Chicken Portobello With Mashed Red Potatoes Recipes

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CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY



Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

4 portobello mushrooms
1/4 cup milk
4 eggs, beaten
Salt and pepper
1 cup flour
1 cup coarsely ground bread crumbs
1 tablespoon thyme
1/2 pound melted butter
Mashed Potatoes, recipe follows
Cream Gravy, recipe follows
5 baking potatoes like russets, unpeeled
1/4 pound butter
1/4 cup heavy cream
Salt and pepper
2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
Salt and pepper

Steps:

  • Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
  • Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy.
  • Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
  • Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.

PORTOBELLO CRUSTED CHICKEN WITH WARM RED BLISS POTATO SALAD



Portobello Crusted Chicken with Warm Red Bliss Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons balsamic vinegar
1 lemon, juiced
2 garlic cloves, crushed with the side of a knife blade and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup olive oil
2 portobello mushrooms, cleaned, trimmed and gills removed with the tip of a spoon
4 (8-ounce) chicken breasts, halved
1 red onion, sliced
8 tablespoons butter (1 stick), cubed
1 cup bread crumbs
2 fresh sage leaves, finely minced
2 tablespoons minced fresh flat-leaf parsley, plus more for garinsh
1 tablespoon minced fresh thyme leaves (from about 3 or 4 large sprigs)
Salt and freshly ground black pepper
4 large potatoes, peeled and cut into uniform 1/4-inch thick pieces
1/2 pound bacon strips
1 tablespoon balsamic vinegar
1 tablespoon minced fresh dill
1 tablespoon stone-ground mustard
1 tablespoon honey
1/8 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup olive oil
4 scallions, white and tender green parts only

Steps:

  • To make the marinade:
  • Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream.
  • Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
  • Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
  • Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
  • Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
  • Preheat oven to 425 degrees F.
  • In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
  • Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.

CHICKEN PORTOBELLO WITH MASHED RED POTATOES



Chicken Portobello with Mashed Red Potatoes image

Try this family-friendly chicken and mashed potato dish any night of the week. The comforting sauce pairs perfectly with both the chicken and creamy mashed potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 pounds red potatoes, cubed
1/4 cup all-purpose flour
1-1/4 teaspoons salt, divided
1-1/4 teaspoons rubbed sage, divided
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
3/4 pound sliced baby portobello mushrooms
1 package (8 ounces) cream cheese, softened, divided
1-1/4 cups chicken broth, divided

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Meanwhile, in a large resealable plastic bag, combine flour, 1 teaspoon salt, 1 teaspoon sage, thyme and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a thermometer reaches 165°. Remove and keep warm., In same skillet, saute mushrooms until tender. Reduce heat; add 6 ounces cream cheese, 1 cup broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture.

Nutrition Facts : Calories 604 calories, Fat 31g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 939mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 45g protein.

PORTOBELLO LEMON CHICKEN



Portobello Lemon Chicken image

From the maker of 'Greasy Chicken' comes my signature dish, the most requested and favored chicken, ever! The mushrooms and onions taste great after cooking in the lemon juice, and it is especially good when marinated ahead of time.

Provided by Gary

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 6

1 large yellow onion, chopped
2 portobello mushroom caps, chopped
2 pounds bone-in chicken pieces
⅓ teaspoon garlic salt to taste
⅓ teaspoon ground black pepper to taste
2 large lemons, juiced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
  • Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
  • Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 12.6 g, Cholesterol 97.1 mg, Fat 17.5 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 4.8 g, Sodium 250.5 mg, Sugar 2.8 g

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS



Chicken Breasts with Portobello Mushrooms image

This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!

Provided by PWSCHWARTZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

nonstick cooking spray
½ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
2 skinless, boneless chicken breasts, halved
1 tablespoon olive oil
1 small shallot, chopped
4 portobello mushrooms, sliced
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
4 thin slices mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
  • Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
  • Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
  • Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
  • Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g

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