Posts Tagged ‘skillet’

Mushroom Lover’s Chicken

Mushrooms pair with everything, and our easy skillet Mushroom Lover’s Chicken recipe is smothered in a flavorful mushroom sauce that is company fancy, but easy enough for a weeknight.

Yields: 4

Serving Size: 4-5 oz. chicken breast with 1/2 cup mushroom topping


1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
2 tablespoons vegetable oil
3 tablespoons butter
1 small onion, chopped
1/2 pound (8 ounces) fresh white mushrooms, sliced
1 cup chicken broth
1/2 cup dry white wine, optional (see note)


In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.

In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden brown. Remove chicken to a plate and cover.

In the same skillet, melt butter. Add onions and mushrooms; sauté 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil, then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains in chicken, turning once.

Spoon mushroom sauce over chicken and serve immediately.

NOTE: If you prefer not to use wine, simply substitute it with an additional 1/2 cup of chicken broth.

Nutrition Facts

Calories: 410; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 120mg; Sodium: 250mg; Protein: 39g; Total Carbohydrate: 16g; Dietary Fiber: 1g

Tex-Mex Pork and Mushroom Skillet

Yield: 4


1 package (1.25 ounces) taco seasoning mix
1-1/2 pounds (1/2-inch thick) boneless pork chops, cut in 1-inch cubes or 3/4 pounds tenderloin
2 tablespoons vegetable oil, divided
1 pound white button mushrooms, thickly sliced (about 6 cups)
1-1/2 cups chopped onions
1 can (28 ounces) crushed tomatoes in puree
1 can (4.5 ounces) chopped green chilies
1/2 teaspoon sugar
Steamed rice


Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning in a 1-quart resealable plastic bag. Add several pieces of pork; seal bag and shake until well coated; remove and set aside. Repeat with remaining pork. In a large skillet, heat oil over medium-high heat. Add half of the pork; cook, turning frequently, until browned, about 4 minutes. Remove and repeat with remaining pork. Add mushrooms and onions; cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes. Stir in tomatoes, green chilies, sugar and reserved 1 tablespoon taco seasoning mix; bring to a boil. Return pork to skillet. Reduce heat and simmer, uncovered, until pork is just tender, about 10 minutes, stirring occasionally. Serve half of the mixture over steamed rice. Reserve the remaining mixture for use in Pork and Mushroom Chili (recipe follows).

Pork and Mushroom Chili

Serves: 4

1 can (about 16 ounces) kidney beans, rinsed and drained
1 cup prepared salsa
1/2 cup corn kernels
Reserved Pork and Mushroom Skillet mixture

Remove pork from the reserved Pork and Mushroom Skillet mixture and cut into small pieces. In a skillet, combine the pork with the mushroom mixture. Stir in kidney beans, salsa and corn. Simmer, covered until hot, about 10 minutes. If desired, serve over pasta and top with shredded Cheddar cheese.