CHIROMONKEY RECIPES

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CREAMY BAKED CHICKEN AND MUSHROOMS RECIPE | ALLRECIPES



Creamy Baked Chicken and Mushrooms Recipe | Allrecipes image

This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.

Provided by Mitchell Tuckness

Categories     Chicken Breasts

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 50 minutes

Yield 3 servings

Number Of Ingredients 13

3 skinless, boneless chicken breast halves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper, or more to taste
2 tablespoons olive oil
1 medium white onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 (7 ounce) can whole mushrooms, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 cup heavy cream
¼ cup buttermilk
4 slices Swiss cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
  • Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
  • Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

Nutrition Facts : Calories 754 calories, CarbohydrateContent 19.7 g, CholesterolContent 216.8 mg, FatContent 57.8 g, FiberContent 2.4 g, ProteinContent 40.2 g, SaturatedFatContent 28.8 g, SodiumContent 1752.4 mg, SugarContent 5 g

CHAMOY SAUCE RECIPE | ALLRECIPES



Chamoy Sauce Recipe | Allrecipes image

This authentic Mexican chamoy sauce is easy to make at home and is so much more flavorful than store-bought. Use to top your fruit, add to Micheladas, make Mangoladas... so many possibilities!

Provided by Yoly

Categories     Sauces

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cup

Number Of Ingredients 4

1 cup apricot jam
¼ cup freshly squeezed lime juice
3 teaspoons ancho chile powder
1 teaspoon salt

Steps:

  • Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.

Nutrition Facts : Calories 103 calories, CarbohydrateContent 27 g, FatContent 0.2 g, FiberContent 0.6 g, ProteinContent 0.5 g, SodiumContent 306.9 mg, SugarContent 17.5 g

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CREAMY BAKED CHICKEN AND MUSHROOMS RECIPE | ALLRECIPES
This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.
From allrecipes.com
Reviews 5
Total Time 2 hours 20 minutes
Category Chicken Breasts
Calories 754 calories per serving
  • Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.
See details


CHAMOY SAUCE RECIPE | ALLRECIPES
This authentic Mexican chamoy sauce is easy to make at home and is so much more flavorful than store-bought. Use to top your fruit, add to Micheladas, make Mangoladas... so many possibilities!
From allrecipes.com
Reviews 5
Total Time 10 minutes
Category Sauces
Calories 103 calories per serving
  • Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.
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