Chicken With Mushroom Demi Glace And Figs Food

BALSAMIC CHICKEN AND FIG BROCHETTES

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)

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

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.