CHICKEN BREASTS WITH SHIITAKE MUSHROOMS RECIPE - NYT COOKING
Provided by Pierre Franey
Total Time 20 minutes
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//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
GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD RECIPE - FOOD.COM
Make and share this Grilled Chicken and Shiitake Mushroom Salad recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix 1 oz chicken broth with the arrowroot.
- Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
- Turn down heat and simmer for 10 minutes.
- Add the chicken broth/arrowroot mixture.
- Simmer until mixture thickens, stirring constantly.
- Remove from heat and cool.
- Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
- Put the mushrooms in a bowl and pour the above mixture over them.
- Mix and refrigerate for 1 hour.
- Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
- Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
- Put the spinach in a large serving bowl.
- Grill the mushrooms over high heat until soft (save the marinade).
- Cut the grilled mushrooms in quarters.
- Grill the chicken about 1 minute on each side.
- Add the chicken and mushrooms to the serving bowl with the spinach.
- Pour the marinade over and toss.
- Add the red peppers, raisins and cashews.
- Crumble in the goat cheese.
Nutrition Facts : Calories 577.7, FatContent 33.1, SaturatedFatContent 8.4, CholesterolContent 57.6, SodiumContent 525.8, CarbohydrateContent 31.2, FiberContent 3.5, SugarContent 9.8, ProteinContent 24.1
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