Best 6 Chicken In Tomato Mushroom Sauce Recipes

CHICKEN WITH TOMATOES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
• Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
• Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

EASY BAKED CHICKEN WITH TOMATOES AND MUSHROOMS

Steps:

• Heat the oven to 350 F.
• Combine flour with salt and pepper; dredge chicken pieces in the mixture. Reserve the excess flour mixture.
• Heat butter and oil in a skillet over medium-low heat; brown chicken pieces slowly, until golden brown. Remove chicken to a baking dish or covered oven-safe Dutch oven .
• In the same skillet, brown mushrooms and onions. Stir in the reserved flour from coating the chicken. Add tomatoes and bay leaves, blending well.
• Cook the tomato and mushroom mixture for about 4 minutes. If the mixture is too thick, add some chicken broth.
• Pour the tomato mixture over the chicken in the Dutch oven. Cover the pan and bake in the preheated oven for 40 minutes or until chicken is tender.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

CHICKEN WITH MUSHROOMS AND TOMATOES

Steps:

• Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.

CHICKEN WITH MUSHROOMS AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate.
• Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer. Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
• Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.

CHICKEN WITH SUN-DRIED TOMATO-MUSHROOM SAUCE

Steps:

• Heat 2 tsp.
• oil in a large non-stick skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to pan; cook 4 minutes on each side or until done.
• Remove from pan; keep warm.
• Reduce heat to medium.
• Add 2 tsp.
• oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
• Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
• Spoon sauce over chicken; sprinkle with parsley.
• Serve over pasta.