Best 3 Light Chicken With Mushroom Cream Sauce And Red Peppers Recipes
Indulge in a culinary journey with our tantalizing Light Chicken with Mushroom Cream Sauce and Red Peppers. This delectable dish is not only a treat for your taste buds but also a healthier alternative to traditional creamy chicken recipes. The combination of succulent chicken, sautéed mushrooms, roasted red peppers, and a luscious cream sauce made with low-fat milk and Greek yogurt creates a symphony of flavors that will delight your palate. As a bonus, we've included two additional recipes to satisfy your cravings: Creamy Mushroom Chicken and Chicken with Peppers in Creamy Sauce. Each recipe offers a unique twist on the classic chicken and sauce combination, ensuring that there's something for every palate. So, prepare to embark on a culinary adventure with our Light Chicken with Mushroom Cream Sauce and Red Peppers, along with its equally enticing companion recipes.
Let's cook with our recipes!
LIGHT CHICKEN WITH MUSHROOM CREAM SAUCE AND RED PEPPERS
Make and share this Light Chicken with Mushroom Cream Sauce and Red Peppers recipe from Food.com.
Provided by KMSoprano
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray a saute pan liberally with cooking spray and warm over medium heat.
- Add red pepper and chicken to pan.
- Sprinkle lightly with season salt.
- Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
- Add sour cream and cream of mushroom soup.
- Cook until heated through and sprinkle with black pepper.
- Serve over pasta.
20-MINUTE SKILLET MUSHROOM CHICKEN
Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
- In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
- In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
- Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving
CREAMY CHICKEN AND MUSHROOMS (COOKING LIGHT)
Make and share this Creamy Chicken and Mushrooms (Cooking Light) recipe from Food.com.
Provided by Kim Cherubini
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add chicken, saute' 4 minutes or until done.
- Remove chicken from pan, set aside.
- Heat oil in pan over medium high heat.
- Add shallots; saute' 1 minute.
- Add mushrooms, saute' 4 minutes.
- Add wine, and cook for 3 minutes or until liquid almost evaporates.
- Combine milk and flour in a small bowl; stir well with a whisk.
- Add milk mixture to pan; cook 3 minutes or until slightly thick.
- Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
- Serve over pasta, sprinkle with parsley, if desired.
Tips:
- To save time, use pre-sliced mushrooms and chopped red peppers.
- If you don't have heavy cream, you can use milk or half-and-half instead. Just be sure to add a little cornstarch or flour to thicken the sauce.
- If you want a richer sauce, you can add a tablespoon of butter or olive oil when you cook the mushrooms and peppers.
- To make the sauce even creamier, you can add a quarter cup of grated Parmesan cheese.
- Serve the chicken with your favorite sides, such as mashed potatoes, rice, or pasta.
Conclusion:
This light chicken with mushroom cream sauce and red peppers is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is cooked in a creamy sauce that is flavored with mushrooms, red peppers, and herbs. The dish is served over rice or pasta and is sure to be a hit with the whole family.
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