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Chicken and mushroom recipes

Our top 3 of 11 Chicken and mushroom recipes

Chicken and Mushroom Hotpot Recipe at MyDish

4
based on 17 reviews

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Chicken and Mushroom Hotpot

by TMAS

by TMASViewed 1750 times


    Method

    1. 1)pre heat oven gas 6
    2. 2)heat the oil in a large,nonstick frying pan and fry the chicken in it over a high heat for 2-3 minutes,turningvgthe cubes to brown all over,put the chicken on a plate and set aside.
    3. 3)brown the onion,celery and garlic in the pan over a moderate heat for 5 minutes,stir in the mushrooms,ginger and 1 sprig of parsley or thyme,and cook for 3 minutes.mix in the flour then,little by little,the wine and stock,bring to the boil,stiring,season with pepper,add the chicken and cook for 5 minutes.
    4. 4)pour the chicken into an ovenproof dish and cover with the potato slices.
    5. 5)cover the dish with foil and cook in the heated oven for 1,hour.take off the foil and cook for a further 15-20 minutes,until the potatoes are tender and golden brown on top.
    6. serve the hotpot garnished with the remaining parsley or thyme.

    4 Comments

    • by Warra

      Warra  Fri Jan 17 2014   • Reply

      If it wasnt for the picture, you wouldn't know there is potatoes involved. Not listed in the ingredients!

    • by Truck

      Truck  Thu Jan 16 2014   • Reply

      Why do people posting recipes not cross check the ingredients and method??There's no mention of potatoes in the ingredients, no mention of cutting up chicken or slicing the potatoes in the method.It's not rocket science and makes cooking a recipe for the first time so much more straightforward.

    • by marby

      marby  Thu Nov 14 2013   • Reply

      What size of dice for chicken? could be dry if too small.Thick or thin slices of potato?

    • by chefzena1961

      chefzena1961  Thu Nov 14 2013   • Reply

      How many potatoes ?Has chicken got to be diced ?

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    Ingredients

    • 2tbsp Olive oil
    • 4 Boneless chicken breasts
    • 1medium Onoin,peeled and chopped
    • 2sticks Celery chopped
    • 2cloves Garlic,peeled and crushed
    • 6oz Button mushrooms,halved
    • 2leveltsp peeled and grated root ginger or ¼ level tsp ground ginger
    • 2 Sprigs fresh parsley ofr thyme
    • 2level tbsp Plain flour
    • ¼ pint Dry white wine
    • ½ pint Chicken stock
    •  Freshly ground black pepper
    Breast Of Chicken in Bacon and Mushroom Sauce Recipe at MyDish

    4
    based on 2 reviews

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    Breast Of Chicken in Bacon and Mushroom Sauce

    by Susan H

    by Susan HViewed 9610 times


      Description

      Grown up food, for special meal without the kids!

      Method

      1. Heat oven to 180 oC.

      2. Put chicken breasts in small oven proof dish and cover with foil, pop in oven for about 10 minutes.

      3. Meanwhile, fry chopped up bacon in frying pan until crispy. Add mushrooms and cook for few minutes.

      4. Add cream and salt and pepper.

      5. Take chicken out of oven, take foil off, pour juices out and add cream sauce over top of chicken.

      6. Put back in oven, uncovered for another 10-15 minutes until chicken is cooked.

      7. Serving suggestion:
      8. Serve with fine green beans and new potatoes.

      1 Comments

      • by Drusilla

        Drusilla  Fri Aug 5 2011   • Reply

        The kids are away on camp so its just hubby and I for dinner tonight - think I'll do the "Grown Up Food" for dinner tonight - lol. BTW if I cook the chicken in the sauce (the second time) will it not dry out the sauce before it is cooked. I'll try it that way first as I can always brown it off later under the gruill if needs be.

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      Ingredients

      • 2 chicken breasts
      • 2 bacon rashers
      • approx 5-10 mushrooms
      • about 100 ml double cream
      • to taste salt and pepper
      Chicken and Bacon in Mushroom Sauce Recipe at MyDish

      3
      based on 1 reviews

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      Chicken and Bacon in Mushroom Sauce

      by Fayezee

      by FayezeeViewed 1915 times


        Method

        1. fry the chicken for 5-7 mins

        2. add bacon, onion, garlic and mushrooms and cook for another 5 mins.

        3. Add the soup and then the milk and simmer for 15 mins. Serve with new potatoes and fresh steamed veg.

        4. Alternate idea:- to make a pie substitute the milk for another can of soup and after the top method put into a pie dish and cover with some pastry and cook in the oven (missing out the simmer part of above recipe)

        5. If you are using chicken that is already cooked add this when you add the soup to avoid it from being tough

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        Ingredients

        • 3 chicken breasts cubed
        • 4 rashers of smoked back bacon cut into strips
        • 200ml milk
        • 1 Onion finely chopped
        • 1 Clove of Garlic Crushed
        • to taste chopped mushrooms
        • 295g tin condensed mushroom soup
        Chicken and Mushroom Casserole Recipe at MyDish

        4
        based on 1 reviews

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        Chicken and Mushroom Casserole

        by jaxx

        by jaxxViewed 243 times


          Description

          Cook in a slow cooker or on a low heat in your oven. Serve with mashed potato, delish in the winter months.

          Method

          1. 1. Place the onion, celery, mushrooms, chicken stock, and tomato purée in a saucepan and bring to the boil then simmer for 10 minutes.

          2. 2. Spray a little Fry light into a frying pan and brown the chicken portions for 5 minutes, turning to ensure the they are evenly browned.

          3. 3. Transfer to a slow-cooker and pour over the contents of the saucepan. Season well with salt and pepper and add the thyme sprigs. Turn the crockpot to high, cover and leave for 5 hours. (or cook in main oven on low heat if no slow cooker.)

          4. 4. Just before serving, stir in the parsley. Enjoy with potatoes and your favourite vegetables.

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          Ingredients

          • 4 chicken breasts cubed
          • 1 Onion finely chopped
          • 2 Celery sticks, finely chopped
          • 283g Button mushrooms, sliced
          • 2 pints chicken stock made from Bovril
          • 1 tbsp tomato puree
          •  thyme leaves
          •  chopped parsley
          •  salt and pepper
          •  Frylight