCTIONS
In a skillet, saute chicken with onion and garlic until tender. Add desired seasonings during cooking (season salt, sage or Bell's Seasoning, garlic, and onion powder work well).
When chicken is done, add soup and water.
Bring to a simmer for 5 minutes and serve over rice, noodles or other pasta, if desired. The mushroom chicken recipe is ready...enjoy it !

SPINACH AND MUSHROOM STUFFED CHICKEN

SPINACH AND MUSHROOM STUFFED CHICKEN
A nice mushroom chicken recipe to try !
INGREDIENTS

• 4 boneless skinless chicken breasts
• handful of fresh spinach
• 12 oz. white mushrooms
• 2 tbsp. olive oil
• lemon pepper
• garlic salt

INSTRUCTIONS
Pre heat oven to 400°F.
Slice chicken breast to form a pocket for stuffing or flatten by pounding between two sheets of plastic wrap until thin enough to roll up.
Chop mushrooms and spinach, mix in bowl with olive oil and lemon pepper.
Stuff chicken with mixture and lightly season with garlic salt.
Fasten with a toothpick, if needed.Place on broiler pan.
Bake on center rack of oven for 45 minutes to an hour. The mushroom chicken recipe with spinach is ready to serve...nice ! Enjoy it !

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SWISS PORTABELLA MUSHROOM CHICKEN BREASTS

SWISS PORTABELLA MUSHROOM CHICKEN BREASTS.... a nice mushroom chicken recipe to try !

INGREDIENTS

• skinless boneless chicken breasts
• sliced portabella mushrooms or whole caps
• swiss cheese
• Italian dressing
• lemon juice
• rosemary
• parsley
• various spices

INSTRUCTONS
(Optional) Marinate Chicken breasts with lemon juice, herbs, and spices overnight.
Place chicken in casserole dish with marinade covering bottom (at very least) to prevent drying.
Bake @ 350° for 35 Minutes
Meanwhile place mushroom slices into separate baking dish covered with Italian dressing. Put into oven about 15 minutes after chicken has been placed into oven.
Once the chicken's 35 minutes is up, place single mushroom slice on top of individual chicken breasts, and cover with a slice of baby swiss cheese. (Use a separate baking sheet, etc.)
If using whole portabellas, (caps) then place chicken on top of caps, then cheese on top of chicken.
Cook additional 5-10 minutes, or just before cheese starts to brown
The mushroom chicken recipe is ready to serve....great taste. Enjoy !

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