Chicken With Port Cream And Mushrooms Food

CHICKEN WITH PORT, CREAM AND MUSHROOMS

Steps:

• PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside thoroughly and rub with 1 tablespoon butter all over the skin. TO BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes. Turn on its left side and baste quickly with butter, return to the oven for another 5 minutes. Turn on its right side for another 5 minutes, basting as before. TO ROAST THE CHICKEN: Leave the chicken on its right side. Reduce oven temperature to 350F. Leave it for a total of 15-20 minutes, basting it at least every 10 minutes. Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 20 minutes. Turn the chicken breast up and continue basting every 10 minutes during the last few minutes it is roasting. TO TELL IF THE CHICKEN IS DONE: Prick the thickest part of the drumstick with a fork. If the juices come out clear yellow, it is done. If not, roast another 5 minutes and test again. As a final check, lift the chicken and drain the juices from its vent into the pan; if the last few drops are clear yellow, it is definitely done. Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5-10 minutes before carving so that the juices will not retreat into the tissues. It can wait a good 30 minutes with foil over it. As the chicken roasts, wipe the mushrooms clean with a paper towel, cut off the ends and slice them; if small, leave whole. Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice and salt. Add mushrooms, cover and cook for 8 minutes. Separate the cooking liquid and save it. Pour the cream and cornstarch and cream mixture into the mushrooms. Simmer for 2 minutes. Taste and correct seasoning and hold. When the chicken is done, remove it to its platter and remove all but 2 table- spoons of fat from the pan. Stir in the shallots and saute for 1 minute. Add the port and mushroom juices and reduce rapidly while deglazing the pan (scraping up the coagulated juices) until the liquid has reduced to about 1/4 cup. Add the mushrooms and cream. Simmer for 2-3 minutes, allowing the liquid to thicken slightly. Taste and correct seasoning; add more lemon juice to taste. Butter the inside of a casserole with butter; rapidly carve the chicken into serving pieces and sprinkle lightly with salt. Arrange it in the casserole for serving. Warm the cognac carefully, do not let it catch on fire. Set the chicken over moderate heat until you hear it begin to sizzle; pour the cognac over it and ignite it carefully with a match. Shake the casserole slowly till the flames have subsided. Pour the mushroom mixture over the casserole, basting the chicken. Cover and let it steep for 5 minutes. Do not allow the sauce to boil. Serve immediately.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE

Steps:

• Pat chicken dry and toss with flour and season to taste.
• In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
• Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
• Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
• Stir in chicken, cream and broth. Taste and adjust seasoning.
• Bring to a boil and boil until thickened.
• Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.

CHICKEN WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts with a meat mallet to flaten.
• Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
• In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
• Remove chicken from large saucepan to a plate.
• Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
• Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
• Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
• Enjoy!

CHICKEN WITH PORT-MUSHROOM SAUCE

Steps:

• Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
• Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.
• Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.