Rosemary Chicken With Portabella Mushrooms Food

VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS

Steps:

• Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
• Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
• Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
• Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
• While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
• Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
• Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
• Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
• Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
• Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
• Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.

ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE

Steps:

• Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
• Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.
• In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
• Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

CHICKEN WITH ROSEMARY AND MUSHROOMS

Steps:

• Heat a heavy 12-inch skillet over medium-high heat.
• Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
• Cook until mushrooms are browned, about 5-6 minutes.
• Pour in the chicken stock and flour.
• Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
• Transfer mushrooms and sauce into a bowl and set aside.
• Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
• Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
• Return mushrooms and sauce to the pan, and cook for 1 more minute.
• Serve warm.

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
• Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
• Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
• Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
• Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PORTABELLA CHICKEN WITH CREAMY ROSEMARY SAUCE

Steps:

• Trim fat and sinew from chicken breasts; pound to 1/2" thickness.
• Heat 2 tbsp olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.
• Slice mushrooms into pieces about 3/8" thick; have ready to saute.
• Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.
• Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
• Note: this sauce has sliced mushrooms in it, but if you prefer a creamier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.
• To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.

ROSEMARY CHICKEN WITH PORTABELLA MUSHROOMS

Steps:

• Slice each chicken breast into 2 pieces, as if you were going to butterfly except cut through.
• Mix flour, salt, pepper, garlic powder in plastic storage.
• Pound chicken between two pieces of wax paper to equal pieces.
• Slice each mushroom in half and set aside.
• Heat 2 tablespoons of better and 1 tablesppon olive oil in large skillet over medium high heat.
• Add about 3 breast pieces into the seasoned flour and shake to coat.
• Place coated chicken pieces into skillet remove when browned and set aside.
• Add 2 tablespoons of butter to skillet.
• Add mushroom and garlic and saute for 5 minutes.
• Add 1/2 cup broth and the rosemary and deglaze the skillet.
• Add the browned chicken back to the skillet and reduce heat and cook for 20 minutes.
• Remove chicken and mushrooms from skillet.
• Add the cream and heat through ove medium low heat until sauce is reduced by 25% about 5 minutes after it begins to bubble.
• Add chicken and mushrooms back to skillet and heat.
• Spoon sauce over chicken and mushrooms to coat.

ROSEMARY CHICKEN WITH PORTABELLA MUSHROOMS RECIPE - (4/5)

Steps:

• Slice each breast into 2 pieces, as if you were going to butterly it, except cut all the way through. Mix the seasoned flour ingredients together in a plastic storage bag (I find the cheap bags that require a twist tie to be perfect for this use). I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper. You don't have to do this, but I find the chicken cooks more evenly and is very tender. Slice each mushroom in half; set aside. Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat. Add about 3 breast portions to the bag of seasoned flour and shake to coat. Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this in shifts. Remove browned chicken from the pan and set aside. Add the remaining 2 tbs of butter to the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes. Add the 1/2 cup of stock and the rosemary and deglaze the pan. Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes. Remove chicken and mushrooms from pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble. Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat. Read more: http://www.bakeatmidnite.com/2015/05/rosemary-chicken-with-portabella.html#ixzz3iXPWk3DB