CHICKEN PAILLARD WITH COUNTRY HAM AND SHIITAKES, ROASTED RED PEPPER SAUCE
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Lightly pound chicken. Toss chicken in raspberry mustard and grill. Set aside and keep warm.
- In a skillet, melt 4 tablespoons butter, add shallots. When soft, add shiitakes and country ham and thyme. Add cream, lower heat and cook until most of the liquid has evaporated. Add salt and pepper to taste.
- To serve, place a spoonful of warm ham mixture in between 2 chicken breasts. Serve with Red Pepper Sauce and fried leeks
- Blacken red peppers over flame. Cover and cool. Saute garlic cloves in olive oil until brown. In a food processor place peeled, deseeded peppers, garlic, and olive oil and a dash of hot sauce. Puree until smooth. Add 1 to 2 tablespoons heavy cream and serve.
RED COOKED CHICKEN
From LHJ, March 1991. Red cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown colour.
Provided by TempR
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in Dutch oven over medium-high heat.
- Add chicken; brown 2 to 3 minutes per side; remove.
- Discard fat.
- Whisk in 1 1/2 cups water with next 6 ingredients.
- Add chicken. Cook uncovered, turning occasionally, for 30 minutes.
- Transfer chicken with slotted spoon to platter; cover and keep warm.
- Skim and discard fat from sauce.
- Return skillet to heat; bring to a boil.
- Blend cornstarch and 2 tablespoons cold water in bowl.
- Add to boiling sauce, whisking until thickened.
- Stir in sesame oil.
- Pour sauce over chicken.
- Garnish with cilantro and green onion and serve with rice.
ORZO WITH CHICKEN, RED PEPPER, AND SHIITAKES
Make and share this Orzo With Chicken, Red Pepper, and Shiitakes recipe from Food.com.
Provided by -Mar-
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonsstick frying pan, heat 1 tablespoon oil over moderate heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Put the chicken in the pan and cook for 5 minutes. Turn and cook until just done, about 5 minutes longer. Remove. When the chicken is cool enough to handle, cut the breasts crosswise into 1/4 inch slices.
- Heat 2 tablespoon oil in the same pan over moderately high heat. Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt. Cook, stirring frequently until the mushrooms are golden brown, about 5 minutes. Add the garlic and cook, stirring for 30 seconds longer. Remiove from the heat.
- In a large pot of boiling water, cook orzo according to package directions. Drain, reserving 1/2 cup of pasta water.
- In the frying pan, combine the reserved pasta water with the goat cheese, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring almost to a simmer over moderate heat, stirring until smooth, about 2 minutes. Add the orzo, chicken and 3 tablespoons of the parsley. Serve topped with remaining tablespoon parsley.
Nutrition Facts : Calories 577.1, Fat 22.8, SaturatedFat 8.1, Cholesterol 95.5, Sodium 955.4, Carbohydrate 51.4, Fiber 4.1, Sugar 5.5, Protein 40
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
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