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Chicken And Mushroom Diabetic Recipe

Creamy Garlic Mushroom Chicken

Creamy Garlic Mushroom Chicken

A good pan sauce is so simple to make and squeezes every last drop of flavor out of your meat. This week I made a creamy garlic pan sauce for some chicken thighs that I had stashed in the freezer, and added mushrooms to bulk out the meal a bit. You can serve this Creamy Garlic Mushroom Chicken over pasta or rice, or if youre trying to curb the carbs, make a big ol beautiful salad to compliment these creamy flavors. Keep dinner simple, keep dinner delicious! A simple pan sauce saves the day in this quick and easy Creamy Garlic Mushroom Chicken! 4 boneless, skinless chicken thighs $3.94 Wash and slice the mushrooms. Mince the garlic. Season both sides of the chicken thighs with salt and pepper. Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the bottom of the skillet. Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side). Remove the chicken to a plate and cover with foil to keep warm. Add the minced garlic to the skillet and saut for one minute, or just until the garlic softens. Add the mushrooms and saut for about 5-7 minutes more, or until the mushrooms have wilted. Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom. Add the half and half to the skillet and bring it up to a simmer. Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in. Taste the sauce and season with salt and pepper if needed. Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through. Top with fresh parsley for garnish, if desired. *I use Better Than Bouillon to make my broth. Begin by washing and slicing 8oz. mushrooms and Continue reading >>

Creamy Chicken & Mushrooms Recipe - Eatingwell

Creamy Chicken & Mushrooms Recipe - Eatingwell

Sprinkle chicken with teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate. Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley. Tips: You can make your own chicken cutlets from two 8- to 10-ounce boneless, skinless chicken breasts. Remove the tenders (the strip of meat on the underside of the breast) and save for another use. Cut each breast in half crosswise. Place between pieces of plastic wrap. Pound with a meat mallet or skillet until about inch thick. We loved this. It was delicious. Relatively easy to make. I thought the portion sizes were good. I made a salad and potatos as sides. Loved it. Because I like chicken with Rosemary, I did add a tablespoon of Wildtree Lemon Rosemary blend seasoning. Will definitely make again. I'm new to cooking and I'm obsessed with chicken. Didn't have wine but decided to cook this recipe anyway. Loved it, cant wait to try it with the wine. Added some chilli powder to the mushrooms for a little heat. Yummy! But serving suggestion is way too small, just one cutlet and little bit of sauce. Otherwise, great recipe :) Making your own chicken cutlets is a little more difficult than it seems - it took me a while to get the portions just right (ish). I used seasoned salt instead Continue reading >>

Mushroom And Chicken Stroganoff

Mushroom And Chicken Stroganoff

1 8 - ounce carton light dairy sour cream 1 tablespoon Worcestershire-style marinade for chicken 1/2 teaspoon instant chicken bouillon granules 1 8 - ounce package fresh mushrooms, sliced 2 1/2 cups coarsely shredded cooked chicken In small bowl combine 2/3 cup of the sour cream, the flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside. In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving) Easy version: Use purchased presliced mushrooms, bottled minced garlic, and refrigerated or frozen chopped chicken; omit the bouillon granules. PER SERVING: 322 cal., 12 g total fat (4 g sat. fat), 88 mg chol., 191 mg sodium, 29 g carb. (2 g fiber, 3 g sugars), 24 g pro. Continue reading >>

Baked Chicken And Mushrooms Recipe

Baked Chicken And Mushrooms Recipe

Baked Chicken and Mushrooms Recipe photo by Taste of Home Read Reviews Be the first to add a review I made up this dish years ago, and it still remains a family favorite. It's a fast and healthy weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. Lise Prestine of South Bend, Indiana 6 boneless skinless chicken breast halves (4 ounces each) 3/4 cup shredded part-skim mozzarella cheese Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350 for 15 minutes. Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. Bake 10-15 minutes longer or until a thermometer reads 170. Top with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 6 servings. Originally published as Baked Chicken and Mushrooms in Light & TastyApril/May 2004, p39 1 serving: 215 calories, 8g fat (4g saturated fat), 77mg cholesterol, 604mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat. 6 boneless skinless chicken breast halves (4 ounces each) 3/4 cup shredded part-skim mozzarella cheese Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350 for 15 minutes. Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. Bake 10-15 minutes longer or until a thermometer reads 170. Top with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 6 servings. Originally published as Baked Chicken and Mushrooms in Light & Tast Continue reading >>

Creamy Chicken Casserole

Creamy Chicken Casserole

skinless, cooked, cube white-meat chicken d Coat a large casserole dish with cooking spray. Preheat the oven to 350 degrees. In a medium saucepan, melt the margarine over medium heat. Add the flour and whisk until it is incorporated. Slowly add the milk, whisking constantly while cooking until the sauce has thickened. Add the sage, marjoram, thyme, salt, and black pepper to the sauce. Set aside. In a large skillet, heat 1/2 Tbsp. of the olive oil over medium heat. Add the onion and saut for 5 minutes. Add the garlic, mushrooms, and celery, and saut for 4 to 5 minutes, just until the mushrooms have released their liquid. Drain any excess liquid. Add the cooked chicken, cooked rice, chicken broth, and reserved sauce to the skillet. Mix well. Pour the mixture into the prepared dish. Bake, uncovered, for 25 minutes. In a small bowl, mix together the remaining olive oil, bread crumbs, and parmesan cheese. Sprinkle the bread crumb mixture over the casserole, and bake for 10 to 15 minutes more, until the bread crumbs are toasted. Continue reading >>

Creamy Chicken And Mushroom Soup

Creamy Chicken And Mushroom Soup

A traditional soup combination thats lower in fat for the whole family can enjoy. Each 301g serving contains (excludes serving suggestion) 2 skinless chicken breasts (approx. 200g), chopped small 1 chicken stock cube, dissolved in 500ml water Add the oil to a pan and gently cook the onions for 5 minutes, stirring regularly. Add the chicken and stir for 2-3 minutes. Add the mushrooms and garlic and cook for a further 2-3 minutes. Add the stock, mix well, bring to the boil, turn down the heat, cover with the lid and simmer gently for 15 minutes. In a jug, mix he cornflour and white pepper together and stir in the milk. Gradually stir the milk and cornflour mixture into the chicken and mushrooms, stirring constantly, then bring to almost boiling point. Stir in the yogurt, remove from the heat and blend the mixture until smooth. Serve with a sprinkle of chives and black pepper. You could use a stick blender or a blender. Try adding herbs such as fresh tarragon, parsley or basil. Spice it up with 1 tsp ground cumin. Freezing instructions:Can be frozen in small pots for individual portions. Defrost in a microwave or over a very low heat until piping hot. Creamy chicken and mushroom soup Diabetes UK Someone is diagnosed with diabetes every two minutes. Your donation can change lives. Continue reading >>

Healthy Recipe From Joy Bauer's Food Cures Chicken Creamy Mushroom

Healthy Recipe From Joy Bauer's Food Cures Chicken Creamy Mushroom

Liberally coat a large saut pan with oil spray, and preheat the pan over medium-high heat. Season the chicken breasts with the salt and pepper. Add the chicken breasts to the pan and cook for 5 minutes per side, or until cooked through. Transfer the chicken breasts to a plate. Recoat the pan with oil spray. Add the mushrooms and saut for 8 minutes, or until soft and browned. Add 1.5 cups of the broth and the garlic powder. Bring the broth to a boil. Reduce the heat to medium-low and simmer uncovered until about half of the liquid evaporates, about 8 to 10 minutes. In a small bowl, whisk together the remaining 1/4 cup broth and the flour until fully incorporated without any clumps. Add the mixture to the skillet, along with the whipped butter, and continue to stir as sauce thickens. Season with additional salt and pepper to taste. Add the chicken breasts back to the pan and heat until warm. To serve, spoon the mushroom sauce over the chicken breasts. Serving size: 1 chicken breast with mushroom sauce Get recipes, food cures, tips, and motivation from Joy Bauer delivered right in your inbox. Continue reading >>

Smothered Creamy Skillet Chicken

Smothered Creamy Skillet Chicken

I am so happy to have the pleasure of sharing this mouth-watering high-protein, low-carb Smothered Creamy Skillet Chicken recipe with you today. I dont use the term mouth-watering very often, so you know this is going to be good! I think we can all agree that healthy recipes can and should taste delicious. By the looks of the delicious low-carb, high-protein recipes you can find on Diabetes Strong, you are well aware that this is possible. So, without further ado, I present your new chicken favorite Smothered Creamy Skillet Chicken. Smothered with delicious creamy flavors and thickened with our low-calorie friend, cashew milk (hi, 25 calories per serving, nice to meet you). I dont know about you, but skillet meals have got to be my favorite. All that sizzle, smelling each flavor developing into one incredible sauce, and the gently glazed sear that each ingredient acquires in that skillet bath Arent those magic words for any busy person looking for a delicious, quick meal? So whats in aSmothered Creamy Skillet Chicken? Lets break down the basics of this recipebecause it could easily be adapted to include your favorite veggies or herbs or even a different type of protein. Most of the best recipes are like that. Ze Meat: I am one of those people that have chicken most nights of the week. It can be added to ANYTHING, and has the staying power that this hungry girl needs. But dont feel like chicken breast is the only option here. Fish would pair wonderfully with these flavors as well as even tofu! Veggies: We always have bell peppers or sweet baby peppers on hand these days, but feel free to double up on the spinach and mushrooms to keep things simpler if you prefer! I love the color and flavor of the green onions, but red onions make a great caramelized addition as well. S Continue reading >>

Herbed Chicken And Mushrooms

Herbed Chicken And Mushrooms

Slow Cook 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high) 5 cups sliced assorted fresh mushrooms (such as shiitake, button, cremini, and oyster) 1/4 cup dried tomato pieces (not oil-packed) 1/4 cup dry white wine or reduced-sodium chicken broth 12 small chicken thighs and/or drumsticks (about 3 pounds total), skinned 3 cups hot cooked whole wheat and/or spinach fettuccine or linguine, or hot cooked brown rice In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato pieces. Add chicken broth and wine. Sprinkle with tapioca, thyme, dried basil, salt, and pepper. Add chicken pieces to cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Transfer chicken and vegetables to a serving platter. Spoon some of the cooking liquid over the top. Serve with hot cooked pasta. If desired, garnish with fresh basil. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. PER SERVING: 306 cal., 7 g total fat (2 g sat. fat), 107 mg chol., 415 mg sodium, 29 g carb. (5 g fiber, 4 g sugars), 33 g pro. Continue reading >>

Creamy Mushroom Chicken

Creamy Mushroom Chicken

Serving Size: 1 chicken breast half and 1/2 cup vegetable/sauce mixture 4 skinless, boneless chicken breasts halves (about 1-1/4 lb. total) 1 medium red or green sweet pepper, cut into 3/4-inch pieces 1/2 teaspoon bottled minced garlic (1 clove) Lightly coat large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook about 4 minutes or until browned, turning once. Remove chicken from skillet. Carefully add oil to hot skillet. Add mushrooms, sweet pepper, and garlic; cook until vegetables are tender, stirring often. Remove vegetables; cover and keep warm. Carefully add broth to hot skillet; return chicken. Sprinkle chicken lightly with salt and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until chicken is tender and no longer pink. Remove chicken; cover with foil and keep warm. For sauce: In small bowl, combine sour cream, flour, and 1/8 teaspoon pepper. If desired, stir in sherry. Add to skillet. Cook and stir until thickened and bubbly. Return chicken and vegetables; heat through. Makes 4 (1 chicken breast half and 1/2 cup vegetable/sauce mixture) servings. PER SERVING: 232 cal., 4 g total fat (1 g sat. fat), 82 mg chol., 190 mg sodium, 10 g carb. (1 g fiber, 2 g sugars), 37 g pro. Continue reading >>

Chicken Mushroom Goulash

Chicken Mushroom Goulash

Home > Chicken > Chicken Mushroom Goulash You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register If you're a fan of beef goulash or pork goulash, then you're going to love our Chicken Mushroom Goulash. We added fresh mushrooms to this goulash to give this classic favorite a tasty twist! 1 1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks 1 (14-1/2-ounce) can no-salt-added diced tomatoes 1 (10-3/4-ounce) can condensed cream of mushroom soup, reduced-sodium In a medium bowl, combine paprika, salt, and pepper. Add chicken and toss until evenly coated. In a soup pot over high heat, heat oil. Add chicken and onion and cook 5 minutes. Stir in mushrooms and continue cooking 3 to 4 minutes, or until chicken is browned. Add tomatoes, garlic, soup, and water. Cover, reduce heat to low, and simmer 15 to 20 minutes, or until chicken is no longer pink in center. Serve over brown wild rice or whole grain noodles. Free recipes, giveaways, exclusive partner offers, and more straight to your inbox! We were unable to sign you up - please try again. I have not made this yet so I cannot rate it. We are sorry. There was an error tyring to post your rating and review. Your comment will appear after our editors have had a chance to review it. Thanks for your comment. Don't forget to share! Wow, this was much better than I expected. I replaced the fresh mushrooms with canned because it's what I had available and served it over brown rice. The recipe took me a bit longer than it should have since I only had frozen chicken breast with bones. So I thawed the chicken and separated it from the bones. Don't be afraid to experiment and try other versions! Sounds like you'r Continue reading >>

Mushroom & Chicken Skillet

Mushroom & Chicken Skillet

1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 can (about 14 ounces) fat-free chicken broth 1 can (10 3/4 ounces) 98% fat-free cream of celery soup, undiluted Cook chicken in broth and water in 12-inch nonstick skillet until mixture comes to a full boil. Stir in thyme and rice. Place mushrooms on top. (Do not stir mushrooms into rice.) Cover skillet; turn off heat and let stand 5 minutes. Stir in soup; cook over low heat 5 minutes or until heated through. Sprinkle with parsley. Tip: Serve with mixed greens salad and sliced fresh strawberries. Yield: 4 servings. Serving size: 1 1/2 cups. Calories: 277 calories, Carbohydrates: 28 g, Protein: 32 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 67 mg, Sodium: 774 mg, Fiber: 2 g Exchanges per serving: 2 Bread/Starch, 3 Meat. Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information. Continue reading >>

Healthy Chicken And Mushroom Skillet

Healthy Chicken And Mushroom Skillet

This one-pan Healthy Chicken and Mushroom Skillet with kale is ready in just 35 minutes with minimal cleanup. The lemony garlicky flavor of this dish will have you reaching for seconds! Healthy, delicious, and sure to please the whole family. Chicken and mushrooms are some of the most used ingredients in healthy dishes, and adding kale to the mix just makes it better! Chicken breast is the leanest meat you can get, so you are already off to a healthy start if you decide to cook with it. And it is such a versatile ingredient it goes with most seasonings, from the dry rubs to the sauces, from the savory and spicy to the sticky-sweet. And yet it is tasty enough to stand as a main ingredient without a ton of added ingredients just some salt, pepper, and a dash of Italian seasoning is enough to flavor chicken breast. Mushrooms are loaded with minerals and vitamins such as selenium, potassium,vitamin B and vitamin D (in fact, mushrooms are the only vegan source of vitamin D). They are also high in fiber and low in calories. Kale is a nutrient powerhouse with so many vitamins and antioxidants packed into its dark green leafy goodness. What I love about cooking with kale is how much it cooks down. This makes it so easy to eat lots of greens just a few bites of sauted kale and you are eating the equivalent of several cups of kale. Youd never be able to eat so much of it if you were eating a raw kale salad! This recipe uses six cups of kale, and it cooks down to a manageable amount that is easy to split between four dinner plates. How to make a healthy chicken and mushroom skillet Healthy chicken and mushroom recipes always need just a little bit of seasoning to bring out their flavors. The main flavors in this dish are lemon-garlic with a bit of Italian seasoning. The herbs in Continue reading >>

Baked Lemon Chicken With Mushroom Sauce

Baked Lemon Chicken With Mushroom Sauce

Since writing this recipe I have changed to a skillet. Brown chicken breasts on both sides in olive oil. Squeeze 1/2 of a lemon over all. Cover with lid over medium heat. Cook til done.Tur... This recipe would be perfect if it called for some, ANY kind of seasoning! Salt and pepper isn't even mentioned. However, last night I made "Chicken Seasoning Blend," also from this site, and ... This was very good - although it absolutely needs garlic. I marinated the chicken breasts in the olive oil and lemon juice (with additional spices like poultry spice, italian seasoning, thyme, s... Made this last night. It was simple enough, but I highly recommend doubling the sauce for your recipe. In my case, rather than using 6 breasts for the 4 serving size, I used 3 breasts and left... This was very good. I took the suggestion and instead of putting it in the oven, I just cooked it in a skillet. Also didn't have lemons, so I just used lemon juice and also sprinkled Lemon Pep... EXCELLENT!! I am going to recommend this recipe to people. I put some asparagus in with the chicken while it baked, and it soaked up the lemon flavor and tasted really good! I added some whit... My 14 yr. old daughter was recently diagnosed with type 1 diabetes and trying to find recipies with low carbs that everyone likes can sometimes be difficult... what pleases one turns another off... I marinated the chicken in lemon juice and olive oil for about an hour before cooking in the skillet as suggested by other reviewers. It turned out wonderful. I also added 1 whole cup of chicken... I made as listed but probably should have trusted my instinct to tweak a bit. We all thought this was missing something. The chicken did turn out nice and moist with a pleasant lemon taste but... Continue reading >>

Free Diabetic Recipe: Chicken And Mushroom Stroganoff

Free Diabetic Recipe: Chicken And Mushroom Stroganoff

FREE DIABETIC RECIPE: Chicken and Mushroom Stroganoff A proper stroganoff will have a decided stick to your ribs quality, regardless of what protein is used. This hearty take on the classic noodle dish demonstrates this, using chicken, mushrooms, and a zesty marinade to fill you up right. Calories: 322Fat: 12 g,Cholesterol: 88 mg,Sodium: 191 mg,Carbohydrate: 29 g,Sugar: 3 g, Fiber: 2 g, Protein: 24 g 1 tablespoon Worcestershire-style marinade for chicken teaspoon instant chicken bouillon granules 2 cups coarsely shredded cooked chicken Combine 2/3 of the sour cream, the flour, the Worcestershire-style marinade, the bouillon granules, the thyme, and the pepper in a small bowl. Gradually stir in the water until its combined. Set aside. Cook the mushrooms in hot oil in a very large skillet over medium-high heat until they are tender and any liquid has evaporated, stirring occasionally. Stir in the chicken. Add the sour cream mixture into the skillet. Cook and stir until bubbly and thickened. Reduce the heat. Cook and stir for an extra 2 minutes. Serve the chicken mix over the noodles. Top with dollops of the remaining sour cream and chopped tomato. If you want to save some time, you can buy pre-sliced mushrooms, refrigerated or frozen chopped chicken, and bottled minced garlic. You can also skip the bouillon granules as well. FOR RECIPES LIKE THIS, CLICK HERE TO GET OUR FREE DIABETIC COOKBOOK. Continue reading >>

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