CHICKEN BREASTS WITH PORCINI MUSHROOMS
I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don't have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
Provided by Artandkitchen
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven and one Pyrex at 65°C/150°F.
- Rub the chicken with the Mexican spices.
- Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
- Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
- In the same skillet add the second tablespoon of margarine.
- Add onions and cook until soft.
- Add mushrooms and cook for 5 minutes.
- Dissolve corn flour in broth.
- Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
- Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
- Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
- Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.
Nutrition Facts : Calories 453.3, Fat 30.4, SaturatedFat 12, Cholesterol 133.7, Sodium 327, Carbohydrate 6.7, Fiber 0.9, Sugar 2.2, Protein 32.8
FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
- Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
- Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
CHICKEN WITH PORCINI MUSHROOMS
Make this Italian chicken dish in a creamy mushroom sauce and served on a bed of tagliatelle - delicious! For a lighter meal, you can just serve the chicken and sauce with a green salad - or try the sauce with pasta and no chicken.
Provided by English_Rose
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pour over enough boiling water to cover the mushrooms. Leave to soak for 30 mins, then drain.
- Heat the oil in a pan and cook the onion and garlic until soft. Add the chicken and cook for 10 mins, turning occasionally. Add the wine and mushrooms and cook for 5 mins or until the wine has evaporated.
- Add the cream and cook for 5-10 mins or until the sauce has thickened and the chicken is cooked through. Add the tarragon and season to taste.
- Cook the tagliatelle according to packet instructions and drain. Cook the asparagus in a pan of simmering water until tender, then drain.
- Arrange the tagliatelle in the centre of each plate. Scatter with the asparagus, spoon over the chicken and mushrooms, and serve immediately.
Nutrition Facts : Calories 809.7, Fat 31.6, SaturatedFat 14.5, Cholesterol 206.2, Sodium 123.3, Carbohydrate 76.5, Fiber 5.1, Sugar 7, Protein 42.3
CHICKEN WITH PORCINI GRAVY AND POLENTA
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
- Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
- Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
- Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.
CHICKEN CUTLETS WITH PORCINI SAUCE
Make and share this Chicken Cutlets With Porcini Sauce recipe from Food.com.
Provided by Boo Chef in West Te
Categories Chicken
Time 30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse mushrooms in large bowl of cold water, agitating them with hands to release dirt and sand. Let dirt and sand settle in bottom of bowl, then lift mushrooms from water and transfer to microwave-safe 2-cup measuring cup. Add chicken broth, submerging mushrooms beneath surface of liquid. Microwave on high power 1 minute, until broth is steaming. Stand 10 minutes. Using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth. Chop porcini into ¾-inch pieces and transfer to medium bowl. Strain broth through fine-mesh strainer lined with large coffee filter into bowl with chopped porcini.
- Combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper in pie plate. Working one piece at a time, dredge chicken in flour, shaking gently to remove excess. Set aside on plate.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large plate. Add 1 tablespoon oil to now-empty skillet and repeat to cook remaining cutlets. Tent plate loosely with foil.
- Add remaining teaspoon oil to now-empty skillet and return pan to medium heat. Add shallot and cook, stirring often, until softened, about 30 seconds. Add remaining teaspoon flour and cook, whisking constantly, 30 seconds. Increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce, and sugar. Simmer until reduced to 1 cup, 3 to 5 minutes.
- Transfer cutlets and any accumulated juices to skillet. Cover and simmer until cutlets are heated through, about 1 minute. Remove skillet from heat and transfer cutlets to serving platter. Whisk butter, thyme, and lemon juice into sauce and season with salt and pepper. Spoon sauce over chicken and serve immediately.
Nutrition Facts : Calories 296.5, Fat 14.5, SaturatedFat 5, Cholesterol 83.7, Sodium 191, Carbohydrate 11, Fiber 0.7, Sugar 1.6, Protein 30
PENNE WITH CHICKEN AND PORCINI MUSHROOMS
Make and share this Penne With Chicken and Porcini Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 quarts water to a boil in a big pot; add in 1 tablespoon salt and the pasta; cook until al dente.
- Meanwhile, in a large pan, melt the butter over medium heat; add in the mushrooms; cook for 1 minute.
- Season the chicken with salt and pepper to taste.
- Increase heat to med-high and add in the chicken; stir/saute until the chicken is opaque, 4 minutes.
- Add in the porcini soaking liquid and cream; cook until the sauce has thickened slightly, 2-3 minutes.
- Drain the pasta and return it to the cooking pot; toss with the sauce and cheese.
- Season with salt and pepper to taste; serve immediately.
Nutrition Facts : Calories 669.1, Fat 21.7, SaturatedFat 12.1, Cholesterol 94.4, Sodium 148.9, Carbohydrate 96.4, Fiber 13.3, Sugar 1.7, Protein 25.3
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