Does anyone know of any really good gormet recipes that have chicken and mushrooms.?

I am going to be in a family iron chef competition and i have one week to find and practice a recipe. It has to include chicken and mushrooms but i think another good ingredients would be soem kind of wine. If anyone has any good recipes it would be greatly appreciated. I have to win this thing. Thx!Does anyone know of any really good gormet recipes that have chicken and mushrooms.?
Victoria Chicken


Chicken with grapes and mushrooms in a creamy sauce.


INGREDIENTS:


1/2 cup butter


1/2 cup flour


1 cup cream


1 cup chicken broth


1 cup milk


1 teaspoon salt


8 ounces fresh mushrooms


2 to 3 cups cooked chicken, diced


1/2 cup sherry


1/2 cup toasted slivered almonds


2 cups whole seedless green grapes


PREPARATION:


Melt butter; stir in flour to make a roux. Add cream, milk, and chicken broth; cook until thick and smooth. Fold in mushrooms, chicken, almonds, and sherry. Taste and adjust seasonings (add salt, etc).








Fold in grapes just before serving. Serve in crepes or over toast points or pastry shells.


Serves about 8.





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http://southernfood.about.com/od/chicken鈥?/a>Does anyone know of any really good gormet recipes that have chicken and mushrooms.?
Chicken Marsala





Ingredients





* 1/4 cup flour


* 1/4 tsp salt


* 1/8 tsp freshly ground, black pepper


* 1/2 teaspoon dried oregano


* 4 chicken breasts, boned, skinless


* 4 Tbsp olive oil


* 1/2 cup Marsala wine


* 1 cup sliced mushrooms


* 1/2 cup chicken stock (or 1/4 cup cooking sherry)


* 1/2 lemon





Directions





1. Mix together the flour, salt, oregano, and pepper.


2. Pound the chicken breasts gently (with the flat side of your meat mallet).


3. Roll the chicken in this until well coated.


4. On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate. (An option is to keep the chicken int he microwave at 10% power for five minutes.)


5. Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 10 minutes. (If you cooked the chicken in two batches, put all the chicken back in the skillet before you add the Marsala.)


6. Add in chicken and cook covered another 10 minutes.





It's best on top of angel hair ;)
GOURMET CHICKEN DIVAN





1/3 c. all purpose flour


Freshly ground pepper to taste


2 whole chicken breasts, split, boned, and skinned


1/3 c. butter


1 1/3 c. chicken broth


1/2 tsp. dried whole basil


1 lb. fresh broccoli


2 tbsp. butter


1/4 lb. fresh mushrooms, sliced


1 (8 oz.) sour cream


2 tbsp. grated Parmesan cheese





Combine flour and pepper; dredge chicken in flour mixture. Melt 1/3 cup butter in a large skillet; brown chicken in butter on both sides. Remove chicken from skillet; drain on paper towels.


Add broth to skillet; cook over low heat 5 minutes, stirring to loosen brown particles. Return chicken to skillet and sprinkle with basil. Cover and simmer 30 minutes.





Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli thoroughly. Make lengthwise slits in thick stalks. Arrange broccoli in steaming rack with stalks to center of rack. Steam 10 minutes or until crisp-tender. Set aside.





Melt 2 tablespoons butter in a small skillet; add sliced mushrooms, and saute 2 minutes.





Place broccoli in buttered 13 x 9 x 2 inch baking pan. Remove chicken from skillet with a slotted turner, reserving pan drippings; arrange chicken on broccoli. Spoon mushrooms over chicken.





Stir sour cream into reserved pan drippings; cook over low heat until thoroughly heated (do not boil). Pour sauce over chicken; sprinkle with cheese. Place pan 6 inches from boiler element; broil 3-5 minutes or until top is golden brown. Yields 4 servings.


I would cut out the broth and use the wine instead.
Mushroom Chicken Piccata





INGREDIENTS





* 1/2 cup all-purpose flour


* 1 teaspoon salt


* 1/2 teaspoon paprika


* 1 egg


* 2 tablespoons milk


* 6 skinless, boneless chicken breast halves


* 4 tablespoons butter


* 1/2 pound fresh mushrooms, sliced


* 1/4 cup chopped onion


* 1 cup chicken broth


* 1/2 cup white wine


* 2 tablespoons lemon juice


* 1 tablespoon cornstarch


* 1 tablespoon chopped fresh parsley, for garnish





DIRECTIONS





1. In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.


2. In a large skillet, heat butter or margarine over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.


3. In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve