CHICKEN WITH SAUTEED MUSHROOMS
"There's more than one way to alter an entree. Here we have a number of options: the type of mushroom, the type of herb and a splash of alcohol and/or cream for extra richness."
2 tablespoons olive oil
1 teaspoon minced fresh rosemary, plus additional for garnish (may substitute other herb)
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 shallot, minced
12 ounces porcini, chanterelle, shiitake or other mushroom, stems trimmed and discarded, caps sliced
1 tablespoon cognac or sherry (optional)
1/4 cup chicken stock or broth
2 tablespoons heavy (whipping) cream (optional)
Preheat the grill or broiler.
In a small bowl, combine 1 tablespoon of the oil and the rosemary. Set aside.
Place the chicken breasts between 2 sheets of plastic wrap and use a rolling pin to flatten them evenly. Remove the wrap. Rub both sides of the chicken with the rosemary mixture and season with salt and pepper to taste. Grill or broil the chicken, turning once, until cooked through, about 8 minutes. Remove from the heat; cover to keep warm.
Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 1 tablespoon oil and the butter and heat until melted. Add the shallot and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms have released their juices and are lightly browned, about 8 minutes. If desired, add the cognac or sherry and cook until almost completely evaporated. Add the stock or broth and cook, stirring, until almost completely evaporated. If desired, add the cream and heat through. Season with salt and pepper to taste; remove from the heat.
TO SERVE:
Place the chicken on individual plates and spoon the mushrooms and sauce over the top. If desired, sprinkle with additional chopped rosemary.
Servings: 4
Adapted from source: The Mushroom Lover's Mushroom Cookbook and Primer by Amy Farges
"There's more than one way to alter an entree. Here we have a number of options: the type of mushroom, the type of herb and a splash of alcohol and/or cream for extra richness."
2 tablespoons olive oil
1 teaspoon minced fresh rosemary, plus additional for garnish (may substitute other herb)
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 shallot, minced
12 ounces porcini, chanterelle, shiitake or other mushroom, stems trimmed and discarded, caps sliced
1 tablespoon cognac or sherry (optional)
1/4 cup chicken stock or broth
2 tablespoons heavy (whipping) cream (optional)
Preheat the grill or broiler.
In a small bowl, combine 1 tablespoon of the oil and the rosemary. Set aside.
Place the chicken breasts between 2 sheets of plastic wrap and use a rolling pin to flatten them evenly. Remove the wrap. Rub both sides of the chicken with the rosemary mixture and season with salt and pepper to taste. Grill or broil the chicken, turning once, until cooked through, about 8 minutes. Remove from the heat; cover to keep warm.
Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 1 tablespoon oil and the butter and heat until melted. Add the shallot and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms have released their juices and are lightly browned, about 8 minutes. If desired, add the cognac or sherry and cook until almost completely evaporated. Add the stock or broth and cook, stirring, until almost completely evaporated. If desired, add the cream and heat through. Season with salt and pepper to taste; remove from the heat.
TO SERVE:
Place the chicken on individual plates and spoon the mushrooms and sauce over the top. If desired, sprinkle with additional chopped rosemary.
Servings: 4
Adapted from source: The Mushroom Lover's Mushroom Cookbook and Primer by Amy Farges
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Pollo a la Brasa for Roxana
- Crispy Fried Chicken (with seasoned flour using paprika and poultry seasoning)
- Thirsty Bird from the Marlboro Cookbook (and note to Sheri)
- Impossible Chicken Pie (using cottage cheese)
- Chicken Hungarian Goulash (Creamettes, 1981)
- Quick Chicken Cacciatore
- Chicken with Lentils, Dates, and Rice
- New Chicken Le Cordon Bleu (no breading, coated with fresh herbs, make ahead)
- Cuban Chicken with Pineapple-Rum Sauce (McCall's magazine, 1980's)
- Crispy Cinnamon-Chicken Bake (Weight Watchers recipe, 1980's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!