Posts Tagged ‘Mushroom’

The Original White Meat!

June 7, 2017

Yes, chicken!  And whenever I run across a recipe that is super simple, I just can’t resist.  Here’s a recipe that will only take you thirty (30) minutes to prepare but will taste like you slaved in the kitchen for hours!

Chicken Parmesan in a Garlic Mushroom Cream Sauce

4 chicken breasts, boneless and skinless
2 Tablespoons of olive oil
Salt and pepper
8 ounces of sliced mushrooms
1/4 cup of butter
2 cloves of garlic, minced
1 Tablespoon of flour
1/2 cup of chicken broth
1 cup of heavy cream
1/2 cup of Parmesan cheese, grated
1/2 teaspoon of garlic powder
1/4 teaspoon of pepper
1/2 teaspoon of salt
1 cup of spinach, chopped

1.  Season your chicken on both sides (salt and pepper).  In a large skillet, add the olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until browned/cooked to where there is no longer any pink in the center.  Remove the chicken and set aside.  Add the sliced mushrooms to the skillet and cook for a few minutes until they are tender.  Remove them and set aside.

2.  For the sauce, add the butter to you skillet and melt.  Throw in the minced garlic and cook until it is tender (a minute or so).  Add the flour and whisk until it is incorporated and slightly thick.  Whisk in the chicken broth, heavy cream, Parmesan cheese, garlic powder, salt, and pepper.  Add the spinach and let it simmer until the sauce thickens and the spinach wilts.  Add the chicken and the mushrooms back into your sauce (to coat).  Serve on either a bed of rice, or over the pasta of your choice.



Leftover Champagne?

February 26, 2011

I have never had this problem.  Whenever I open a bottle of Champagne, I manage to consume it in its entirety.  But, for those of you who have this problem (i.e., leftover Champagne just sitting around and going bad in your refrigerator), here is a recipe for a Champagne Mushroom Sauce that sounds positively wonderful.   I’m thinking that I should pop open a bottle of Champagne this weekend to try this out this recipe firsthand.  To concurrently consume Champagne while cooking with it could be an excellent strategy for moderating consumption.

1/2 ounce of dried mushrooms (preferably porcini)
1 cup of chicken stock (or vegetable stock)
2 cups of Champagne
1/3 cup of shallots, minced
1/4 cup of butter (to add to the Champagne)
3 Tablespoons butter (to add to the flour mixture)
3 Tablespoons flour

1. Add the chicken stock and mushrooms to a medium-sized pot. Cover and bring to a boil. Reduce the heat (lowest setting possible).

2. In a separate medium-sized pot, add the Champagne and shallots. Bring to a full boil and continue to boil until the Champagne has been reduced to 3/4 of a cup. Turn off the heat and allow the Champagne to stop simmering, then whisk in the 1/4 cup of butter (a little bit at a time).

3. Heat 3 Tablespoons of butter in a saucepan over medium-high heat. When the butter stops foaming, add the flour and stir well to combine. Cook this mixture for approximately 5 minutes, stirring frequently (until the mixture turns the color of coffee with cream).

4. Slowly add the hot stock (with the mushrooms) to the flour mixture. It will “spit” a bit, but continue to add the stock while stirring.

5. Turn off the heat and whisk in the Champagne mixture. Strain the mixture through a fine-mess sieve (to remove the mushroom and shallot) and add salt to taste and keep warm. Do NOT allow to boil (or the sauce may separate).

Use this sauce with Chicken or Turkey (ideal), but it would also be good with pork tenderloin or pork chops (and possibly even fish . . . salmon perhaps?).


July 15, 2010

Every now and then you will run across a recipe that is both tasty as well as easy to prepare.  Here’s one I fixed last night that combines chicken, bacon, and a mushroom cream sauce.  A definite “keeper” and one that I will turn to often.

2 Tablespoons butter, melted
2 boneless (and skinless) chicken breats
1 teaspoon seasoning salt
1 clove of garlic, crushed
2 thick slices of bacon
1/2 cup of mushrooms, sliced
1/4 cup heavy cream

1. Preheat oven to 350 degrees.
2. Pour melted butter into a small baking dish. Add chicken and sprinkle with seasoning salt and garlic. Turn chicken over, season the other side, and lay bacon strips on top. Spread the mushrooms over the top of it all.
3. Bake in your preheated oven for 45-60 minutes (or until the chicken is no longer pink).
4. Take the juices from the baking dish and pour them into a small saucepan where you will whisk in the cream and cook over low heat until thickened. Pour the sauce over the chicken and serve warm.

This goes really well with wild rice on the side and a fresh fruit salad (I combined blueberries, grapes, strawberries, kiwi, pineapple, and mandarin orange).

Delicious!  Enjoy!

Recipe By Request!

August 22, 2009

Okay, I was going to wait a day or so to post this one, but by popular demand, here it is.   Rather than transpose the entire recipe from their website, I’ll just give you the link to the recipe on the Simply Recipes website.  Enjoy!  There’s no telling how long this recipe will remain on the start up page for this website, so check it out early.  Or, once you are on the website, you can always just search for the recipe by title.

“Porkchops with Mushroom Bourbon Cream Sauce”

A truly excellent recipe!  I’ll be making this one again (regularly).  And, as Julia Child would say . . . “bon appetit!”