CHICKEN BREAST WITH MUSHROOM SAUCE RECIPES

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CHICKEN BREAST RECIPES - BBC GOOD FOOD



Chicken breast recipes - BBC Good Food image

Make the most of this versatile, lean meat. Serve whole chicken breasts breaded, stuffed or cut into chunks in tasty stews, curries, salads and sides.

Provided by Good Food team

Number Of Ingredients 1

CHICKEN RAVIOLI WITH MUSHROOM SAUCE RECIPE - GOOD FOOD



Chicken ravioli with mushroom sauce Recipe - Good Food image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories     Dinner

Total Time 1 hours 30 minutes

Yield SERVES 8 as an entree

Number Of Ingredients 15

250 g (9 oz) skinless chicken breast fillets, trimmed
2 spring onions (scallions), finely chopped
1 egg white
185 ml (6 fl oz/¾ cup) pouring (whipping) cream
64 square won ton wrappers
1 egg yolk, lightly whisked
Freshly grated or shaved parmesan cheese (optional), to serve
40 g (1½ oz) butter
1 tablespoon olive oil
500 g (1 lb 2 oz) button mushrooms, cleaned, thinly sliced
80 ml (2½ fl oz/⅓ cup) brandy
500 ml (17 fl oz/2 cups) pouring (whipping) cream
250 ml (9 fl oz/1 cup) chicken stock
2 tablespoons lemon juice
⅓ cup finely snipped chives

Steps:

  • 1. Coarsely chop the chicken and put in a food processor with the spring onions, then process until finely minced (ground). Add the egg white and process until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate for 1 hour.

    2. Use a wooden spoon to gradually stir the cream into the chicken mixture until evenly incorporated. Season well with salt and pepper.

    3. Working quickly and in batches, place 5–6 won ton wrappers on a work surface and place 2 teaspoons of mixture on the centre of each. Brush the edges of the wrappers lightly with a little of the egg yolk, cover each with another wrapper, then firmly press the edges together to enclose the filling. Repeat with the remaining wrappers and filling. Use a round 7 cm (2¾ inch) cutter to cut the ravioli into discs. Place on a tray lined with non-stick baking paper, with baking paper separating each layer.Cover with plastic wrap and refrigerate until needed.

    4. To make the mushroom sauce, melt the butter and oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, stirring often, for 3–4 minutes or until tender and browned. Stir in the brandy and cook for 30 seconds. Stir in the cream, stock, lemon juice and chives and bring to a simmer. Simmer for 2 minutes or until thickened slightly. Taste and season with salt and pepper. Remove from the heat, cover and set aside.

    5. Bring a large saucepan of salted water to the boil. Add a third of the ravioli and simmer for 4–5 minutes or until the wrappers are tender, the filling is cooked and they rise to the surface. Use a slotted spoon to remove the ravioli from the water and drain, then place them in the sauce, stirring gently to coat. Cook the remaining ravioli in two more batches and place in the sauce, adding a little cooking water to the sauce if it has thickened too much on standing. Serve sprinkled with parmesan, if desired.

More about "chicken breast with mushroom sauce recipes"

CHICKEN RAVIOLI WITH MUSHROOM SAUCE RECIPE - GOOD FOOD
A recipe from the Good Food collection.
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
  • 1. Coarsely chop the chicken and put in a food processor with the spring onions, then process until finely minced (ground). Add the egg white and process until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate for 1 hour.

    2. Use a wooden spoon to gradually stir the cream into the chicken mixture until evenly incorporated. Season well with salt and pepper.

    3. Working quickly and in batches, place 5–6 won ton wrappers on a work surface and place 2 teaspoons of mixture on the centre of each. Brush the edges of the wrappers lightly with a little of the egg yolk, cover each with another wrapper, then firmly press the edges together to enclose the filling. Repeat with the remaining wrappers and filling. Use a round 7 cm (2¾ inch) cutter to cut the ravioli into discs. Place on a tray lined with non-stick baking paper, with baking paper separating each layer.Cover with plastic wrap and refrigerate until needed.

    4. To make the mushroom sauce, melt the butter and oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, stirring often, for 3–4 minutes or until tender and browned. Stir in the brandy and cook for 30 seconds. Stir in the cream, stock, lemon juice and chives and bring to a simmer. Simmer for 2 minutes or until thickened slightly. Taste and season with salt and pepper. Remove from the heat, cover and set aside.

    5. Bring a large saucepan of salted water to the boil. Add a third of the ravioli and simmer for 4–5 minutes or until the wrappers are tender, the filling is cooked and they rise to the surface. Use a slotted spoon to remove the ravioli from the water and drain, then place them in the sauce, stirring gently to coat. Cook the remaining ravioli in two more batches and place in the sauce, adding a little cooking water to the sauce if it has thickened too much on standing. Serve sprinkled with parmesan, if desired.

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