Inside Out Blog

Celebrate Both National Chicken and National Mushroom Month

In September, we will celebrate both Eat Chicken Month and National Mushroom Month. Enjoy these recipes featuring both of these flavorful ingredients.  

Chicken with Rosemary and Mushrooms 
4 boneless chicken breasts 
4 tablespoons olive oil 
1 8-ounce package white mushrooms, halved 
1 medium onion, quartered 
4 sprigs fresh rosemary 
1 cup water 
Juice of one lemon 
Salt and pepper to taste 

Season the chicken breasts with salt and pepper. Heat a cast iron pan over medium heat on the stovetop. When hot, add the oil and chicken to pan. Brown on both sides for about five minutes. Add the mushrooms, onions, and rosemary. Place the pan in a 350 degree oven and roast for about 20 minutes or until the chicken is cooked through. To serve, remove the chicken to a serving dish. To the pan juices, add the water and lemon juice and cook over medium heat, scraping up the pan drippings with a spatula. Reduce the liquid for about five minutes. Pour over the chicken and serve immediately. Serves four. 

Chicken and Mushroom Tetrazzini 
1 8-ounce package angel hair pasta 
2 tablespoons butter 
4 ounces chopped prosciutto 
1 8-ounce package white mushrooms, sliced 
1 10-ounce jar Alfredo sauce 
1 can cream of mushroom soup 
1 cup frozen peas, thawed 
1/2 cup chicken broth 
3 cups chopped cooked chicken 
1 cup shredded Parmesan cheese 

Prepare pasta according to package directions. In a large skillet, melt butter over medium heat. Add prosciutto and mushrooms. Sauté about five minutes. Add the remaining ingredients, retaining 1/2 cup of the cheese. Mix well. Stir in pasta and spoon into a lightly greased 11x7 inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for about 35 minutes. Serves six.

Cook up something delicious tonight with this special recipe provided to you by Constellation Ranch Apartments in Fort Worth, Texas and put our expansive kitchens to good use! 

#FortWorth #Recipes
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