Tuesday, April 27, 2010

Chicken and Mushrooms

Photo from myrecpies.com

Well I had every intention this weekend to make chicken marsala... but I didn't have any marsala.   I then remembered a post I saw last week of a chicken and mushroom dish... but then I couldn't remember who posted it.   At this point I should have just ordered pizza... but I can do this who can screw up chicken and mushrooms sauteed together over pasta, seriously.   So instead I winged it using white wine...

I remembered this week the post that inspired this dish.

Chicken Marsala and Mushrooms

2 chicken breasts, boned, skinless
1/4 tsp salt (or more, to taste)
1/8 tsp freshly ground, black pepper (or more, to taste)

2 T olive oil
1clove of garlic, minced
1/2 onion, chopped
1 cup white wine
2 cup sliced mushrooms
1/2 cup chicken stock
1/2 cup of heavy cream

1/2 lb of cooked pasta
parmesan (about 1/4 of a cup)
Season chicken breasts on both sides with salt and pepper.   Heat 1 tablespoon of olive oil over medium-high heat in a skillet, add chicken breasts and sear on both sides, about 6 minutes each side.   Remove chicken and let rest on a cutting board.   Add onion to the pan (add a bit more oil if needed) and sautee for five minutes until they soften.   Add mushrooms and continue cooking until the mushrooms have released their juices, once this has happened turn heat to high so liquid will cook off and the mushrooms will begin to brown, add oil if needed (about 5-10 minutes).  While mushrooms are cooking cut chicken into bite sized pieces.   Continue cooking mushrooms until they brown then add garlic and sautee for 1-2 minutes.   Add wine and scrape all bits off bottom of pan, continue cooking until wine has cooked off.   Add heavy cream and cooked pasta and stir until heated, sprinkle parmesan over dish and stir.  Season with salt and pepper to taste.

Mushroom note: one other thing I learned this weekend from Cooks Illustrated... to speed up the cooking of mushrooms microwave them until they start releasing their juices.   I did about 8 minutes and it really cut down on the cooking time... because we all know it can sometimes take 20 minutes to brown 2 cups of mushrooms.

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