Creamy parmesan Garlic Mushroom Chicken

I found this recipe earlier in the week on a new website, The Recipe Critic. I made it tonight and it was AWESOME! It was easy to make and cooked up real nice. We used thin pieces of chicken breast for this recipe. You can find the recipe at this link Creamy Parmesan Garlic Mushroom Chicken

We served the chicken and sauce over noodles!

Here is the recipe!

INGREDIENTS

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms
• Creamy Parmesan Garlic Sauce:
• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

INSTRUCTIONS

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Slow Cooker Alfredo Chicken With Bacon

Oh this was SOOOO good this week. I added a bit more cheese than the recipe called for. I LOVED THIS!!!! IT HAS BACON!!!! Here is a link to the website. Slow Cooker Alfredo Chicken with Bacon

 

Slow Cooker Alfredo Chicken

Author: The Frugal Girls

Prep time:  20 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 50 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, fresh or thawed
• 6 slices Hickory Bacon, chopped
• 1 jar Classico Creamy Alfredo Sauce (15 oz.)
• 1 cup shredded Mozzarella Cheese
• 4 oz. Sliced Mushrooms, drained

Instructions

1. Place chicken in Crock Pot, and cook on HIGH for 3 hours or LOW for 6 hours.
2. Cook Bacon using this trick for Perfect Crispy Bacon in Oven, then chop.
3. After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
4. Evenly spread Alfredo Sauce over chicken, then top with Mushrooms, Mozzarella Cheese and Bacon.
5. Cook on HIGH for ½ hour {covered}, or until done.
6. Garnish with fresh chopped Parsley and Enjoy!
7. Optional – serve with a side of Pasta.

Italian-Style Steak

This is a recipe that I actually made today. I was home and it was an easy one to make. It took me about 20 minutes to prep it and then it cooked all afternoon in the crockpot. We made rice to go with this dish, along with some other vegetables. The picture is from the website....I keep forgetting to take pictures! I substituted 4 1/2 TBS of flour for the quick cooking tapioca!

Here is a link to the recipe Italian-Style Steak

INGREDIENTS

• 1 1/2 pounds boneless beef bottom round steak; trimmed and cut into 1 inch cubes
• 2 medium carrots; cut into 1/2 inch pieces
• 2 stalks celery; cut into 1/2 inch pieces
• 1 cup quartered fresh mushrooms
• 1/2 cup sliced green onions
• 1 14 1/2ounch can Italian-style stewed tomatoes; undrained
• 1 cup beef broth
• 1/2 cup dry red wine; white wine or beef broth
• 3 Tablespoons quick-cooking tapioca
• 1 teaspoon dried Italian seasoning; crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• Hot; cooked whole wheat pasta

• INSTRUCTIONS

  Place meat in a 4-quart slow cooker.

  Add carrots, celery, mushrooms, green onions, undrained tomatoes, broth, wine, tapioca, Italian seasoning, salt, pepper and bay leaf.

  Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

  Discard bay leaf.

  If desired, serve with hot cooked pasta.

Quick Chicken Cacciatore

Picture is from the website.

My hone cooked this for us tonight and it was delicious! We gave it a 4.5 out of 5. She said it wasn't as easy as the recipe made it out to be, but overall it was not difficult. I loved the mushrooms with the tomatoes. We had rice and vegetables with it! Here is a link to the recipe--Quick Chicken Cacciatore

QUICK CHICKEN CACCIATORE

by: Steve Dunn, adapted from a recipe in Fine Cooking by: Bruce Weinstein and Mark Scarbrough

notes: Serves 4-6

yield:

INGREDIENTS

• 1/2 cup all-purpose flour
• 8 chicken cutlets, about 1/4-1/3 inch thick
• 4 tablespoons EVOO
• 2 tablespoons butter
• 1 onion, chopped
• 3 large garlic cloves, finely minced
• 1 pound cremini mushrooms, thickly sliced
• 1 14.5 ounce can diced tomatoes, with juices
• 1/2 cup dry white wine
• Leaves from 1 large sprig of rosemary, finely minced
• Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

• Pour enough EVOO into a large skillet to fully coat the bottom and set the pan over medium-high heat.   When the pan is hot, toss in the mushrooms, season with salt and pepper and cook, tossing occasionally until they have released all their moisture and caramelized to a rich, dark brown.  Pull them from the heat and dump them off into a bowl, reserve in a warm spot.
• Season the cutlets liberally on both sides with salt and pepper.  Place the flour in a shallow bowl, then dredge each cutlet in the flour, shaking off any excess.
•  Put the pan back over the heat and add some fresh oil.  When the oil is shimmering, but not yet smoking, and working in batches, cook the cutlets till golden brown and just cooked through, about 2 minutes per side.  Remove the cutlets to a plate or cutting board and tent with foil to keep warm. 
• Put the pan back over medium heat and add the butter, onion, and garlic.  Cook stirring frequently until the onion is translucent.  Add the wine, tomatoes and most of the rosemary, turn the heat to medium-high and cook until reduced to a sauce-like consistency.  Turn the heat to low, add back the chicken and mushrooms, spooning the sauce over the cutlets.  Check for seasoning adjusting as necessary.
• Serve with your choice of side dish, sprinkling the remaining rosemary on each cutlet when plated, and topping with freshly grated parmesan if you wish.

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Pork Chops with Grapes and Almonds

This is a recipe that we just made a few weeks ago. I have to admit I was a bit skeptical when I saw the title....GRAPES...really. However, these were delicious and we all rated the recipe a 5.0! My wife started the recipe in the morning completing step three. I then came home and fried up the pork chops and heated up the alfredo sauce. We served it with rice and vegetables. The alfredo sauce was even good on the rice! The almonds really topped it off!

I hope you like it. Here is a link to the recipe-Pork Chops with Grapes and Almonds

INGREDIENTS

1 10 ounce jar of Alfredo Pasta sauce
2 TBS of olive oil
salt and pepper to taste
1/2 teaspoon of dried dill weed (I think we left that out)
2 TBS chopped fresh parsley
1/2 cup dry white wine
1 TBS of butter
12 seedless red grapes, halved
1/3 cup toasted slice almonds
salt and pepper to taste
4 (6 ounce) boneless pork chops
2 TBS olive oil
1 (4 oz) package of fresh mushrooms, coarsely chopped
3 TBS chopped fresh basil
3 TBS chopped fresh oregano

PREP: 40 minutes
COOK: 10 Minutes
READY: 50 min
NOW THIS is what the recipe states, I would say it is more like 70-90 minutes

DIRECTIONS
1. Pour alfredo sauce into a small sauce pan and heat until hot. Reduce heat to low, and keep warm.

2. Heat 2 TBS olive oil in a large skillet over medium-high. Season pork chops with salt and pepper, and place into pan. Cook pork chops until browned on both sides and no longer pink in the center, about 10 minutes (I think this really depends on the thickness of the pork chop).

3. Meanwhile, heat 2 TBS of olive oil in a separate large skillet over medium-high heat. Stir in mushrooms, and cook for 1 minutes before adding basil, oregano, dill, and 2 TBS of parsley. Continue cooking until the mushrooms begin to release their liquid, then pour in wine. Simmer until the wine has reduced by half, then quickly stir in butter.

4. To serve, place pork chops onto a serving platter and top with mushroom mixture. Ladle alfredo sauce over top, and sprinkle with grapes, almonds and remaining 2 TBS of parsley to garnish.