GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE
Steps:
- Heat the grill to high.
- Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
- Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.
- Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.
Nutrition Facts : Calories 499 calorie, Fat 34 grams, SaturatedFat 4 grams, Cholesterol 105 milligrams, Sodium 286 milligrams, Carbohydrate 3 grams, Protein 43 grams, Sugar 2 grams
CHICKEN KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
BAKED CHICKEN WITH SHIITAKE MUSHROOM SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F.
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the chicken breasts with salt and pepper.
- Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
- Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
- When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams
TANGY CHICKEN WITH SHIITAKE CRUST
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
Provided by Marian Burros
Categories dinner, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan. Boil over medium-high heat until reduced to 1/2 cup. Add chicken broth and tomato paste, boil until reduced to 1 cup. Strain through a fine sieve, pressing to extract liquid. Season with salt and pepper. (Can be prepared a day ahead.)
- For the chicken, heat olive oil in a large heavy skillet over medium-high heat. Add mushrooms, shallots and garlic and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Cool completely. Season with salt and pepper.
- Remove small fillets from underside of each chicken breast and place in a food processor. Pulse until chicken forms a smooth paste. Add mushroom mixture and pulse until coarsely chopped.
- Line a large baking sheet with parchment paper. Pat chicken breasts dry. Pound them lightly between 2 sheets of waxed paper to an even thickness. Season with salt and pepper. Divide mushroom mixture into 6 parts. Place a 12-inch piece of plastic wrap on a work surface, placing 1 part of the mushroom mixture in the center. Fold the plastic in over the mushroom mixture and pat it to an even thickness, slightly larger than the chicken breasts.
- Pull back plastic and place 1 breast, rounded side down, on top of the mushroom mixture. Gather plastic tightly around the chicken breast until mushroom mixture adheres to the top and sides of the chicken. Unwrap and gently invert the breast, uncoated side down, onto baking sheet. Carefully peel away plastic. Repeat with remaining breasts and mushroom mixture. (Can be prepared ahead and refrigerated; bring to room temperature before baking.)
- Preheat oven to 350 degrees. Bake chicken for 12 minutes (10 minutes for medium or small breasts). Remove from oven and let stand for 12 minutes; chicken will continue to cook. Slice breasts diagonally. Arrange each breast on a plate, fanning out slices. Reheat sauce over medium high heat. Stir in chervil. Whisk in the butter and ladle around chicken. Serve immediately.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 84 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 16 grams, TransFat 0 grams
GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS
Make and share this Grilled Chicken Breasts With Sauteed Shiitake Mushrooms recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a nonstick skillet over medium-high heat.
- Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
- Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
- Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
- Remove from the heat and keep warm.
- Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
- Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
- Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
- (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
- Place a chicken breast on each plate and serve topped with the sauteed mushrooms.
Nutrition Facts : Calories 237.6, Fat 9.6, SaturatedFat 2.9, Cholesterol 80.2, Sodium 457.6, Carbohydrate 8.1, Fiber 2.2, Sugar 2.2, Protein 26.3
PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS
Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
- Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
- Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
- Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT
This is a beautiful recipe and tastes delectible! Two suggestions: after making the ragout and sauteing the chicken, deglaze the pan with a little white wine. When serving, sprinkle with a little chopped parsley. Note: Serving Size: 1 chicken breast with 2 tablespoons of ragout
Provided by Porfavorcorona
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Mushroom Ragout:
- The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.
- Heat the oil in a skillet over medium heat.
- Add the shallots and cook until they begin to soften, about 2 minutes.
- Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
- Add the tomatoes, tarragon, salt and pepper.
- Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.)
- Adjust the salt and pepper to taste.
- For the Sautéed Chicken Breasts:
- Generously season the breasts with salt and pepper.
- Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
- Sauté the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
- Serve the chicken with the mushroom ragout spooned over and around the breasts.
Nutrition Facts : Calories 74.1, Fat 7, SaturatedFat 0.8, Sodium 3.5, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 0.6
RICE WITH CHICKEN AND SHIITAKE MUSHROOMS
Mushrooms are a little powerhouse of nutrition and Shiitake mushrooms are no exception. They are a great source of many vitamins, minerals and fibre; including vitamin D, iron, magnesium, niacin, B vitamins and much more. This quick and easy stir-fry capitalizes on the earthy flavour of shiitake mushrooms.
Provided by Poulet du Québec
Yield 4
Number Of Ingredients 13
Steps:
- Soak dried shiitake mushrooms in water for 15 minutes to rehydrate. Drain and dice. Reserve soaking liquid.
- Heat oil in a frying pan over medium-high heat and brown the cubed chicken. Add mushrooms and stir to combine. Add pickled ginger and 2 tablespoons (30 mL) soy sauce. Mix well and cook for 2 minutes. Set aside.
- Heat butter in a saucepan on medium-high heat and add rice. Stir until all the grains are coated with the butter. Moisten with the chicken stock and reserved soaking liquid. Bring to a boil; cover and simmer on low heat for 10 minutes.
- Add the chicken mixture, diced bell pepper, pepper and the remaining soy sauce. Mix well and cover. After 7 minutes, check if rice is done. Serve immediately with sesame baby bok choy.
Nutrition Facts :
CHICKEN BREASTS WITH SCALLIONS, SHIITAKE MUSHROOMS, AND TOMATOES
Categories Chicken Mushroom Poultry Tomato Sauté Quick & Easy White Wine Thyme Gourmet
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it cook the chicken breasts, patted dry and seasoned with salt and pepper, skin sides down, for 3 to 4 minutes, or until they are golden. Turn the breasts and cook them over moderate heat, covered, for 7 to 8 minutes more, or until they are cooked through. Transfer the breasts to a platter and keep them warm. To the skillet add the garlic, the shallot, and the 2 thyme sprigs (or the dried thyme if using) and cook the mixture, stirring, until the shallot is softened. Add the vinegar, boil the mixture until the vinegar is almost evaporated, and add the mushrooms. Cook the mixture over moderate heat, stirring, for 1 minute, add the wine, and boil the mixture until the wine is almost evaporated. Add 1 1/4 cups of the broth and the scallions and simmer the mixture for 1 minute. In a small bowl whisk together the remaining 1/4 cups broth and the arrowroot and add the mixture to the skillet with the tomatoes and the fresh thyme leaves. Simmer the sauce, stirring, for 1 minute, or until it is thickened, stir in any juices that have accumulated around the chicken, and add salt and pepper to taste. Transfer a chicken breast to each of 6 dinner plates, spoon some of the sauce over each breast, and garnish each serving with 1 of the additional thyme sprigs.
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
Number Of Ingredients 11
Steps:
- Wash the chicken breasts, pat dry, season with salt and pepper.
- Heat the oil and butter on medium to medium-high heat and when the butter stops sizzling, add the shallots and minced mushroom stems.
- Lower heat to low, and cover for 8-10 minutes. Stir frequently.
- Raise heat and brown chicken breasts for 4 to 5 minutes on each side.
- After 3 minutes on the second side, add mushroom caps and continue cooking, lowering and adjusting the heat.
- After 2 more minutes, add the vermouth and chicken broth, shake your pan to combine and sprinkle the rosemary leaves on top.
- Continue cooking, covered if you need to, until done, 155 degrees if you have a meat thermometer. Top with chopped parsley leaves before serving.
- Serve on a bed of spaghetti squash or with squash on the side, with some sautéed beet greens and a little Savoy cabbage, sautéed in olive oil and garlic, garnished with cilantro.
CHICKEN BREASTS STUFFED WITH SHIITAKES AND PROVOLONE
Steps:
- Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.
- Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
- Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).
- Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).
- Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.
More about "chicken breasts with shiitake mushrooms food"
SOY-MARINATED CHICKEN THIGHS WITH SHIITAKE MUSHROOMS ...
From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 4
- In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
- Preheat the oven to 350°. Bring the chicken to room temperature. Discard half of the marinade. Bake the chicken for 40 minutes, basting a few times.
- Meanwhile, heat the oil in a large, nonstick skillet. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes. Add the scallions and cook over moderate heat for 5 minutes. Stir in the lemon juice and walnut oil and serve with the chicken.
CHICKEN AND SHIITAKE MARSALA RECIPE | MYRECIPES
From myrecipes.com
4/5 (23)Total Time 15 minsServings 4Calories 291 per serving
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.
- Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
- Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
CHICKEN WITH SHIITAKE MUSHROOM SAUCE RECIPE
From recipeland.com
4.1/5 (155)Total Time 40 minsServings 4Calories 289 per serving
SEARED CHICKEN BREAST WITH SHIITAKE MUSHROOMS RECIPE ...
From cdkitchen.com
Servings 6Total Time 8 hrs 13 mins
CHICKEN BREAST WITH SHIITAKE MUSHROOMS AND NOODLES RECIPE ...
From eatsmarter.com
Servings 2Total Time 30 mins
10 BEST BAKED CHICKEN BREAST MUSHROOMS RECIPES | YUMMLY
From yummly.com
SEARED MARINATED CHICKEN BREAST WITH SHIITAKE …
From lidiasitaly.com
BAKED PASTA WITH ROTISSERIE CHICKEN AND SHIITAKE MUSHROOMS ...
From aheadofthyme.com
4.8/5 (6)Category PastaCuisine ItalianTotal Time 30 mins
- Preheat oven to 375 F. Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 9 minutes. It will finish cooking in the oven. Drain and set aside.
- In a large skillet, heat butter and olive oil. Add shiitakes and cook, untouched, for 3 minutes. Add shallots (and another 1-2 tablespoons of olive oil if your pan is dry), then stir, season with salt and pepper, and cook until shallots are soft and translucent, about 4 minutes.
- Meanwhile, shred roasted chicken breast with your hands or by using two forks and pulling the meat in opposite directions. Add chicken to mushrooms and shallots. Pour in heavy cream and sherry vinegar, then stir to combine.
- In a large bowl, combine cooked pasta, chicken and mushrooms, and 1/4 cup of asiago cheese. Mix thoroughly, then pour into a greased 2 quart (or other small) baking dish. Top pasta with remaining 2 tablespoons asiago and the grated Parmesan cheese. Bake for 20 minutes, then top with fresh basil leaves and serve immediately.
CREAMY CHICKEN CASSEROLE (CHICKEN GLORIA ...
From natashaskitchen.com
Ratings 362Calories 340 per servingCategory Easy/Medium
- Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish.
- Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
- In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
- Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season generously with salt and pepper to taste.
CHICKEN WITH CHINESE MUSHROOMS - ERREN'S KITCHEN
From errenskitchen.com
Ratings 58Calories 195 per servingCategory Dinner
- In a small bowl, soak the mushrooms in boiling water for 20 minutes or until they become tender.
- Remove the mushrooms from the water with a slotted spoon and squeeze to remove any excess liquid. Reserve 1⁄4 of the liquid and set aside (this is the mushroom stock).
- Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Add the garlic and ginger to the hot oil. Stir-fry for about 30 seconds.
- Add the chicken and stir-fry about a minute. Add the fresh mushrooms and cook until tender and the liquid they release cooks down.
CHICKEN, SHIITAKE, AND KALE STIR FRY - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 11Servings 6Cuisine AsianCategory Main
- Combine the ingredients for the marinade into a large measuring bowl. Whisk until well combined then pour half of the marinade into a ziplock bag. Cover and reserve the remaining marinade for later use. Slice the chicken into thin bite sized strips. Place into the zip lock bag then seal and refrigerate for 2-3 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
- Heat half of the canola oil in a large sauté pan. Add the onion and cook for 2 minutes. Add the shiitake mushrooms and continue cooking for 1-2 minutes, stirring often. Add the kale and minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then cook, stirring constantly, for 1 minute. Remove from the pan and pour into a bowl.
- Add the remaining oil to the pan and heat over medium high heat until hot. Use a slotted spoon and add half of the chicken to the hot skillet (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Add a bit more olive oil, if the pan needs it, then add the remaining chicken (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Discard the zip lock bag and marinade.
- Whisk the reserved marinade from earlier until well combined then add to the skillet over medium heat. Whisk for a few seconds then add the chicken, veggies, and any juices back into the sauté pan. Stir to coat evenly and heat through. Serve over rice immediately and garnish with green onion. Enjoy.
HERB BUTTER ROASTED CHICKEN WITH SHIITAKE MUSHROOM SAUCE ...
From cookingchatfood.com
Cuisine AmericanCategory MainServings 4Total Time 1 hr 45 mins
- MAKE THE BUTTER: When the butter has softened, combine it with the other ingredients–2 cloves minced garlic, teaspoon of thyme leaves, salt and pepper to taste. It tends to be a bit hard to stir at first, but work at it vigorously with a sturdy spoon and it will soon be blended into a nice consistency with the ingredients well distributed.
- PREP THE CHICKEN: have a large roasting pan ready. Rinse the chicken and pat dry, and place on a cutting board to do the prep.
- Use your fingers to lift up the skin on the breast a bit. Take about 2 tbsp of butter and insert under the skin, rubbing into the breast meat.
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE - EATINGWELL
From eatingwell.com
Ratings 58Calories 274 per servingCategory Healthy Chicken Recipes
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS - LOVE-THE SECRET ...
From lovethesecretingredient.net
Estimated Reading Time 2 mins
SOY CHICKEN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
PASTA RECIPE WITH SHREDDED CHICKEN BREAST, SHIITAKE ...
From melaniecooks.com
Servings 6Estimated Reading Time 3 mins
CHINESE CHICKEN SALAD WITH GOLDEN POTATOES AND SHIITAKE ...
From mushroomcouncil.com
Servings 4Total Time 25 minsEstimated Reading Time 1 min
CHICKEN WITH LEEKS AND SHIITAKE MUSHROOMS | CANADIAN LIVING
From canadianliving.com
CHICKEN BREASTS WITH MUSHROOMS AND ARTICHOKES - ALL ...
From therecipes.info
CHICKEN AND SHIITAKE MUSHROOM RECIPE RECIPES ALL YOU …
From stevehacks.com
RECIPES CHICKEN BREAST CREAM OF MUSHROOM SOUP - ALL ...
From therecipes.info
GINGER CHICKEN NOODLE SOUP WITH SHIITAKE MUSHROOMS
From martha.com
SEARED CHICKEN BREASTS OVER KIMCHI & SHIITAKE RICE MEAL ...
From makegoodfood.ca
KENNETT’S SAVORY CHICKEN WITH SHIITAKE MUSHROOMS
From kennettmushrooms.com
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE ...
From recipenet.org
TANGY CHICKEN WITH SHIITAKE CRUST RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
CHICKEN WITH SUN-DRIED TOMATOES AND SHIITAKE MUSHROOMS ...
From cookingindex.com
TOP 10 BEST RECIPES WITH SHIITAKE MUSHROOMS
CHICKEN BREASTS AND MUSHROOM RECIPES - ALL INFORMATION ...
From therecipes.info
7 MISTAKES EVERYONE MAKES WHEN COOKING CHICKEN
From tasteofhome.com
SKILLET GRATIN OF MUSHROOMS AND CHICKEN - LIDIA
From lidiasitaly.com
CHICKEN AND POULTRY ARCHIVES - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS - ALL INFORMATION ...
From therecipes.info
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love