EASY MUSHROOM CHICKEN RECIPES

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EASY CHICKEN-MUSHROOM QUESADILLAS RECIPE | ELLIE KRIEG…



Easy Chicken-Mushroom Quesadillas Recipe | Ellie Krieg… image

Provided by Ellie Krieger

Categories     main-dish

Total Time 28 minutes

Prep Time 12 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 15

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Steps:

  • Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
  • Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Facts : Calories 441 calorie, FatContent 16 grams, SaturatedFatContent 7 grams, CholesterolContent 51 milligrams, SodiumContent 1157 milligrams, CarbohydrateContent 46 grams, FiberContent 8 grams, ProteinContent 23 grams, SugarContent 8 grams

CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES



Chicken and mushroom risotto recipe | Jamie Oliver recipes image

A classic risotto for winter comfort... but with a fuss-free twist.

Yield 4

Number Of Ingredients 8

25 g dried porcini mushrooms
4 x 125 g free-range chicken thigh fillets
1 clove of garlic
400 g Arborio risotto rice
1 litre of organic chicken stock
4 sprigs of fresh thyme
50 g unsalted butter
80 g Parmesan cheese

Steps:

    1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
    2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
    3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

Nutrition Facts : Calories 750 calories, FatContent 26.7 g fat, SaturatedFatContent 13.1 g saturated fat, ProteinContent 43.7 g protein, CarbohydrateContent 88.9 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 1.17 g salt, FiberContent 3.8 g fibre

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