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
BREAST OF CHICKEN WITH ROSEMARY AND POLENTA WITH PORCINI MUSHROOMS
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Begin by cleaning and marinating the chicken in 6 ounces of the olive oil, fresh rosemary, and a pinch of salt for approximately 4 hours.
- To prepare the polenta, bring the salted water to a boil. Once the water has boiled, sprinkle the polenta flour in the water and beat with a whisk. Lower the heat and cook for about 40 minutes until the polenta falls away from the sides of the pan. It is hard to determine the exact amount of water as it depends on the quality of the polenta flour. If it becomes hard, add hot water until the polenta softens and can be stirred.
- To cook the chicken, remove it from the marinade, dust the chicken breasts with flour, place them in a pan, add the white wine, and cook on high heat for 10 minutes, flipping on each side.
- At the same time the chicken is cooking, using another pan, heat the remaining 3 ounces of olive oil. Add the rosemary sprigs to flavor the oil. Take the rosemary out and add the porcini mushrooms and salt. Cook for 5 minutes and then add the chopped parsley.
- To serve, place the chicken on a plate and add some of the sauce from the pan. On the side place some polenta and top it with some of the porcini mushrooms. To garnish, sprinkle some parsley and add a sprig of rosemary.
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.
PORCINI DUSTED CHICKEN SCALOPPINE
this is simply delicious From cooking light,cal 269 Fat 7.3g, saturated 2g, carb 6.1 sodium 469 for 2 chicken pieces and 1 1/2 tbs of sauce.
Provided by MarraMamba
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place Porcini in a spice or coffee grinder, process until finely ground.
- Slice chicken breasts halves in half horizontally. Sprinkle chicken with 1/4 tsp salt and pepper. Sprinkle both sides with porcini powder, shaking off excess.
- Heat 1 tsp oil in a large non stick skillet over medium high. Add chicken pieces to pan, cook 1 1/2 minutes a side or until lightly browned and done. Remove from pan, keep warm. repeat until all are done.
- Heat remaining tsp or so of oil in pan. Add shallots and garlic, cook 1 minute stirring. Add 3 cups mushrooms, cook 5 minutes until liquid evaporates, stirring occasionally. Add wine, scraping brown bits to loosen. Increase heat to medium high. cook 2 minutes until liquid almost evaporates.
- Add broth to pan, simmer until mixture is reduced to 1/4 cup (about 5 minutes). Stir in sour cream, cook 1 minute. Remove from heat. Add salt, pepper and parsley.
- Serve spooning sauce over.
PORCINI - DUSTED CHICKEN BREASTS
Steps:
- Season breasts with 1/4 tsp. salt and 1/8 tsp. pepper. Heat 1 Tbsp. oil in pan, add 4 breast slices at a time, and cook about 2 min per side, until browned and done. Repeat with other 4 slices. Remove from pan and keep warm.
- Heat remaining 1 Tbsp. of oil, add shallots and garlic to pan, and cook 1 min stirring. Add mushrooms; cook about 5 min. Stir in wine scraping pan for browned bits. Increase heat to high and cook 2 min. Add broth to pan, simmer until reduced to about 1/4 cup.
- Stir in sour cream, cook 1 minute, and remove from heat. Add remaining salt, pepper, and parsley. Spoon mushroom sauce over chicken and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "porcini dusted chicken breasts recipes"
CHICKEN WITH PORCINI MUSHROOMS | ITALIAN RECIPES | GOODTO
From goodto.com
4/5 (190)Email [email protected]Cuisine ItalianServings 2
PORCINI-DUSTED ROAST CHICKEN WITH LEMON, PRUNES - NZ …
From nzherald.co.nz
PORCINI DUSTED CHICKEN BREAST : EASY HEALTHY RECIPES …
From drgourmet.com
HONEY GARLIC CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
CREMINI-STUFFED CHICKEN BREASTS WITH PORCINI PAN SAUCE
From williams-sonoma.com
CHICKEN WITH PORCINI CREAM SAUCE RECIPE - HOME CHEF
From homechef.com
Total Time 40 minsCalories 610 per serving
CHICKEN WITH PORCINI - READER'S DIGEST CANADA
From readersdigest.ca
Category Main CoursesEstimated Reading Time 1 min
BEST PORCINI RUB RECIPE - HOW TO MAKE CHICKEN WITH MUSHROOM …
From food52.com
CRISPY CUMIN DUSTED CHICKEN BREAST | RECIPES | FUSTINI'S OILS AND …
From fustinis.com
PORCINI-DUSTED ROAST CHICKEN WITH LEMON, PRUNES
From damndeliciou.com
PAN ROASTED CHICKEN BREAST WITH A PORCINI AND HERB SAUCE
From kitchenexile.com
CLASSIC CHICKEN CACCIATORE RECIPE - CHEF BILLY PARISI
From billyparisi.com
GOLD MEDAL WINE CLUB RECIPES | PORCINI-STUFFED CHICKEN BREAST
From goldmedalwineclub.com
BREAST OF CHICKEN WITH PORCINI MUSHROOMS | HAWAIIAN ELECTRIC
From hawaiianelectric.com
PORCINI DUSTED CHICKEN BREASTS RECIPES
From findrecipes.info
PORCINI-DUSTED CHICKEN WITH WILD MUSHROOM & PEA RISOTTO
From justbarefoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love