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Mushroom Pork Chops
This recipe is quick and easy, but tastes like you spent all day cooking it.
- 4 pork chops
- salt and pepper to taste
- pinch garlic salt, or to taste
- 1 onion, chopped or sliced
- ½ lb. fresh mushrooms, sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- Season pork chops with salt, pepper, and garlic salt to taste.
- In a large skillet, brown chops over medium-high heat. Add the onion and mushrooms, and saute for one minute.
- Pour soup over chops. Cover skillet, and reduce heat to medium-low. Simmer for 20 to 30 minutes, or until chops are cooked through.
- Serve mushroom sauce over pork chops.
Recipe adapted from AllRecipes.com
Chicken with Mushroom Sauce
This mouthwatering dish comes together in no time, and its flavor rivals that of many entrees found in fancy restaurants, but with less fat, so it's healthier!
- 2 tsp. cornstarch
- ½ c. fat-free milk
- 4 boneless skinless chicken breast halves (4 oz. each)
- 1 tbsp. olive oil
- ½ lb. fresh mushrooms, sliced
- ½ medium onion, sliced and separated into rings
- 1 tbsp. reduced-fat butter
- ¼ c. sherry or chicken broth
- ½ tsp. salt
- ⅛ tsp. pepper
- In a small bowl, combine cornstarch and milk until smooth; set aside.
- Flatten chicken to ¼-in. thickness.
- In a large non-stick skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
- In the same skillet, saute mushrooms and onion in butter until tender. Stir in the sherry or broth, salt and pepper; bring to a boil. Stir cornstarch mixture, add to the pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Recipe Source: TasteOfHome.com
Braised Chicken With Mushrooms And Pearl Onions
This dish combines chicken, mushrooms and pearl onions. Stock and dry red wine form the basis of the sauce. Served over rice, you've got a complete meal.
- 1 pound skinless, boneless chicken breasts
- ¼ c. flour
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 1½ tbsp. olive oil or canola oil
- 1 shallot, chopped
- 1 lb. small white button mushrooms
- ½ lb. peeled pearl onions
- ¾ c. vegetable stock, chicken stock or broth
- ½ c. dry red wine
- 2 tbsp. balsamic vinegar
- 2 tbsp. chopped fresh thyme
- In a shallow dish, stir together the flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge the chicken pieces in the seasoned flour until lightly coated.
- In a large pan, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes on each side. Transfer to a platter.
- Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3-4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2-3 minutes. (Note: You may need to add an extra tablespoon of olive oil during this process.)
- Stir in the stock and wine and de-glaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, about 20-30 minutes. Stir in the vinegar, the chopped thyme, and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
- To serve, spoon chicken, vegetables and sauce over rice.
Recipe Source: Foodista.com