Chicken Breasts With Scallions Shiitake Mushrooms And Tomatoes Recipes

CHICKEN AND SHIITAKE MUSHROOMS IN TOMATO SAUCE

Steps:

• Heat oil in a deep sided heavy skillet or saute pan with a lid, preferably with a non-stick coating, over medium heat. Add the chicken smooth side down. Saute, turning each piece with tongs or a plastic spatula until lightly browned, about 5 minutes per side. Half way through cooking add the shiitakes; lightly brown on both sides. Sprinkle with salt and pepper; remove chicken and shiitakes to a side dish.
• Add the wine to the hot skillet and boil over high heat until reduced by half, about 3 minutes. Add the tomatoes, parsley, garlic and orange zest. Heat to boiling; stirring to combine ingredients. Return the chicken, shiitake and any juices on plate to the skillet. Cover and cook, over medium heat, 10 minutes or until the chicken is cooked through. Transfer the chicken to a heated platter; cover with foil. Turn the heat to high and boil the tomato mixture until slightly reduced and thickened, about 5 minutes. Add basil, if using. Season sauce to taste with salt and pepper. Garnish with basil and serve with Parmesan Orzo (recipe to follow).
• Cook orzo in boiling, salted water, partially covered, stirring frequently to prevent sticking. When the water returns to a boil, uncover and boil until tender, about 15 minutes. Toss with the cheese and parsley.
• Yield: 4 servings
• Recipe courtesy Marie Simmons .

CHICKEN BREASTS WITH SCALLIONS, SHIITAKE MUSHROOMS, AND TOMATOES

Steps:

• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it cook the chicken breasts, patted dry and seasoned with salt and pepper, skin sides down, for 3 to 4 minutes, or until they are golden. Turn the breasts and cook them over moderate heat, covered, for 7 to 8 minutes more, or until they are cooked through. Transfer the breasts to a platter and keep them warm. To the skillet add the garlic, the shallot, and the 2 thyme sprigs (or the dried thyme if using) and cook the mixture, stirring, until the shallot is softened. Add the vinegar, boil the mixture until the vinegar is almost evaporated, and add the mushrooms. Cook the mixture over moderate heat, stirring, for 1 minute, add the wine, and boil the mixture until the wine is almost evaporated. Add 1 1/4 cups of the broth and the scallions and simmer the mixture for 1 minute. In a small bowl whisk together the remaining 1/4 cups broth and the arrowroot and add the mixture to the skillet with the tomatoes and the fresh thyme leaves. Simmer the sauce, stirring, for 1 minute, or until it is thickened, stir in any juices that have accumulated around the chicken, and add salt and pepper to taste. Transfer a chicken breast to each of 6 dinner plates, spoon some of the sauce over each breast, and garnish each serving with 1 of the additional thyme sprigs.

CHICKEN AND SHIITAKE MUSHROOMS IN TOMATO SAUCE

Steps:

• Heat the oil in a large skillet; add in the chicken and mushrooms; cook over med-low heat until golden, about 3 minutes on each side.
• Add in the garlic, salt, and pepper; stir until blended.
• Transfer chicken and mushrooms to a side dish; add wine to the skillet.
• Increase heat to high; boil the wine, scraping up any browned bits from the bottom of the skillet, until reduced to a thin film.
• Add the tomatoes; heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.
• Return the chicken, mushrooms, and any juices to the skillet; heat to a gentle simmer, stirring to combine.
• Cover and cook over med-low until the chicken is cooked through, about 8 minutes.
• Add in parsley and fresh oregano or thyme.
• Transfer chicken to serving platter; boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes; add salt and pepper to taste.
• Spoon tomato sauce over the chicken and serve immediately.

SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT

Steps:

• For the Mushroom Ragout:
• The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.
• Heat the oil in a skillet over medium heat.
• Add the shallots and cook until they begin to soften, about 2 minutes.
• Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
• Add the tomatoes, tarragon, salt and pepper.
• Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.)
• Adjust the salt and pepper to taste.
• For the Sautéed Chicken Breasts:
• Generously season the breasts with salt and pepper.
• Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
• Sauté the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
• Serve the chicken with the mushroom ragout spooned over and around the breasts.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley 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.

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS

Steps:

• Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
• Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
• Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
• Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.