Breast Of Chicken With Rosemary And Polenta With Porcini Mushrooms Recipes

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CHICKEN WITH PORCINI GRAVY AND POLENTA



Chicken with Porcini Gravy and Polenta image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Handful dried porcini mushrooms (about 1/2 ounce)
3 cups chicken stock
8 boneless, skinless chicken thighs, pounded
Salt and pepper
2 tablespoons flour, plus more for dredging
2 to 3 tablespoons olive oil
4 tablespoons butter
2 cloves garlic, finely chopped
1 onion, finely chopped
A few fresh sage leaves, chopped
A few fresh thyme leaves, chopped
1/2 cup dry white wine
1 cup milk
1 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano
Finely chopped fresh parsley, for garnish

Steps:

  • Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
  • Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
  • Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
  • Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.

ROSEMARY CHICKEN BREASTS



Rosemary Chicken Breasts image

This delightful main course will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 can (14-1/2 ounces) chicken broth, divided
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1 cup uncooked long grain rice
1/2 cup water
10 asparagus spears, blanched and cut into pieces
1 teaspoon grated lemon zest
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional

Steps:

  • In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour. , In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes. , Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon zest, lemon-pepper and salt, if desired. , Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice.

Nutrition Facts :

CHICKEN BREASTS WITH PORCINI MUSHROOMS



Chicken Breasts With Porcini Mushrooms image

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 (65°C/150°F). This is not possible with every kind of oven. If you don't have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

Provided by Artandkitchen

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat the oven and one Pyrex at 65°C/150°F.
  • Rub the chicken with the Mexican spices.
  • Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
  • Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
  • In the same skillet add the second tablespoon of margarine.
  • Add onions and cook until soft.
  • Add mushrooms and cook for 5 minutes.
  • Dissolve corn flour in broth.
  • Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
  • Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
  • Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
  • 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.

Nutrition Facts : Calories 453.3, Fat 30.4, SaturatedFat 12, Cholesterol 133.7, Sodium 327, Carbohydrate 6.7, Fiber 0.9, Sugar 2.2, Protein 32.8

EASY GARLIC AND ROSEMARY CHICKEN



Easy Garlic and Rosemary Chicken image

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

ROASTED CHICKEN BREASTS WITH HERBS AND PORCINI MUSHROOMS



Roasted Chicken Breasts With Herbs and Porcini Mushrooms image

This is a recipe that stems from "Roasted Chicken Breast Base Recipe" - reference recipe #316587. I love this recipe, but I also love porcini mushrooms!

Provided by Sondra Beth

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 3

2 tablespoons dried porcini mushrooms
1 teaspoon minced fresh thyme leave
1 teaspoon minced fresh rosemary leaf

Steps:

  • In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
  • Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
  • Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.

Nutrition Facts : Calories 0.4, Sodium 0.1, Carbohydrate 0.1, Fiber 0.1

PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA



Pan-Fried Chicken Breasts With Polenta and Salsa image

Provided by Marian Burros

Categories     dinner, project

Time 40m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups instant polenta
4 tablespoons unsalted butter
1/2 cup coarsely grated Parmigiano-Reggiano
Salt and freshly ground black pepper
3 small ripe avocados, skinned and pitted
4 tablespoons lime juice
1 small red onion, finely diced
2 jalapeno or serrano chilies, seeded and minced
2 tablespoons fresh coriander leaves plus 4 coriander sprigs
1 tablespoon olive oil
4 large chicken breasts, halved
8 ripe plum tomatoes
4 scallions, finely chopped
2 large heads arugula

Steps:

  • Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
  • For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
  • When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
  • Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
  • When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
  • In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 18 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams

POLENTA WITH PORCINI MUSHROOM SAUCE



Polenta with Porcini Mushroom Sauce image

Categories     Cheese     Dairy     Mushroom     Appetizer     Side     Quick & Easy     Parmesan     Cornmeal     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

6 cups water
2 tablespoons olive oil
1 teaspoon salt
1 cup yellow cornmeal
1 1/4 cups freshly grated Parmesan cheese
1/4 cup (1/2 stick) butter
Porcini Mushroom Sauce
Additional freshly grated Parmesan cheese (optional)

Steps:

  • Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.
  • Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.

PORCINI-CRUSTED PORK WITH POLENTA



Porcini-Crusted Pork with Polenta image

Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 package (1 ounce) dried porcini mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil
1 tube (1 pound) polenta
1/2 cup grated Parmesan cheese
1/4 teaspoon dried rosemary, crushed

Steps:

  • Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.

Nutrition Facts : Fat 14 g fat (5 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 825 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 3 g fiber, Protein 38 g protein.

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