Sautéed Chicken Breasts With Shiitake Mushroom Ragout Recipes

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CHICKEN BREASTS WITH SHIITAKE MUSHROOMS



Chicken Breasts With Shiitake Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

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



Grilled Chicken Breasts With Sauteed Shiitake Mushrooms image

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

1 tablespoon butter
2 shallots, minced
12 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
1/3 cup sherry wine
1/4 teaspoon dried rosemary
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breasts, pounded to even 1/3 inch thickness

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

SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT



Sautéed Chicken Breasts With Shiitake Mushroom Ragout image

This is a beautiful recipe and tastes delectible! Two suggestions: after making the ragout and sauteing the chicken, deglaze the pan with a little white wine. When serving, sprinkle with a little chopped parsley. Note: Serving Size: 1 chicken breast with 2 tablespoons of ragout

Provided by Porfavorcorona

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon shallot, chopped
1 cup shiitake mushroom, sliced
4 plum tomatoes, quartered and skinned
1/4 teaspoon dried tarragon
fresh ground black pepper, to taste
4 (4 ounce) boneless skinless chicken cutlets
salt, to taste
fresh ground black pepper, to taste
1 tablespoon canola oil

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.

Nutrition Facts : Calories 74.1, Fat 7, SaturatedFat 0.8, Sodium 3.5, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 0.6

BAKED CHICKEN WITH SHIITAKE MUSHROOM SAUCE



Baked Chicken with Shiitake Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

1 whole chicken, quartered
2 tablespoons salt
2 tablespoons white pepper
2 tablespoons granulated garlic
1 tablespoon paprika
1 quart chicken stock
1 small onion, sliced
3 shiitake mushrooms, sliced
1 cup all-purpose flour
2 tablespoons olive oil

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 BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE



Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

5 large shiitake mushrooms, stems removed
6 tablespoons canola oil
Salt and freshly ground black pepper
1 teaspoon whole-grain mustard
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish
4 bone-in, skin on chicken breasts (about 8 ounces each)

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

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS



Pan-Seared Chicken Breasts with Shallots image

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Steps:

  • Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
  • Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS



Pan-Roasted Chicken with Shiitake Mushrooms image

Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. flour, divided
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
6 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. shiitake mushrooms, quartered
4 cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. lite soy sauce

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.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

CHICKEN AND MUSHROOM SAUTE



Chicken and Mushroom Saute image

A quick and easy dish that is low fat and delicious. Serve over cooked rice.

Provided by ANGCHICK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 2

Number Of Ingredients 12

2 skinless, boneless chicken breast halves - pounded thin
¼ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons vegetable oil
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 packet chicken bouillon granules
1 teaspoon cornstarch
½ teaspoon dried parsley
¼ teaspoon garlic powder
ground black pepper to taste

Steps:

  • Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
  • To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
  • Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g

SHIITAKE-CRUSTED CHICKEN WITH CREAMED MUSHROOMS



Shiitake-Crusted Chicken with Creamed Mushrooms image

Categories     Chicken     Mushroom     Poultry     Bake     Gourmet

Yield Serves 4

Number Of Ingredients 16

For coating
2 teaspoons olive oil
6 ounces fresh shiitake mushrooms, stems discarded and caps chopped coarse (about 1/2 cup)
1/3 cup fine dry bread crumbs
1/3 cup all-purpose flour, seasoned with salt and pepper
1 large egg, beaten lightly
2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
2 tablespoons olive oil
For creamed mushrooms
1 large shallot, minced (about 1/4 cup)
1 tablespoon unsalted butter
1/2 pound fresh shiitake mushrooms, stems discarded and caps chopped coarse
1/2 cup dry white wine
1 tablespoon white-wine vinegar
1 teaspoon chopped fresh rosemary leaves or a rounded 1/4 teaspoon dried rosemary, crumbled
1/2 cup heavy cream

Steps:

  • Prepare coating:
  • Preheat oven to 450°F.
  • In a shallow baking pan drizzle oil over shiitakes and toss to coat. Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden. Keep oven at 450°F.
  • Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste. Have ready in separate shallow bowls seasoned flour and egg.
  • Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate. Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
  • In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and sauté chicken until golden, about 1 minute on each side. Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through.
  • Make creamed mushrooms while chicken is roasting:
  • Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake and salt and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
  • Serve chicken with creamed mushrooms.

CHICKEN BREASTS WITH SCALLIONS, SHIITAKE MUSHROOMS, AND TOMATOES



Chicken Breasts with Scallions, Shiitake Mushrooms, and Tomatoes image

Categories     Chicken     Mushroom     Poultry     Tomato     Sauté     Quick & Easy     White Wine     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 13

2 tablespoons olive oil
3 whole boneless chicken breasts, halved
1 tablespoon minced garlic
1/2 cup minced shallot
2 thyme sprigs plus 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme, crumbled
2 tablespoons white-wine vinegar
1/4 pound fresh shiitake mushrooms, stems discarded and the mushrooms sliced
1/2 cup dry white wine
1 1/2 cups chicken broth
2 bunches of scallions, dark green parts reserved for another use and the scallions split lengthwise and cut crosswise into 1-inch pieces (about 1 cup)
2 1/2 teaspoons arrowroot
3 plum tomatoes, seeded and diced fine
6 additional thyme sprigs for garnish if desired

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.

SAUTéED CHICKEN BREASTS WITH TARRAGON



Sautéed Chicken Breasts With Tarragon image

As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.

Provided by Kim Severson

Categories     dinner, easy, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

Steps:

  • In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
  • Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
  • Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
  • Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
  • Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams

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From simplyrecipes.com


CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
Directions. 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.
From foodsforbetterhealth.com


SESAME CHICKEN STEW WITH SHIITAKE MUSHROOMS – COOKING ...
2012-11-08 1. Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, put the sesame oil. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, shiitake mushrooms, garlic, and ginger, season with salt and pepper, and cook until the vegetables begin to soften 3-4 minutes. 2.
From melangery.com


CHICKEN BREASTS WITH SHIITAKE MUSHROOMS - LOVE-THE SECRET ...
2013-02-28 2 tbs. olive oil. 1 tbs. unsalted butter. 12 – 15 large shiitake mushrooms, wiped clean, stems removed and minced, caps thickly sliced. 3 shallots, thinly sliced. 1/2 dry white vermouth. 1/2 cup homemade chicken stock or low salt, packaged. 1 large stalk of fresh rosemary, leaves removed and chopped. Parsley for garnish.
From lovethesecretingredient.net


BONELESS CHICKEN BREASTS WITH MUSHROOMS : OPTIMAL ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Boneless Chicken Breasts With Mushrooms : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT
Recipe. 1 for the mushroom ragout: 2 the mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days. 3 heat the oil in a skillet over medium heat. 4 add the shallots and cook until they begin to soften, about 2 minutes. 5 turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
From worldbestrecipesdiabetic.blogspot.com


GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS ...
1 tablespoon butterccc, 2 shallots, mincedccc, 12 ounces shiitake mushrooms, stemmed and thinly slicedccc, 1/2 teaspoon salt, dividedccc, 1/4 teaspoon fresh ground black pepper, dividedccc, 1/3 cup sherry wineccc, 1/4 teaspoon dried rosemaryccc, 1 tablespoon olive oilccc, 4 (4 ounce) boneless skinless chicken breasts, pounded to even 1/3 inch thicknessccc,
From textcook.com


SOY-MARINATED CHICKEN THIGHS WITH SHIITAKE MUSHROOMS RECIPE
Preheat the oven to 350°. Bring the chicken to room temperature. Discard half of the marinade. Bake the chicken for 40 minutes, basting a few times. Step 3. Meanwhile, heat the oil in a large ...
From foodandwine.com


SEARED FISH WITH SHIITAKE MUSHROOM RAGOUT RECIPE - FOOD NEWS
Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering. Add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer.
From foodnewsnews.com


SAUTéED CHICKEN TENDERS AND SHIITAKE MUSHROOMS
2016-12-10 Chicken breasts tenders are dredged in flour and sautéed in olive oil, then removed from the pan. Shiitake mushrooms are sautéed in the same pan with Marsala wine, white wine and chicken broth creating a light sauce. Serve with the mushrooms on top or to the side of the chicken with a tossed green salad and you have a complete meal. Happy Holidays!!
From mysavoryspoon.com


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