ISO: ISO EASY chicken and mushroom dish. I promised my niece a private cooking class for HS Graduation.

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joe

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She requested a chicken dish with mushrooms in it.

We're also doing a simple shrimp appetizer, plain rice (so many people don't know how to cook it, including her parents!) a couple of vegetables, and her favorite, peches cardinale, for dessert. The peaches will be a bit labor intensive, so the rest has to be very simple

I've gone from coq au vin to a creamy fricassee to Julia's sauteed chicken with morel sauce to her poached chicken supremes, in a covered casserole covered with parchment paper, mushrooms sauteed in the poaching butter, cream reduced, etc. Yeah, right! I really need something a college kid might actually make in a cramped kitchen and I'm not capable of coming up with that on my own.

Help, please. Our encounter is tomorrow afternoon.

 
Chicken Breasts with Portabellos, Basil and Sun-dried Tomatoes

Chicken Breasts with Portabellos, Basil and Sun-dried Tomatoes

serves 4

INGREDIENTS:
4 chicken breast halves
2 lb portabello mushrooms, sliced and cut into bite-size pieces
2 tbs olive oil
1/4 cup basil leaves, minced
2 tbs sun dried tomatoes, minced
2 oz brandy
2 cups chicken stock, heated to boil
1 cup heavy cream

PREPARATION:
Sear chicken in olive oil. Add chicken
stock, mushrooms, basil and sun dried
tomatoes. Simmer for 15 minutes. Add brandy
and cream. Heat - do not boil.
Serve on wild rice.

(you could sub ff1/2&1/2 for the heavy cream without too much damage.)

 
Cathy Z's Sour Cream Mushroom Chicken

I have made this a few times (Tx again Cathy). It is a very flexible recipe. I have made this adding cut up zuch, etc.. (Fridge clean up). Important to watch the heat. Also, I have added grated Parm. It really is good and easy. Edited to say that I normally serve over large noodles, but I think rice would work....

http://eat.at/swap/forum16/52_Cathys_Sour_Cream_Mushroom_Chicken

 
Baked Lemon Chicken with Light Mushroom Sauce is a friend's easy, dinner party speciality.

* Exported for MasterCook 4 by Living Cookbook *

Baked Lemon Chicken with Light Mushroom Sauce

Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish


Amount Measure Ingredient -- Preparation Method

4 boneless skinless chicken breasts
1 Tbs extra-virgin olive oil
2 lemons
1/4 cup (1/2 stick)butter
3 cups sliced mushrooms
2 cans chicken broth (or use part white wine)
2 Tbs flour
1 tsp tarragon (or fresh cut basil)
parsley
salt and freshly ground pepper

1. Coat chicken breasts with olive oil and squeeze the juice of one lemon
over them. Season with salt and pepper and place 1 to 2 slices of lemon on
each breast.

2. Bake in 350 degree oven for approximately 30 to 40 minutes or until
juices run clear.

3. While chicken is baking, melt half a stick of butter in a medium skillet.
Add 3 cups of chopped mushrooms and one teaspoon of tarragon. Lightly sauté
until the mushrooms are tender and golden brown in color, about 6 minutes.

4. Stir flour completely into the mushroom mixture. Slowly add chicken broth
and continue stirring, gradually increasing heat. Gently boil until mixture
reduces to form a thick, creamy sauce, approximately 10 minutes.

5. Add juice from half a lemon into sauce.

6. Spoon sauce over breasts and garnish with a sprig of parsley.

Cooking Tip: Alternate: Very cold chicken; bake at 400°.


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Baked Mushroom Chicken is good. Is wine allowed? Meaning would she have access, marsala, sherry?

Lots of good recipes using wine.

* Exported for MasterCook 4 by Living Cookbook *

Baked Mushroom Chicken

Recipe By : Barbara McCalley Allison Park, Pennsylvania
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish


Amount Measure Ingredient -- Preparation Method

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 Tbs butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

1. Flatten each chicken breast half to 1/4-in. thickness. Place flour in a
resealable plastic bag; add chicken, a few pieces at a time. Seal and shake
to coat.

2. In a large skillet, brown chicken in 2 tablespoons butter on both sides.
Transfer to a greased 11- x 7- x 2-inch baking dish. In the same skillet,
sauté mushrooms in the remaining butter until tender. Add the broth, salt
and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced
to 1/2 cup. Spoon over chicken.

3. Bake, uncovered, at 375° for 15 minutes. Sprinkle with the cheeses and
green onions. Bake 5 minutes longer or until the chicken juices run clear.

Comments: Here's a way to dress up chicken breasts for a family dinner or
party, using fresh mushrooms, green onions and two kinds of cheese. It's a
recipe I can count on to yield tender flavorful chicken every time.

Recipe Author: Barbara McCalley Allison Park, Pennsylvania

Recipe Source: Taste of Home June/July 2004


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Stuffed Chicken Marsala from Sara Moulton is wonderful if you can use the Marsala.

* Exported for MasterCook 4 by Living Cookbook *

Stuffed Chicken Marsala

Recipe By : Sara Moulton
Serving Size : 0 Preparation Time: 0:10
Categories : *Favorite Chicken
Main Dish


Amount Measure Ingredient -- Preparation Method

6 chicken breasts
salt
pepper
thyme
6 slices prosciutto
6 slices Fontina cheese
flour, for dredging
canola oil
10 oz sliced mushrooms
1/2 cup Marsala wine
2 cups chicken stock
1 Tbs butter
1 Tbs flour

1. Cut pockets into chicken breasts. Season pockets with salt, pepper and
thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina.
Dip chicken breasts in flour.

2. Heat skillet. Add oil to skillet and saute chicken breasts until brown on
both sides. Remove browned chicken breasts from skillet. Add more oil if
necessary. Add mushrooms to skillet and sauté on high heat until browned.
Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and
reduce by half, about 5 minutes. Add chicken stock to skillet and put
chicken back to the pan. Simmer until chicken is cooked through, about 5 to
10 minutes.

3. Transfer chicken to platter. Thicken sauce by making a buerre manie with
butter and flour, and whisking it in until sauce thickens.

Recipe Author: Sara Moulton


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What's the drinking age in St. Louis? Whatever it is, I can't imagine a relative of mine not finding

a way to get her hands on cooking wine, lol.

 
Better yet, Joe, why don't you "teach her to fish". What I mean is...teach her the

techniques of say pan-frying a chicken breast then the various ways she can deglaze the skillet (vinegar or lemon juice or wine or chicken stock/etc.) and use any number of toppings or any variety of sauteed mushrooms, veggies, herbs, cheeses, sauces, etc once she removes the chicken breast from the skillet. That one technique alone (of pan-frying) can become chicken: piccata, parmigiana, provencal, milanese, marsala, etc. etc., or simply topped with salsas made from fresh veggies/herbs/oil/acid (citrus or vinegar), olive relishes or tapenades, chimichurri-type sauces, salad greens simply dressed with oil/vinegar...like an arugula-type topping with Parmesan shavings, and so much more.

By going a technique-driven route you teach her foundations -- to not be dependent on a particular recipe -- and it will open up the door for so many more wonderful meals for herself and her friends.

For instance, in Mark Bittman's How To Cook Everything, he walks you through the basics and gives a pretty good foundation for cooking and preparing many things and has alot of good info on cooking chicken, particularly chicken breast. It might be a good starter book for her, if you'd like to gift her with a book she can refer to over and over.

 
Goo point! Now I remember an article posted here that gave several pan sauce variations under

one recipe for sauteed chicken breasts. Does anyone remember it?

 
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