Recipe Critic Mushroom Parmesan Chicken

Garnish with freshly grated parmesan and fresh chopped parsley.

Recipe critic mushroom parmesan chicken. This creamy parmesan garlic mushroom chicken will be one of the best meals you ever make. Add the uncooked rice to the skillet chicken broth and mushrooms. I used portabellini chestnut mushrooms but you can use any mushrooms you have or prefer.

Remove chicken and set aside on a plate. Add garlic fresh herbs and mushrooms. Stir in heavy cream and parmesan cheese and salt and pepper to taste.

Add the sliced mushrooms and garlic and cook for a few minutes until tender. Then pan fry them while stirring frequently to prevent burning. To cook the bacon i like to cut the strips into small 1 inch pieces before cooking.

The recipe critic posted an episode of tried and true recipes. 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. Add the heavy cream chicken broth and parmesan cheese.

Remove chicken and set aside on a plate. Pan fry the bacon. Remove and set aside.

Remove chicken and set aside on a plate. Saute for 1 2 minutes. Reduce heat to medium low and cover and let simmer for 15 20 minutes until rice is cooked and tender.