CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams
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.
Nutrition Facts : Calories 499 calorie, Fat 34 grams, SaturatedFat 4 grams, Cholesterol 105 milligrams, Sodium 286 milligrams, Carbohydrate 3 grams, Protein 43 grams, Sugar 2 grams
GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS
Make and share this Grilled Chicken Breasts With Sauteed Shiitake Mushrooms recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 237.6, Fat 9.6, SaturatedFat 2.9, Cholesterol 80.2, Sodium 457.6, Carbohydrate 8.1, Fiber 2.2, Sugar 2.2, Protein 26.3
SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS
I created this recipe for RSC #11. Tenderized pecan crusted chicken breasts loaded with spinach, artichoke hearts, and sun dried tomatoes, and oozing with asiago, ricotta and mozzarella cheeses.
Provided by Crafty Lady 13
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
- Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
- Whisk together the 2 eggs with the milk in another shallow bowl.
- Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
- Pound chicken breasts to approximately 1/4 inch thickness.
- Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
- Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
- Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.
PECAN CHICKEN
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
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