CHICKEN AND SHIITAKE MUSHROOM RECIPES RECIPES

Name: Chicken Breasts With Shiitake Mushrooms
Total time: 20 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts, about 5 ounces each; Salt and freshly ground pepper to taste; 2 tablespoons olive oil or vegetable oil; 1/4 pound shiitake or small white mushrooms, washed and dried; 8 small white onions, peeled; 4 sprigs fresh rosemary, or 1 tablespoon dried; 2 tablespoons finely chopped shallots; 1/4 cup dry white wine; 3/4 cup fresh or canned chicken broth; 2 tablespoons butter; 2 tablespoons finely chopped parsley

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS RECIPE - NYT COOKING

Chicken Breasts With Shiitake Mushrooms Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

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//schema.org, Calories 396, UnsaturatedFatContent 14 grams, CarbohydrateContent 17 grams, FatContent 24 grams, FiberContent 4 grams, ProteinContent 27 grams, SaturatedFatContent 8 grams, SodiumContent 925 milligrams, SugarContent 7 grams, TransFatContent 0 grams

SOY-MARINATED CHICKEN THIGHS WITH SHIITAKE MUSHROOMS RECIPE

Soy-Marinated Chicken Thighs with Shiitake Mushrooms Recipe image

The Good News All cuts of chicken are rich in tryptophan. Breasts are leaner than thighs, but dark meat is still healthy; a 4-ounce skinless serving has just 11 grams of fat. Amazing Chicken Recipes

Provided by Jeff Orr

Total Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1/2 cup low-sodium soy sauce
2 large garlic cloves, minced
1 tablespoon finely grated ginger
2 teaspoons hot sauce
8 skinless chicken thighs
2 tablespoons vegetable oil
1 pound shiitake mushrooms, caps sliced 1/4 inch thick
Salt and freshly ground pepper
6 large scallions, thinly sliced
2 teaspoons fresh lemon juice
1 teaspoon walnut or hazelnut oil

Steps:

In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
Preheat the oven to 350°. Bring the chicken to room temperature. Discard half of the marinade. Bake the chicken for 40 minutes, basting a few times.
Meanwhile, heat the oil in a large, nonstick skillet. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes. Add the scallions and cook over moderate heat for 5 minutes. Stir in the lemon juice and walnut oil and serve with the chicken.

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