Best 5 Mediterranean Chicken With Mushrooms And Zucchini Recipes

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE

Steps:

• Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
• Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

MEDITERRANEAN CHICKEN WITH MUSHROOMS AND ZUCCHINI

Steps:

• Preheat oven to 400F Mix 1 Tbs balsamic, rosemary, brown sugar, 3/4 tsp salt and 1/4 tsp pepper. Stir, add oil. Scatter pearl onions over base of glass/ceramic baking dish. Add mushrooms, cap side up. Reserve 1 Tbs of initial mixture. Use half of remaining and brush over mushrooms. Scatter pancetta. Add chicken. Brush with remaining mixture. Roast 30 mins. Meanwhile, toss zucchini in remaining mixture. Mix wine, 2 Tbs balsamic, 1 tsp rosemary and 1/4 teaspoon salt. Remove chicken. Lower temp to 375F. Pour over wine mixture and add zucchini towards edge of pan. Return to oven - 20-30 mins. Salt and pepper to taste. Reserve sauce for table.

MEDITERRANEAN CHICKEN

Steps:

• 1. Cook rice following directions on the package.
• 2. Cook chicken in a large nonstick skillet, over medium high heat for about 4-5 minutes. Remove from pan.
• 3. Add oil and garlic to pan and saute for 30 seconds.
• 4. Next add zucchini, onion, and mushrooms and continue to cook for minutes.
• 5. Add tomatoes and chicken to the skillet. Add broth, basil and salt.
• 6. Bring to a boil, reduce heatl and simmer for 6-7 minutes.
• 7. Add the rice and mix together. Serve hot.

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS

Steps:

• Heat oil in a skillet over medium-high heat.
• Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
• To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
• Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
• Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
• Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
• Add in butter and stir until melted.
• Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
• Season again with salt and pepper.
• Spoon the mixture over the chicken.
• Sprinkle with fresh chopped parsley.

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY

Steps:

• Put chicken in a zip-top bag with enough cornstarch to lightly coat.
• Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.