GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Categories American, BBQ
Number Of Ingredients 1
Steps:
- Make chicken: Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture
- turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally. Make sauce: Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut? until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper. Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes. Spoon grits onto plates. Place chicken atop grits. Spoon sauce over
- serve.
Nutrition Facts : Calories 500
BAKED CHICKEN WITH SHIITAKE MUSHROOM SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F.
GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE
Categories Chicken Mushroom Backyard BBQ Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make chicken:
- Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
- Make sauce:
- Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
- Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
- Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
- Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.
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.
Nutrition Facts : Calories 499 calorie, Fat 34 grams, SaturatedFat 4 grams, Cholesterol 105 milligrams, Sodium 286 milligrams, Carbohydrate 3 grams, Protein 43 grams, Sugar 2 grams
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS
Make and share this Grilled Chicken Breasts With Sauteed Shiitake Mushrooms recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 237.6, Fat 9.6, SaturatedFat 2.9, Cholesterol 80.2, Sodium 457.6, Carbohydrate 8.1, Fiber 2.2, Sugar 2.2, Protein 26.3
GRILLED CHICKEN & MUSHROOMS - EVERYDAY ITALIAN
This is a recipe I adapted from Giada's Everyday Italian. She also recommends grilling shrimp and bell peppers with this, but I'm not a fan of either of those and wanted to post this as I have it. She also suggests serving over saffron - I serve with salad instead. I cooked mine on my George Foreman grill and I can honestly say it is one of the best chicken recipes I've ever tried. Full recipe is on foodnetwork.com - Enjoy!
Provided by megs_
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
- In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
- Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
- Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
- Arrange grilled meats and vegetables on a large platter and serve immediately.
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