Chicken Breasts With Portobello Mushrooms Recipes

Steps:

• Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
• Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
• On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
• To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.

Steps:

• Preheat your grill to high. Remove the stems from the Portobello.
• mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
• Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
• Prepare the orzo pasta by boiling it in a large pot of water. You want.
• it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
• Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
• 5. Pound the chicken breasts a bit so that they are uniform in thickness.
• Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
• Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.

Steps:

• In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.

Steps:

• Slice each chicken breast into 2 pieces, as if you were going to butterfly except cut through.
• Mix flour, salt, pepper, garlic powder in plastic storage.
• Pound chicken between two pieces of wax paper to equal pieces.
• Slice each mushroom in half and set aside.
• Heat 2 tablespoons of better and 1 tablesppon olive oil in large skillet over medium high heat.
• Add about 3 breast pieces into the seasoned flour and shake to coat.
• Place coated chicken pieces into skillet remove when browned and set aside.
• Add 2 tablespoons of butter to skillet.
• Add mushroom and garlic and saute for 5 minutes.
• Add 1/2 cup broth and the rosemary and deglaze the skillet.
• Add the browned chicken back to the skillet and reduce heat and cook for 20 minutes.
• Remove chicken and mushrooms from skillet.
• Add the cream and heat through ove medium low heat until sauce is reduced by 25% about 5 minutes after it begins to bubble.
• Add chicken and mushrooms back to skillet and heat.
• Spoon sauce over chicken and mushrooms to coat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
• Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
• Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
• Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
• Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Steps:

• Cut a horizontal cross section into each breast, forming a pocket.
• Mix feta cheese, portobello mushrooms, oregano, and garlic together in a small bowl. Stuff 1/2 of the feta mixture into each chicken breast.
• Heat oil in a large skillet over medium heat. Add chicken, cover, and cook until browned, 8 to 10 minutes. Flip and continue to cook, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 7 to 10 more minutes.
• Remove the cover and brown chicken until a bit crispy, 1 to 2 minutes per side. Remove from the skillet and keep warm.
• Add chicken broth, lemon juice, and butter to the skillet. Bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook for 4 to 5 minutes.
• Serve hot broth mixture over the stuffed chicken.

Steps:

• Preheat oven to 425°F.
• Mix together bread crumbs and Parmesan cheese in a shallow dish.
• In a small bowl, beat egg.
• Dip chicken in egg and then breadcrumb mixture.
• Place chicken in baking dish sprayed with nonstick cooking spray.
• Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
• Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
• Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
• Bake at 425F for 20 minutes or until juices run clear from chicken.

Steps:

• Remove any unwanted fat from chicken (if any).
• Mix together seasoned bread crumbs and Parmesan cheese.
• Press mixture onto both sides of chicken covering well.
• In medium frying pan, heat olive oil over medium-high heat.
• Add shallots (or onion) and sauté until soft.
• Add mushrooms, parsley and pepper; cook about 5 minutes, turning mixture occasionally.
• Spray casserole dish with non-stick cooking spray.
• Arrange chicken flat into dish.
• Top with mushroom mixture, evenly divided over each piece.
• Preheat oven to 425°F.
• Bake chicken 10-20 minutes.
• Add mozzarella cheese slices over chicken.
• Continue cooking an additional 10-20 minutes.
• Cheese should be melted, not burnt.
• Chicken should be fork tender.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
• Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
• Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
• Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
• Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
• Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
• Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).