MOCK CHICKEN RECIPE VEGAN RECIPES

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NON-ALCOHOLIC MULLED WINE RECIPE | BBC GOOD FOOD



Non-alcoholic mulled wine recipe | BBC Good Food image

Make mulled wine minus the booze with this fruity, alcohol-free recipe. Combining pomegranate juice, blackberries and spices, it's just as warming as the real deal

Provided by Miriam Nice

Categories     Cocktails, Drink

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 9

500ml pomegranate juice
25g golden caster sugar
handful of frozen blackberries
250ml apple juice
1 cinnamon stick
1 star anise
4 cloves
3 black peppercorns
1 orange, quartered

Steps:

  • Put the pomegranate juice, sugar, blackberries and apple juice in a saucepan. Add the cinnamon, star anise, cloves, peppercorns and orange. Heat gently until simmering. Taste for sweetness, then strain into heatproof glasses.

Nutrition Facts : Calories 83 calories, CarbohydrateContent 19 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 0.5 grams protein

CHICKEN WITH MUSHROOMS AND WINE RECIPE - NYT COOKING



Chicken With Mushrooms and Wine Recipe - NYT Cooking image

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and “healthier.” But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn’t that simple: unless you’re looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish — and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more — but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.

Provided by Mark Bittman

Total Time 45 minutes

Number Of Ingredients 8

4 chicken-breast halves (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
3 tablespoons butter, divided
1/4 cup flour
1 pound mushrooms, sliced
1/2 cup wine
Parsley, for garnish
Salt and pepper

Steps:

  • Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
  • Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
  • Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
  • Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
  • With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
  • Garnish with chopped parsley.

Nutrition Facts : @context http//schema.org, Calories 255, UnsaturatedFatContent 9 grams, CarbohydrateContent 6 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 20 grams, SaturatedFatContent 6 grams, SodiumContent 394 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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