Chicken Breasts and Mushrooms in Foil Recipe
2021-07-25- Cuisine: American
- Course: Main Dish, Oven
- Skill Level: Beginner
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(3 / 5)
2 People rated this recipe
Related Recipes:
-
Instant Pot Penne Pasta Bolognese
-
Red Cabbage Salad
-
Instant Pot Beef Soup with Noodles
-
BBQ Korean Chicken Wings
-
Instant Pot Ratatouille
Nutritional Info
This information is per serving.
-
Calories
208 -
Carbohydrates
4.2 g -
Cholesterol
60.1 mg -
Fat
6.2 g -
Fiber
4.5 g -
Protein
30.3 g -
Saturated Fat
4.8 g -
Serving Size
1 -
Sodium
603 mg -
Sugar
0.9 g -
Trans Fat
0.0 g -
Unsaturated Fat
2.2 g -
Potassium
130 mg
Chicken breasts and mushrooms in foil recipe.
Chicken breasts with mushrooms baked in the oven. Very easy and tasty.
You may also like Chicken with Mushrooms:
Chicken with Mushrooms Recipe
This is an excellent dish to choose when it is necessary to prepare a meal the day before. The chicken may be cooked, and chicken stock prepared and chilled. The final preparation will take only a short time just before cooking.
Makes 5-6 servings
Ingredients: 1 stewing chicken, 1 large yellow onion, peeled and chopped, 1 bay leaf, bouquet garni, 6 peppercorns, 2 teaspoons salt, 2 cups fresh mushrooms, washed, drained and sliced vertically to form “umbrellas”, 1/4 cup (60 ml) fat from the stock, 6 tablespoons all-purpose flour, 2 cups (500 ml) chicken stock, salt, and freshly ground black pepper, to taste
Instructions: Cook the chicken for 1½ hours or until tender in water to cover, with chopped onion, bay leaf, bouquet garni, peppercorns, and salt. When cooked, remove the chicken until cool until it can be handled.
Remove the flesh from the bones, then replace the bones in the saucepan, and boil for a further 30 minutes. Strain the stock and cool by standing in a bowl of ice, so the fat will set on top. Cut cooked chicken into pieces.
Cut sliced mushrooms into 1/2-inch (1.25 cm) pieces. Remove chicken fat from the top of the stock and heat 1/4 cup (60 ml) in a saucepan. Stir in all-purpose flour, and cook for 1 minute, then add the stock and stir until it boils and thickens. Season to taste with salt and black pepper.
Arrange layers of chicken, mushrooms, and sauce in an ovenproof dish. Cover and bake in the preheated oven (325º F (160º C)) for about 40 minutes.
Chicken Breasts and Mushrooms in Foil Recipe
Ingredients
- 1/2 pound (240 g) mushrooms, finely chopped
- 3 green onions, chopped
- 3 cloves garlic, peeled and minced
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon dried thyme, crumbled
- 3 tablespoons dry red wine
- 1/4 cup (60 ml) low-sodium chicken broth
- 2 teaspoons freshly squeezed lemon juice
- 2 skinless and boneless chicken breasts, halved
- 4 thin slices reduced-sodium ham
Method
Step 1
Set a heavy nonstick 7-inch skillet over low heat about 30 seconds. Add the mushrooms, green onions, garlic cloves; cover and cook for 10 minutes or until the mushrooms have released their juices.
Step 2
Mix in the thyme and marjoram. Raise the heat to moderate, add dry red wine, and cook 5 minutes longer or until almost all the liquid has evaporated.
Step 3
Transfer the mushroom mixture to a bowl. When the mixture has cooled slightly, stir in freshly squeezed lemon juice.
Step 4
Preheat the oven to 350 °F(177°C). Lightly coat 4 sheets of aluminum foil, each 10-inches long, with the cooking spray. Lay chicken breasts on foil, spoon on 1/4 of the mushroom mixture, and top with 1 ham slice. Fold the foil over and crimp tightly to seal. Place packets on a baking sheet and bake for 17-20 minutes or until the chicken breasts are tender.
