Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Recipes For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Thursday 21 August 2014

Recipes For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Recipes For Chicken Breast Biography

Source:- Google.com.pk

This is a super simple, very flavorful recipes for chicken breast dish that will cost about the same for six servings as you’d pay for one at a family style meal. Plus, you’ll be using fresh, delicious ingredients. No jelly-like cream sauces from a can here. I really like the flavor that it lends to sauces but if you don’t want to use it, just replace it with the same volume of chicken broth. I also used pre-sliced mushrooms but only because the store was out of whole mushrooms. I would prefer to cut my own and slice them thinner than these were but you can’t have everything in life, right?

If you’re not a fan of parsley, you could also stir in some fresh baby spinach because we all know that spinach, mushrooms, cream and chicken play well together. Parsley just happens to be far less expensive and I like it all the same. This is a recipe I got who really cooks without a recipe and always serves up wonderfully flavourful entrees. It is delicious and quick to make, and I came up with a recipe from what he said he thought he had added, and it turned out really good. This can be done on the bbq or baked in the oven .

Preparation Time :

This recipe has about a 10 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 1 hour. Here are my tips on how to cook the recipes for chicken breast and recipe is here to get you started .

Ingredients:

2 Tbsp olive oil

½ med. onion

3 cloves garlic

1 lb. mushrooms

2 Tbsp all purpose flour

1 tsp chicken base

1 cup water

½ cup half & half

½ tsp dried thyme

to taste salt and pepper

¼ bunch fresh parsley

2 oz. parmesan

8 oz. pasta

2 lg. chicken breasts

Method:

Season the chicken breasts on both sides with salt and pepper (or any other seasoning you like).
Cook on a grill about 8 minutes per breast.
Alternatively, you can cook them in a non-stick skillet over medium-high heat for about 5 minutes per side or until cooked through.
Keep the chicken on a plate covered with foil until ready to eat.
While the chicken is cooking, prepare the sauce.
Cut the onion into a small dice and mince the garlic.
Cook them in a large skillet over medium heat with olive oil.
Cook about two minutes or until the onion is transparent.
Add the sliced mushrooms and a dash of salt and cook until the mushrooms have completely softened and released all of their moisture (about 7 minutes).
Add the 2 Tbsp of flour to the skillet.
Stir and cook for about 2 minutes.
It will coat the mushrooms and will begin to turn golden in color.
Just make sure to keep stirring so that the flour does not burn.
Combine the chicken base and water to make a chicken broth.
Add it to the skillet along with the white wine and thyme.
Whisk until no flour lumps remain. Let simmer until thickened (about 3-5 minutes).
While the sauce is simmering, get a large pot of water boiling for the pasta.
Cook the pasta according to the directions on the box (boil for 5-7 minutes or until al dente then drain).
Once the sauce has thickened, turn off the heat and stir in the cream.
Continue to let simmer until reduced in volume and thickened.
Give the sauce a taste and season with salt and pepper.
Roughly chop the parsley and stir it in with the drained pasta.
Grate about 2 ounces of parmesan over top (or top each serving individually).
Slice the chicken and serve each bowl of pasta with a few slices of chicken.