HEN AND CHICK MUSHROOMS RECIPES

Steps:

• Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
• Add flour and saute another minute.
• Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
• Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
• Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Steps:

• Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
• Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
• Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
• Remove from water, pat dry with paper towels and discard the water.
• Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
• In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
• Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
• Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
• While the chicken bakes, slice lemon into wedges and serve with chicken.