Best 2 Canadian Livings Mushroom Chicken Recipes

Canadian Living's Mushroom Chicken image

Provided by Lennie

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
8 skinless chicken thighs (or 4 breasts)
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
4 cups sliced mushrooms
2 carrots, sliced into coins
1/2 teaspoon dried basil
1/4 teaspoon salt
3/4 cup chicken stock
1/2 teaspoon red wine vinegar
1 tablespoon chopped fresh parsley

Steps:

In a clean plastic bag, combine flour and pepper.
Add chicken; shake to coat.
Reserve remaining flour mixture.
In a large skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes.
Remove to plate and set aside.
Add onion and garlic to skillet; cook over medium heat for 3 minutes.
Add mushrooms, carrots, basil, and salt; cook for a few minutes, just until vegetables are tender.
Sprinkle in reserved flour mixture.
Stir in stock and vinegar and bring to boil.
Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced (breasts may not take as long).
Serve sprinkled with parsley.

Slow Cooker Creamy Mushroom Chicken Stew image

Provided by Semra22

Categories Chicken

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 15

12 boneless skinless chicken thighs or 6 boneless chicken breasts, cut in pieces
12 ounces white button mushrooms, halved
1 onion, finely chopped
2 garlic cloves, minced
1 (14 g) package dried chanterelle mushrooms
1/2 teaspoon dried tarragon or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sodium-reduced chicken broth
1/2 cup white wine
1 tablespoon Dijon mustard
1/4 cup all-purpose flour
1/4 cup chopped fresh parsley
1/4 cup 10% cream
2 teaspoons white wine vinegar

Steps:

In slow cooker, combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper. Top with chicken.
Whisk together broth, wine and Dijon; pour over chicken. Cover and cook on low, 6 to 8 hours.
Whisk flour with 1 cup of cooled cooking liquid until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Stir in parsley, cream and vinegar.

Nutrition Facts : Calories 243.9, Fat 7.2, SaturatedFat 2.2, Cholesterol 118.3, Sodium 379, Carbohydrate 9.5, Fiber 1.3, Sugar 2.3, Protein 31.1