CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York's most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat. He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together. This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Grease a baking sheet with olive oil. Place each breast flat on cutting board. With knife held parallel to surface, cut breast in half. Transfer chicken to baking sheet and season well with a large pinch each of salt, pepper and curry powder. Drizzle chicken with a little oil.
- In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions and 2 tablespoons oil.
- Spoon an equal amount of mushroom mix on each piece of chicken. Bake until mushrooms are golden and chicken is cooked through, 15 to 20 minutes.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 1 gram, TransFat 0 grams
OYSTER MUSHROOM PASTA
This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!
Provided by TJ Lombard
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
- Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 91.6 g, Cholesterol 119.7 mg, Fat 42.2 g, Fiber 7 g, Protein 22.1 g, SaturatedFat 25.2 g, Sodium 325.1 mg, Sugar 5.5 g
PASTA WITH OYSTER MUSHROOMS, CHICKEN AND TOMATOES
Provided by Joe Drape
Categories dinner, one pot, pastas, main course
Time 1h45m
Yield 8 appetizer servings or 4 main servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Place a Dutch oven over medium heat and add olive oil. When oil shimmers, add chicken and brown well on both sides.
- Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes.
- Add tomatoes, bay leaf and chicken stock. Bring back to a simmer and nestle chicken leg quarters into tomato sauce, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour.
- Transfer chicken to a plate and allow to cool; keep tomato sauce warm. Meanwhile bring 6 quarts of lightly salted water to a boil. Pick cooled chicken meat from bone and return to tomato sauce.
- Cook torchio in salted boiling water until al dente, about 10 minutes. Drain well and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 572 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
- In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
- When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.
CHICKEN W/ OYSTER MUSHROOMS & TOMATOES
This is a one dish meal; the oyster mushrooms matched with black olives give it the zing that makes this dish so good. It also freezes great.
Provided by kelly in TO
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat chicken with the flour then place in large skillet with half the vegetable oil and saute the chicken for about 3 minutes or just until browned. Remove and set aside.
- Add the other half of the oil and saute the mushrooms on a medium heat for 8-10 minutes or until starting to soften. Add the stock, olives, plum tomatoes, grape tomatoes, garlic, capers, and chicken.
- Cover and simmer for 10 minutes or until chicken is cooked through.
- Garnish with parsley, pine nuts and feta.
Nutrition Facts : Calories 430.4, Fat 23.9, SaturatedFat 6.5, Cholesterol 103.2, Sodium 436.2, Carbohydrate 17.6, Fiber 3.7, Sugar 3.2, Protein 37.4
TORCHIO PASTA WITH OYSTER MUSHROOMS, BRAISED CHICKEN AND SAN MARZANO TOMATOES (NYT, 7/18)
Yield 4
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Place a Dutch oven over medium heat and add olive oil. When oil shimmers, add chicken and brown well on both sides. 2. Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes. 3. Add tomatoes, bay leaf and chicken stock. Bring back to a simmer and nestle chicken leg quarters into tomato sauce, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour. 4. Transfer chicken to a plate and allow to cool; keep tomato sauce warm. Meanwhile bring 6 quarts of lightly salted water to a boil. Pick cooled chicken meat from bone and return to tomato sauce. 5. Cook torchio in salted boiling water until al dente, about 10 minutes. Drain well and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano.
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