Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tablespoons olive oil (divided)
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions:

Prep the Chicken:

1. Cut the chicken breasts into 1-inch pieces.
2. Season with garlic powder, salt, and pepper.
3. Lightly dredge each piece in flour until evenly coated.

Cook the Chicken:

1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of olive oil for the second batch if needed.

Sauté the Mushrooms and Onions:

1. In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions.
2. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Add Flavor:

1. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
2. Cook for another minute to release the flavors.

Make the Sauce:

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Finish with Sour Cream:

1. Stir in the sour cream, heating it through gently for about a minute.
2. Be careful not to let the sauce boil, as it could cause the sour cream to curdle.
3. Taste and adjust seasoning with more salt and pepper, if necessary.

Serve:

1. Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.

Ingredients:

• 500g chicken livers, cleaned
• 250g mushrooms, sliced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon paprika
• 1/2 cup chicken broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
3. Increase the heat to medium-high, add the chicken livers and mushrooms, and cook until the livers are browned on all sides but still pink in the middle, about 5 minutes.
4. Sprinkle with chili flakes and paprika, stirring to coat the livers and mushrooms evenly.
5. Pour in the chicken broth and tomato paste, stirring to combine.
6. Bring to a simmer, then reduce the heat and let simmer for 10 minutes, or until the sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Bestanddele:

• 2 eiers
• Sout
• 1 koppie melk
• 3 opgehoopte eetlepels bruismeel
• 1 teelepel mosterd
• Voeg by bestanddele van jou keuse:
  • 1 koppie: Mushrooms / Ham / Kaas / Bacon / Tuna ens.

1. Meng en bak teen 180c vir 45min

Translation

Quiche

Ingredients:

• 2 eggs
• Salt
• 1 cup of milk
• 3 heaped tablespoons of effervescent flour
• 1 teaspoon mustard
• Add to ingredients of your choice:
  • 1 cup: Mushrooms / Ham / Cheese / Bacon / Tuna etc.

1. Mix and bake at 180c for 45min

Ingredients:

• 1 lb button mushrooms, cleaned
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying
• 1/4 cup fresh parsley, finely chopped (for garnish)
• 1/2 cup ranch dressing (for dipping)

Instructions:

1. In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
2. Place beaten eggs in a second shallow bowl.
3. Place panko breadcrumbs in a third shallow bowl.
4. Heat oil in a deep fryer or large pot to 375°F (190°C).
5. Dredge each mushroom first in the flour mixture, then dip into the beaten eggs, and finally coat with panko breadcrumbs.
6. Fry the mushrooms in batches, without overcrowding the pot, until golden brown and crispy, about 2-3 minutes.
7. Remove with a slotted spoon and drain on paper towels.
8. Garnish with chopped parsley and serve with ranch dressing for dipping.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 4 servings

Creamy and comforting Instant Pot chicken with mushrooms is the ultimate dinner recipe that your whole family will love! Every bite is so juicy, tender, and flavorful, and it will definitely become one of your family favorites!

Chicken And Mushroom Ingredients
What you’ll need:
Boneless and skinless chicken breasts. If your chicken breasts are thick, slice them lengthwise.
Mushrooms – any kind works. I use button or crimini mushrooms depending on what I have available.
Cream – heavy or whipping cream.
Parmesan – Adds so much to the flavorful!
Stock – vegetable or chicken stock.
Garlic, Italian seasoning, ground black pepper, and salt.
Oil and butter.

How To Make Instant Pot Chicken With Mushrooms
Brown The Chicken Well!
On the Instant Pot press on SAUTE and heat the oil and melt 2 tablespoons of butter, when a HOT message is displayed add the chicken (starting face down) and season it with salt and pepper. Work in batches if you have more than 4 chicken breasts, and brown the chicken on both sides until golden brown.
Using kitchen tongs move the chicken around every 30 seconds so that it does not stick to the bottom of the pot. After browning well on both sides, remove from the pot onto a plate and set aside.

Melt more butter in the pot, and add the sliced mushrooms. Season with salt, and cook for a minute (the pot will be really hot so they will cook quickly). Add the garlic, and cook for a minute until it’s fragrant.
Deglaze the pot with water or stock and scrape off any bits that are stuck to the bottom of the pot to avoid getting a BURN message.

Add the rest of the stock, Italian seasoning, and put the chicken back in the pot along with its juices.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Carefully remove the lid, and remove the chicken from the pot.
Press on SAUTE. Stir in the whipping cream, and grated parmesan cheese until it melts. Let the sauce reduce a little.
Put the chicken back in, let it sit for a couple of minutes, and serve over butter pasta.

What To Serve Instant Pot Chicken With?
Serve this Instant Pot chicken and mushrooms with mashed potatoes, pasta, or rice. Garnish with chopped fresh herbs, and extra parmesan cheese if desired.

Tips
If your chicken breasts are thick, slice them lengthwise.
Browning the chicken well is strongly recommended.
Remember, by browning the chicken you should only aim to let it cook halfway as it will continue cooking while it’s pressure-cooked. Browning is essential to give the chicken a golden color.
For some extra sauce, double the whipping cream, and parmesan cheese amounts.
You can use skinless boneless chicken thighs instead of chicken breasts. Keep the cooking time the same.

Ingredients
2 pounds mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce (or tamari)
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
salt and pepper to taste

Directions
Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.