One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
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Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
#onepot #mushroomsauce #onepotmeals
Madiera Wine Sauce
This classic French sauce began its development sometime around the 15th century and has evolved to become one of the great unchallenged and popular formulas in modern cooking. This video demonstrates the most traditional approach to making the classic brown sauce based version of Madeira sauce that includes, Madeira wine, brown sauce, mirepoix and brandy. Besides that, it’s worth noting that Madeira wine can be added to just about any kind of sauce, preparation or even desserts as a flavoring agent. It’s also sometimes used as a primary component in many other secondary sauces. Good examples are adding Madeira to cream sauces, veloute sauces, soups and stews.
Creamy Mafaldine Madeira MUKBANG w/ Crispy Chicken, Mushrooms, Lemony Arugula + Prosciutto Crumbs!
Today, I am recreating my favorite entrée from The Cheesecake Factory and flipping it on its head! I took their Pasta Da Vinci, which is basically penne in a madeira cream sauce with mushrooms, chicken and parm, and put my own spin on it by changing out the pasta, the preparation of the chicken, and adding a super fresh and zingy lemony arugula salad and homemade crispy prosciutto breadcrumbs. This was incredible and I can't wait to make it again! I wouldn't change much about it, other than I will definitely double the sauce next time. There was just enough here to coat the pasta, but it's SO GOOD I want my pasta to almost be swimming in it. Recipe below reflects double sauce. :)
Ingredients:
2 shallots, minced
6 oz mushrooms of choice, sliced
5 cloves garlic, minced
2 cups Madeira wine
1 cup heavy cream
1 cup parmiggiano
1 lb mafaldine pasta
chicken cutlets (1 for each person you're feeding)
flour, egg wash and panko breadcrumbs for chicken
1-2 big handfuls of fresh arugula
juice of half a lemon and zest of a whole lemon
a few oz of prosciutto
butter + EVOO
salt + pepper
Method:
1. Add a couple tbsp butter + evoo to a pan over medium/medium low heat and add your shallots. Season with s+p, then sauté until slightly translucent, about a minute, then add your mushrooms.
2. Season again and sauté your mushrooms until they've softened slightly and browned, then add garlic and cook until fragrant, about a minute. Make sure there's enough fat in your pan for the mushrooms. Don't be afraid to add a little more butter and/or evoo to help them along if you need.
3. Next, add your madeira wine and bring to a low boil until the alcohol has cooked off. You'll know it's cooked off when it doesn't smell like alcohol anymore. Then, turn the heat down and add your cream and parmiggiano. Season again and let simmer while you cook your chicken and boil your pasta. Make sure you're tasting your sauce for seasoning! If you're worried about going overboard, start small. You can always add, you can't subtract.
4. Pound however many chicken breasts you're using down so they're the same thickness throughout and a bit thinner. Then season with s+p and dredge in seasoned flour, seasoned egg wash (an egg or two and a bit of water) and seasoned panko breadcrumbs, in that order, making sure to completely coat and shake off any excess at each step.
5. Add butter + evoo to a large frying pan set to medium heat and add your breaded chicken cutlets in. Don't overcrowd your pan, you can work in batches if you need. Just think about starting your pasta when you start your last batch of chicken. Fry till golden brown on either side and cooked through. Set aside onto a paper towel-lined plate or place in the oven on a baking sheet to keep warm if you're cooking in batches (225 is fine for up to 20-30 min)
6. While the chicken is cooking, prepare your prosciutto crumbs and arugula salad. For the salad, toss your arugula with a drizzle of evoo (olive oil btw), lemon juice and zest and some s+p, and set aside. For the prosciutto, I air fried mine for about 5 minutes at 400, then put them in my food processor and pulsed until it turned into crumbs. If you don't have an air fryer, you can try doing this in the oven instead at the same temp. Just keep it in there until it's crispy.
7. Cook your pasta a minute under al dente, reserve 1-2 cups of starchy pasta water and drain. Add to your madeira sauce and toss to coat, adding a bit of starchy pasta water to add to the sauce if you need.
8. To serve, top your creamy madeira mafaldine with your crispy chicken and arugula salad, then sprinkle on some parmiggiano and your prosciutto breadcrumbs.
That's it! So freakin good guys. I hope ya'll love it!
Thanks so much for watching, guys!
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If you have any thoughts or feelings about this review/mukbang, tell me in the comments below! And if you have any suggestions on other foods you'd like me to eat/review for you, comment them below as well! Thanks a bunch and I hope you enjoy!
Pappardelle with Mixed Fresh Mushrooms
This delicious dish is a favorite and always reminds me of foraging for mushrooms with my Grandmother.. Join me in my kitchen as I prepare Pappardelle with Mixed Fresh Mushrooms - and show you a simple, fool-proof method for making fresh pasta. Buon Appetito!
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Creamy Herb Mushroom Chicken Recipe | One Pan Chicken + Cream Sauce
This Creamy Herb Mushroom Chicken Recipe is a crowd pleasing, one-pan 30-minute chicken dinner. Every bite is so juicy and tender.
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????Ingredients For Creamy Garlic Mushroom Chicken Recipe:
1/2 lb mushrooms rinsed and patted dry
1 lbs chicken tenders
1 1/2 tsp garlic salt to taste (divided, plus more to taste)
1 Tbsp butter, divided
1 Tbsp olive oil, divided
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 cup chopped green onion
2 garlic cloves minced
3/4 cups heavy cream
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Chicken Madeira (Better than Cheesecake Factory!)
This Chicken Madeira is similar to what you'd order at Cheesecake Factory, but even better. It's tender, saucy, and savory-delicious. EASY RECIPE: