Grilled Chicken With Creamy Grits And Shiitake Mushroom Sauce Food

GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
• Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE

Steps:

• Make chicken:
• Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
• Make sauce:
• Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
• Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
• Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
• Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.

GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE RECIPE

Steps:

• Make chicken: Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture
• turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally. Make sauce: Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut? until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper. Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes. Spoon grits onto plates. Place chicken atop grits. Spoon sauce over
• serve.

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.

GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD

Steps:

• Mix 1 oz chicken broth with the arrowroot.
• Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
• Turn down heat and simmer for 10 minutes.
• Add the chicken broth/arrowroot mixture.
• Simmer until mixture thickens, stirring constantly.
• Remove from heat and cool.
• Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
• Put the mushrooms in a bowl and pour the above mixture over them.
• Mix and refrigerate for 1 hour.
• Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
• Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
• Put the spinach in a large serving bowl.
• Grill the mushrooms over high heat until soft (save the marinade).
• Cut the grilled mushrooms in quarters.
• Grill the chicken about 1 minute on each side.
• Add the chicken and mushrooms to the serving bowl with the spinach.
• Pour the marinade over and toss.
• Add the red peppers, raisins and cashews.
• Crumble in the goat cheese.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

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.

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS

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.

GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS

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.

GRILLED SHIITAKE (OAK MUSHROOMS)

Steps:

• Preheat charcoal or gas-fired grill.
• Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
• Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

SESAME CHICKEN WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds., In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice.

GRILLED CHICKEN WITH CREAM SAUCE

Steps:

• In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.