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Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running  behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert.  May I suggesr peach up-side down cake for the dessert.  

Chicken & Mushrooms in Herb Sauce

Julia Ann
Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Poultry
Cuisine Italian
Servings 4

Ingredients
  

  • 2 large chicken breasts skinless, boned and halved
  • 1/2 cup bread crumbs
  • 1/4 teaspoon thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cream *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup large fresh white button mushrooms sliced
  • 1 tablespoon flour
  • 1/4 cup chicken broth or more as needed

Instructions
 

  • Butterfly ** the chicken breasts and pound to make them equal thickness.
  • Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
  • Pour the cream into a bowl.
  • Heat the olive oil and butter in a skillet.
  • Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
  • Lay the chicken pieces into the hot oil/butter mixture.
  • Brown the chicken on both sides.
  • Remove to a plate and keep warm.
  • Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
  • Add the flour and stir to blend; add more chicken broth if too thick.
  • Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
  • Heat chicken and mushrooms in the sauce until cooked through.
  • Serve over rice, pasta or mashed potatoes.

Notes

*Undiluted evaporated milk can be used as cream substituter.**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness. ***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. .
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 √ Benefits of Mushrooms:

  • They are low in calories and sodium
  • They  are fat-free, cholesterol free, gluten-free.
  • They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
  • They have vitamin D, copper, copper, potassium and selenium.
  • They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www. mushroominfo.com/benefits.

Chicken & Mushrooms  Herb Sauce Dinner Menu Suggestions:

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Chicken Breasts in Mushroom Sauce

This recipe is adapted from cookbookinabox’s recipe:

Chicken & Mushrooms in Herb Sauce

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

The following recipe is for a quantity of 10-12 pieces of chicken in a thick creamy mushroom sauce to be eaten over risotto, rice, pasta or mashed potatoes.

Chicken & Mushrooms in Herb Sauce

Chicken Breasts in Mushroom Sauce

Julia Ann
A company dinner of tender chicken breasts in a creamy mushroom sauce to be served with risotto, rice, pasta or mashed potatoes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Entree, Poultry
Cuisine American
Servings 12 servings

Ingredients
  

  • 6 large chicken breasts skinless, boneless
  • 1 1/2 cup seasoned Italian Bread Crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried whole sage
  • 1 teaspoon sea salt
  • 1 teaspoon black papper
  • 1 cup cream
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups fresh white button mushrooms, sliced
  • 1/4 cup flour
  • 1-1/2 cup chicken broth more as needed.

Instructions
 

  • Preheat oven to 350 F.
  • Remove the fat from the chicken breasts.
  • Cut horizontally though the thickest part of the breast, cut in half for equal size. Pound between wax paper if need to get equal thickness.
  • Mix the bread crumbs and seasonings in a plastic bag.
  • Heat the olive oil and butter in a large heavy skillet.
  • Dip each piece of chicken in the cream, then shake in the bag of crumbs to cover. Remove any excess crumbs.
  • Lay the chicken in the hot skillet, just to brown, do not overcook.
  • Remove the chicken to a oven-proof pan.
  • Brown the remaining pieces of chicken, layer in the over-proof pan.
  • Deglaze the skillet with a small amount of broth, loosen the residue bits of chicken loose to be come part of the sauce.
  • Add the flour, whisk, stir to blend adding broth to make a smooth sauce.
  • Pour in the sliced mushrooms, just to moisten and heat slightly.
  • Pour sauce and mushrooms over the pan of browned chicken.
  • Cover tightly with aluminum foil and put in oven 1 hour.

Notes

Undiluted evaporated milk can be used in place of cream............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.
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 This is the Menu was served with

Chicken Breasts in Mushroom Sauce

Risotto with Peas and Parmesan Cheese

Steamed Cauliflower with Sweet Red Peppers and Garlic

Steamed Green Beans sauteed in Olive Oil, topped with Lemon Zest and Toasted Almonds

Cranberry Sauce, Crushed pineapple , Diced Apple, and Chopped Walnuts in Cherry Gelatin.

Cranberry Apple Salad

Cranberry Sauce, Pineapple, Apple, Walnut Cherry Gelatin Salad

Baked Honey Wheat Bread

Baked Honey Whole Wheat Bread

Baked Honey Whole Wheat Bread

 Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Netta Belle's Choice cookbookinabox 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Fall is in the air and  the coloring of the leaves is happening…    The beauty of the fall season is something to behold when the sun is shining.   I have been given a couple of butternut squash to enjoy in older recipes and create a couple of new ones.  This is back to a recipe I put up  in October 2014.  Still good!

Nienaber'sFarm Market

At A Local Farm Market 

 

Acorn and Butternut Squash

Acorn and Butternut Squash

The  butternut squash beauty on the right was selected for the autumn tart.  The wonderful thing about this entree tart it is as tasty as  eating dessert.  In this  particular tart I used shredded chicken from chicken drumsticks previously cooked in the slow cooker.  Drumsticks were tried as a means of trying to be economical.  Chicken breasts are also very nice to use with this tart. Chicken was used this time as ham is not a part of this household’s diet anymore due to the high sodium and alas….extra fat.

12 inch Squash, Chicken and Pecan Tart

Butternut Squash, Chicken & Pecan Tart baked in a 12-inch tart pan.

 

Butternut Squash, Chicken & Pecan Tart

This make a wonderful tart with the ginger pastry.  It will fill a 11-12 inch tart pan giving it a thick filling.  This was a  perfect tart, it did not crumble when the tart pan rim was removed or crumble when it was cut.   Just add a green salad or vegetable with fruit for dessert and lunch is served.

Butternut Squash, Chicken, Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart

Julia Ann
This recipe combines a favorite autumn vegetable with chicken, pecans and apples for a dessert like entree to become a Thanksgiving favorite.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8

Ingredients
  

  • GINGER PASTRY

Notes

Adapted from Country Living Magazine, November 1998.----------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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2018 Version of the Tart:  I turned it into a 9-inch pie.  I cheated and bought a frozen pie crust.  I omitted the chicken, added just a little more squash, reduced the sugar some and proceeded as instructed.  Really had more filling than needed.  Baked the remainder in a small dish.  

Suggested Menu

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Macaroni, Chicken and Cheese Casserole

 

Netta Belle’s Choice for a budget meal.

Macaroni, chicken and cheese casserole

Macaroni, Chicken and Cheese Casserole, the ultimate comfort food.

Have you ever had a week longer than your food in the house or the money in your wallet and pay day isn’t here yet?  I thought I was through with those times forever.  However!  I am now retired.  The pay isn’t as good as it was when I worked 40+ hrs a week for someone else.

Well, this has been the dilemma in our house of two this week.  It is amazing what new things can be cooked up with the same foods.  I use leftovers and create new dishes which means I usually end up with more leftovers.  You may not relate, but I am sure many of your parents or grandparents can relate to using everything you have before getting new.  Well, food does not really fall in that category – just left overs.

I like to cook up several boneless, skinless chicken breasts with seasoned low-fat chicken broth or water in the slow cooker.  They can be bagged in freezer bags and pulled out only what is needed for a meal for two.  Of course, I save the broth for soups in glass cans stored in the refrigerator.

This time I had some ricotta cheese, some Colby Jack cheese and a green bell pepper. Oh yes, the cornbread from the day before. Luck would have it, I did not have an onion, hey, that is why the onion powder is on the shelf.

Talk about need for comfort food!   Well, here comes the macaroni, chicken and cheese.  It was tasty, filling with a gelatin fruit salad and green beans and budget casserole.  Not feeling too deprived, we had chocolate chip cookies and sherbet.

For those budget strapped beginners in the world, couples, families,  the retiree or just tightening the budget belt out of need, look at your leftovers and get creative.  Here is one of my solutions.

Macaroni, Chicken and Cheese Casserole

Julia Ann
An easy on your pocketbook comfort dish for the family. It is one of those recipes, having leftovers is a good dilemma.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6

Ingredients
  

  • 4 cups boiling water
  • 1 cup whole wheat elbow macaroni uncooked
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups low-fat milk
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon Dijon mustard
  • 1/2 cup chicken breast cooked and diced in 1/2 inch pieces.
  • 1/2 cup green bell peppers diced in 1/2 inch pieces.
  • 1 cup ricotta cheese
  • 2 cups shredded Colby Jack cheese or your choice
  • 1/2 cup crumbed cornbread
  • 1/4 cup shredded Colby Jack cheese
  • Dill weed to sprinkle on top
  • Paprika to sprinkle on top

Instructions
 

  • Preheat oven 350 F.
  • Grease a 9 x 9 casserole dish.
  • Cook the macaroni in the water according to package directions.
  • Drain the macaroni, do not rinse. Set aside.
  • Warm the milk in microwave for 2 minutes, let set until ready to use.
  • Use a large sauce pan to melt the butter to bubbling.
  • Sprinkle in flour; use a whisk to blend the roux (thickening paste.)
  • Cook over low heat.
  • Add seasonings, chicken breast and green pepper.
  • Stir with a wooden spoon to blend together.
  • Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
  • Stir until the cheese has melted and sauce blended.
  • Pour the cooked and drained macaroni into the cheese sauce, stir gently.
  • Pour into greased casserole dish.
  • Spread the crumbled cornbread evenly over the top.
  • Sprinkle the shredded cheese over the cornbread.
  • Sprinkle the dill week and paprika to your taste on top.
  • Bake 30-35 minutes or until the sauce is bubbling and cheese is melted.
  • Let set about 5 minutes before serving

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Macaroni, Chicken and Cheese Casserole

Macaroni, Chicken and Cheese Casserole – a budget comfort food dish.

Related Recipes:

This was inspired by a recipe from Food.com Recipe #454932.

Netta Belle's Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® bring you for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Lemon Bar-B-Que Chicken Breasts

 

 

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts

There is so much attention to what is healthy and best for us to eat. With vegan and vegetarian recipes available in magazines, on the internet, in old and new cookbooks, one gets to feel guilty to even consider poultry.  Of course, poultry is still recommended as a good choice.  Lemon-Bar-B-Que Chicken is my attempt to slim down a chicken entrée.

Of course the primary ingredient is 2 skinless boneless chicken breasts, cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

Ingredients for the Lemon Bar-B-Que Marinade

Ingredients for the Lemon Bar-B-Que Marinade.

Marinades are to tenderize and flavor the meat.  Use containers of glass, stainless steel or plastic bags to marinate, as most marinades contain some acid such as lemon juice, wine, vinegar or fruit juice.  Refrigerate for at least 1 hour, some recipes will give longer marinating time depending on the cut and size of the meat.  Turn or stir the meat in the process of marinating.  Some recipes do not use the marinade over the meat while cooking.

Combining the marinade ingredients.

Combining the marinade ingredients.                                                                                                                                                       

Adding the marinade to the chicken to refrigerate

Adding the marinade to the chicken to refrigerate.                                     

Lemon Bar-B-Que Chicken Beasts

Netta Belles' Choice Lemon Bar-B-Que Chicken Breasts

Julia Ann
A tantalizing barbecue chicken without the heavy sweet sauce; lemon zest and juice with the dried crushed red pepper flakes give is a tangy and spicy flavor.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Course Poultry
Cuisine Italian
Servings 2

Ingredients
  

  • 2 skinless boneless chicken breasts

Instructions
 

  • Cut the chicken breasts into 3-4 strips.
  • Place in a shallow glass bowl.
  • Make the marinade also referred to as the barbecue sauce.
  • Mix the oil, lemon zest, lemon juice and spices in small glass mixing bowl.
  • Whisk to thoroughly blend.
  • Pour the marinade over the chicken strips.
  • Cover bowl and marinate in refrigerator at least 1 to 4 hours.
  • Preheat the oven broiler or grill.
  • Place chicken strips on broiler pan which has been covered with aluminum foil.
  • Broil or grill for 6-8 minutes, until the juices run clear or 170 F

Notes

Recipe inspired by "Italian: The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes" by Carla Capalbo, Kate Whiteman, Jeni Wright and Angela Boggiano, 2003. ---------cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat & Trdmk.Off.”  Reg. “Trade-marks Canadian Intellectual Property Office.”  nettabelleschoice.com and cookbookinabox.com. All rights reserved.