Chicken Breasts With Shiitake Mushrooms Recipes

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.

GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS

Steps:

• Melt the butter in a nonstick skillet over medium-high heat.
• Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
• Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
• Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
• Remove from the heat and keep warm.
• Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
• Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
• Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
• (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
• Place a chicken breast on each plate and serve topped with the sauteed mushrooms.

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 BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Wash the chicken breasts, pat dry, season with salt and pepper.
• Heat the oil and butter on medium to medium-high heat and when the butter stops sizzling, add the shallots and minced mushroom stems.
• Lower heat to low, and cover for 8-10 minutes. Stir frequently.
• Raise heat and brown chicken breasts for 4 to 5 minutes on each side.
• After 3 minutes on the second side, add mushroom caps and continue cooking, lowering and adjusting the heat.
• After 2 more minutes, add the vermouth and chicken broth, shake your pan to combine and sprinkle the rosemary leaves on top.
• Continue cooking, covered if you need to, until done, 155 degrees if you have a meat thermometer. Top with chopped parsley leaves before serving.
• Serve on a bed of spaghetti squash or with squash on the side, with some sautéed beet greens and a little Savoy cabbage, sautéed in olive oil and garlic, garnished with cilantro.

GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE

Steps:

• Heat the grill to high.
• Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
• Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.
• Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.

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 .

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.

TANGY CHICKEN WITH SHIITAKE CRUST

Steps:

• For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan. Boil over medium-high heat until reduced to 1/2 cup. Add chicken broth and tomato paste, boil until reduced to 1 cup. Strain through a fine sieve, pressing to extract liquid. Season with salt and pepper. (Can be prepared a day ahead.)
• For the chicken, heat olive oil in a large heavy skillet over medium-high heat. Add mushrooms, shallots and garlic and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Cool completely. Season with salt and pepper.
• Remove small fillets from underside of each chicken breast and place in a food processor. Pulse until chicken forms a smooth paste. Add mushroom mixture and pulse until coarsely chopped.
• Line a large baking sheet with parchment paper. Pat chicken breasts dry. Pound them lightly between 2 sheets of waxed paper to an even thickness. Season with salt and pepper. Divide mushroom mixture into 6 parts. Place a 12-inch piece of plastic wrap on a work surface, placing 1 part of the mushroom mixture in the center. Fold the plastic in over the mushroom mixture and pat it to an even thickness, slightly larger than the chicken breasts.
• Pull back plastic and place 1 breast, rounded side down, on top of the mushroom mixture. Gather plastic tightly around the chicken breast until mushroom mixture adheres to the top and sides of the chicken. Unwrap and gently invert the breast, uncoated side down, onto baking sheet. Carefully peel away plastic. Repeat with remaining breasts and mushroom mixture. (Can be prepared ahead and refrigerated; bring to room temperature before baking.)
• Preheat oven to 350 degrees. Bake chicken for 12 minutes (10 minutes for medium or small breasts). Remove from oven and let stand for 12 minutes; chicken will continue to cook. Slice breasts diagonally. Arrange each breast on a plate, fanning out slices. Reheat sauce over medium high heat. Stir in chervil. Whisk in the butter and ladle around chicken. Serve immediately.

CHICKEN BREASTS STUFFED WITH SHIITAKES AND PROVOLONE

Steps:

• Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.
• Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
• Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).
• Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).
• Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.

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.