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Chicken Breasts With Porcini Mushrooms

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Ingredients

Adjust Servings:
4 chicken breasts, skinless butterflied
1/2 - 1 teaspoon spices (herbes de provences or mexican seasoning mix or)
2 tablespoons margarine
1/2 cup onion, chopped
250 g mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces
1/2 cup white wine
1/2 cup heavy cream
1 cup broth
1 teaspoon cornflour
3 garlic cloves, minced
1 teaspoon lemon zest, grated
1 tablespoon chives, chopped (or more or other herbs to taste)
1/4 teaspoon black pepper
salt
chives, for decoration

Nutritional information

453.3
Calories
273 g
Calories From Fat
30.4 g
Total Fat
12 g
Saturated Fat
133.7 mg
Cholesterol
327 mg
Sodium
6.7 g
Carbs
0.9 g
Dietary Fiber
2.2 g
Sugars
32.8 g
Protein
281g
Serving Size

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Chicken Breasts With Porcini Mushrooms

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    Cuisine:

    My husband cooked this for dinner last night as it was chemo day for me again. It didn't turn out to have that creamy sauce that you all got, so I think that he didn't follow the instructions correctly. I will have to make this again after PAC when I am feeling well enough to cook it myself and then I will come back to give it a correct review. Thanks for something a little different to try awalde. Made for PAC Spring 2014.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Breasts With Porcini Mushrooms, I prepared this for us 4 for Valentine’s Day 2012 and will keep this delicious souvenir here I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65C/150F) This is not possible with every kind of oven If you dont have simply cook the chicken through and serve immediately Read more about low temperature chicken under: seriouseats com/2010/04/sous-vide-basics-low-temperature-chicken html, My husband cooked this for dinner last night as it was chemo day for me again It didn’t turn out to have that creamy sauce that you all got, so I think that he didn’t follow the instructions correctly I will have to make this again after PAC when I am feeling well enough to cook it myself and then I will come back to give it a correct review Thanks for something a little different to try awalde Made for PAC Spring 2014 , Boy– was this good I did sub the Mexican spice for 1 teaspoon taco seasoning, and left out the salt Loved the simplicity, and the only bad thing is I wish I had doubled this because everyone wanted a second helping 🙂 All smiles here Made this with recipe#470412#470412 Made for PRMR Tag


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    Steps

    1
    Done

    Preheat the Oven and One Pyrex at 65c/150f.

    2
    Done

    Rub the Chicken With the Mexican Spices.

    3
    Done

    Heat Skillet With 1 Tablespoon Margarine at High Temperatures and Add the Chicken.

    4
    Done

    Cook the Chicken on Each Side For About 2 Minutes Until Light Brown. Set Aside in the Preheated Oven For at Least 20 Minutes.

    5
    Done

    in the Same Skillet Add the Second Tablespoon of Margarine.

    6
    Done

    Add Onions and Cook Until Soft.

    7
    Done

    Add Mushrooms and Cook For 5 Minutes.

    8
    Done

    Dissolve Corn Flour in Broth.

    9
    Done

    Now Add Wine, Cream, Broth With Cornfour, Lemon Zest, Pepper, Garlic and Chives.

    10
    Done

    Stir Until Combined, Adjust Salt and Pepper and Place Another Bowl in the Oven Until Ready to Eat.

    11
    Done

    Just Before Serving, Place the Chicken Hearth on the Plate Adjust Sauce on the Plate and Decorate With Some Chives If You Want.

    12
    Done

    Note: Cooking at Low Temperature Will Allow You to Prepare in Advance and Have Time For Your Guests as the Meat Will not Dry Out Rapidly.

    Avatar Of Max Davis

    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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