1 quart
cold water (4 cups) ¼ cup granulated sugar ¼ cup salt 12 ounces crimini and white mushrooms, sliced thick 2 tablespoon unsalted butter, divided 2 tablespoons olive oil, divided 2 garlic cloves, minced 2 large shallots, sliced thin 1 cup low sodium chicken broth ½ cup dry Riesling Wine ½ cup heavy cream 2 large springs of fresh thyme 1 teaspoon Dijon mustard 1 teaspoon arrowroot or cornstarch, dissolved in ½ cup chicken broth Instructions Add the sugar, salt and cold water to a large zip lock bag. Seal and shake to dissolve the brine, then add the chicken and refrigerate for 30 minutes. Remove the chicken and blot dry with paper towels. Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Add half the chicken cutlets to the pan, sprinkle with salt and freshly ground pepper and cook until the chicken is lightly browned, about 5 minutes. Turn and cook another 3-5 minutes on the other side. Remove the cooked chicken to a plate and cover tightly with foil to keep warm. Repeat until all chicken is browned. Add the remaining olive oil and butter to the pan and heat until melted. Add the sliced shallots and mushrooms and cook until the mushrooms release their liquid. Continue to cook until the liquid is almost evaporated, about 7-10 minutes. Add the garlic and sauté for 30 seconds or until fragrant. Add the wine and scrape the bottom of the pan to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes then stir in the dissolved arrowroot. Bring the sauce back to a light simmer and add the chicken. Heat for about 5 minutes, then remove the thyme sprigs, and season the dish with salt and pepper to taste. Garnish with parsley or additional thyme and serve with wild rice. 3.4.3177
Pan fried chickenandmushrooms simmered in a simple, quick and easy creamy white wine Béchamel sauce on a Sunday night in front of trash TV while everyone is on their way home, ravishing in hunger, complaining they’re starving as if they haven’t eaten anything in their lives
Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken)
To serve, mix the sauce with the chickenandmushroomsand sprinkle with some tarragon. Melt the knob of butter in a large frying pan until sizzling, add the chickenand fry for a few minutes until golden
Meanwhile, heat another tablespoon of olive oil in a skillet over medium high heat. Slice the chickenand top with freshly squeezed lemon juice, parmesan cheese, or like I did, leftover mushroom cream sauce
ChickenandMushrooms in a White WineSauce. Add the mushrooms, partially cover the chicken with a lid and let the sauceandmushrooms simmer around the chicken until the chicken is cooked through
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Meat Sauce with Red WineandMushrooms is a simple, flavorful pasta sauce with ground beef simmered in crushed San Marzano tomatoes with red wine, mushrooms, and spices
Sprinkle a pinch of salt and pepper on both sides of the chicken. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture
of butter to the skillet that you cooked the chicken in. Add pasta to the skillet. The mix of brown butter, mushrooms, red peppers, chicken breasts and arugula served over angel hair pasta is just an amazing combination
Transfer chickenand squash to a serving platter, keep warm. of sauce over each chicken breast. The combination of roasted butternut squash, fine herbs andwine create a flavor explosion that rivals any bistro specialty
Serve chickenandmushrooms with wild rice. The chicken is fall apart tender with amazing flavors. pinch of cayenne and sprinkle of dried rosemary (Optional)
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