Chicken With Mushrooms Lemongrass And Chili Recipes

CREAMY HATCH CHILE AND MUSHROOM CHICKEN BREASTS

Steps:

• Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
• Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
• Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
• Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
• Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.

LEMON AND GARLIC CHICKEN WITH MUSHROOMS

Steps:

• Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
• Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
• Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

CHICKEN WITH MUSHROOMS AND LEMONGRASS

Steps:

• Heat oil in a wok or frying pan, and cook garlic, ginger, scallions, and lemongrass on medium high until the garlic is golden.
• Add peppers to pan and cook briefly before removing from heat.
• In the pan, pour in more peanut oil and heat until almost smoking.
• Add the chicken and leave it to brown.
• Fry, stirring, until golden and sticky on all sides.
• Add the mushrooms.
• When they are tender, add the spices back to the pan.
• Mix the lime juice, fish sauce, and sugar separately, then pour it into the hot pan.
• Toss in the basil or mint and eat immediately.

LEMON MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

GRILLED LEMONGRASS CHICKEN

Steps:

• Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
• Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

LEMONGRASS CHICKEN AND NOODLES

Steps:

• Bring water to boil in covered pot for the pasta.
• Chop the shallots and garlic in the food processor.
• Heat to very hot a nonstick pan large enough to hold all the ingredients,reduce heat to medium-high and pour in the oil.Saute the shallots and garlic until they begin to brown.
• Wash and dry the chicken,and slice into strips 1/4 inch wide. Add to the pan, and saute quickly on both sides to brown.
• Meanwhile, wash,trim and slice the whole mushrooms;wash and trim the stems from the broccoli.When the chicken is browned,push to the side, add the mushrooms and broccoli and reduce heat to medium.
• Remove the tough outer leaves from the lemongrass. Trim the bottoms,and thinly slice the bulbous parts. Grate the ginger; trim, seed and mince the chili. Add the lemongrass and ginger along with the chili, fish sauce, lime juice, curry powder and chicken stock to the chicken mixture, and cook, covered, over medium-low heat.
• Cook the noodles according to package instructions.
• Stir the coconut milk and sugar into the chicken.
• Wash and chop the cilantro. When the broccoli is cooked, remove from heat. When noodles are cooked, drain, and top with chicken-mixture; sprinkle with cilantro.

CHICKEN WITH MUSHROOMS, LEMONGRASS AND CHILI

Steps:

• Heat a drizzle of olive oil in a frying pan and brown the chicken on all sides. Remove from the pan and set aside on a plate.
• Return the pan to the heat with a bit more olive oil. Lightly fry the red pepper and mushroom until they begin to soften.
• Add the browned chicken back into the pan, followed by the garlic, ginger, scallions, lemongrass and chili peppers. Cook for 3-4 minutes until softened.
• Pour in the coconut milk and cook for 15 minutes over a medium heat. Add the fish sauce, sugar, lime juice and mint.
• Serve with basmati rice and a garnish of mint leaves.