Chicken And Mushroom Tart Recipes

CHICKEN AND MUSHROOM TART

Steps:

• Preheat the oven to 200C. Grease the tart moulds and line with pastry, trim allowing an overhang of about 1cm. Prick the base with a fork. Line the pastry with greaseproof paper and weigh down with dried beans or rice. Bake for 6 minutes, then remove from oven and discard the paper, beans or rice. Trim around the edge of the moulds with a sharp knife and return to the oven for a further 5 minutes, or until golden and cooked through. Fry the chicken in a little olive oil until just cooked through. Heat the butter in a pan and cook the mushrooms until softened. Season well. Drain any liquid from the chicken and mushrooms and combine with the tarragon. Spoon into warmed tart cases, top with baby rocket and drizzle with olive oil. Serve immediately.

MUSHROOM CHICKEN TART

Steps:

• Preheat oven to 375°F | 190°C.

MUSHROOM TART

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

CHICKEN AND MUSHROOM TART

Steps:

• Roll out the pastry on a floured surface to make an oblong.
• Neaten the edges, brush with egg and fold in the edges (trim the corner) and score.
• Bake for 25-30 minutes at 200C/400°F The centre will rise, but will flatten when filling is added.
• Meanwhile melt the butter and fry the mushrooms until soft.
• Stir in the chicken, the soup, the wine and most of the chives.
• Season, bring to the boil and simmer for 5 minutes until hteated through.
• Pile into the pastry case, sprinkle with the remaining chives and serve.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

CREAM OF MUSHROOM CHICKEN

Steps:

• In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
• When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

CHICKEN, MUSHROOM AND LEEK FRICASSéE

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.