Chicken With Mushroom Demi Glace And Figs Food
BALSAMIC CHICKEN AND FIG BROCHETTES
Provided by Food Network
Time 3h20m
Yield 8 skewers
Number Of Ingredients 6
Steps:
- Cut the chicken into 1-inch/2.5 cm cubes and put them into a glass bowl. Combine the garlic, vinegar, and oil and pour it over the chicken. Cover and let marinate for a few hours, turning now and again. Meanwhile, soak wooden skewers in water. Preheat a grill. Before grilling, skewer the chicken cubes and fig halves alternately on skewers, without shoving them right up against each other.
- Grill on both sides until the chicken in fully cooked, about 10 minutes.
CHICKEN MARSALA (POLLO MARSALA)
Make and share this Chicken Marsala (Pollo Marsala) recipe from Food.com.
Provided by The Italian Cook
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to sauté pan and put on medium heat.
- Salt and flour chicken breast, pat off excess flour.
- When oil is hot, sauté chicken breast until browned on both sides, remove breast.
- Leaving oil in pan, add mushrooms and onions, and a pinch of salt and pepper. sauté.
- When mushrooms and onions are sauteed add marsala, demi glace, and cream, and another pinch of salt.
- Reduce until bubbles start to slow and sauce thickens, add chicken breast for one minute and turn off heat, flip the chicken breast in the sauce and serve when ready, pour sauce over chicken breast.
CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
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- Remove skillet from oven. Using tongs, place chicken breasts and shallots on a plate; tent with aluminum foil to keep warm while making sauce. Pour broth mixture through a fine wire-mesh strainer into a heatproof bowl or measuring cup, and set aside. Wipe skillet clean, and return to high heat.
- Melt butter in skillet, and add mushrooms in a single layer. Cook, without stirring, until browned on one side, about 2 minutes. Shake skillet to loosen mushrooms; cook, without stirring, until mushrooms just begin to release their juices, about 2 minutes. Add strained broth mixture and cream to skillet, and bring to a boil over high. Reduce heat to medium-low, and simmer, stirring occasionally, until mushrooms are tender and sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Remove from heat, and stir in tomato, chives, and tarragon; season with salt to taste.
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