How To make Chicken Portabella
16 oz Chicken thighs or breast;
-skinned and deboned 2 tb Olive oil
1 Shallot; finely chopped
2 Cloves garlic; finely chop'd
1/2 Green bell pepper; finely
-chopped 1 tb Lemon juice
6 oz Portobella mushrooms; cut
-into 1" chunks 1/4 c Chicken stock
1/4 c Wine
1 tb Tarragon; fresh chopped
1 tb Lovage; fresh chopped
Salt & pepper to taste 1 tb Arrowroot dissolved in wine
Preheat oven to 375F. Divide chicken into 4 equal portions. Lightly salt and sear on both sides in an oven proofed saut pan. Remove from pan and set aside. Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside. Add shallots and garlic and saut for 1 minute. Add green pepper and saut for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros wine (I personally prefer a ros with chicken). Allow to reduce by 1/2... add chicken stock and herbs. Return chicken to pan and place in oven. After 10 minutes add portabella mushrooms on top. Cook another 5-10 minutes or until done. Remove chicken to serving platter or plates leaving mushrooms behind. Add arrowroot dissolved in wine to thicken sauce. Add salt & pepper to taste. Spoon over chicken and serve. Suggested side dish: Oven Roasted Herbed Potatoes Source: .\ichele Cooks!
How To make Chicken Portabella's Videos
Portabella Mushroom Stuffed Chicken Breast Recipe
Chef Chris Sell of Chip Shop restaurant in Brooklyn, NY teaches us how to make a British portabella mushroom and leek mousse stuffed chicken breast inspired by the cuisine of medieval times. If that's not mouth-watering enough, Chris goes on to explain how to make the perfect mashed potatoes with caramelized onions a tasty chicken stock sauce, and scrumptious roasted root vegetables. This incredible meal will definitely be everyone's cup of tea!
QUESTION: What you favorite meal with chicken?
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Medieval Stuffed Chicken serves 4
2 whole (double breasts) chicken breasts bone removed
6oz diced Portobello mushrooms
3oz diced leek
knob butter
10oz white wine
8oz heavy cream
2 pints good quality chicken stock
2 tablespoons chopped fresh tarragon
Cook the leeks without color in the butter until tender.
Add the mushroom when cooked add half the white wine & reduce until nearly dry
Add the cream and reduce until a thick custard consistency
Season with salt and pepper to taste & refrigerate
Place the chicken breast skin down onto plastic wrap & batter out until double in size
Stuff with ½ the stuffing and roll, tie with string.
Saute rolled breast until golden brown finish cooking in the oven until internal temperature is 160F cover in foil rest for 10 minutes
Put the pan on the heat & deglace with the remaining wine reduce add the stock & reduce by half, add the tarragon & season.
Slice the chicken breasts and serve with the reduction sauce
Doggy Bag Recipe featuring Stuffed Chicken in a Portobello Wine Sauce
Refreshing and Reinventing take home food. We started with left-over Cold Cuts and made Stuffed Chicken in a Portobello Wine Sauce.
Vegan Fried Portabello Mushrooms - Dr Sebi Alkaline Food
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In this video, I show you a Delicious recipe for crispy fried portabello mushrooms.
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NO MATTER WHAT YOU SAY, THIS TASTE LIKE FRIED CHICKEN ???? | ALL CAPS | COME FIGHT ME ????????
I know you're probably thinking this can't be. But let me tell you once you've had Fried Oyster Mushrooms you'll never ever crave meat again. My recipe is simple quick and delicious. My family loves my Fried Oyster Mushrooms. They constantly request that I make it a few times a week. #plantbased #vegan #mushroom #friedchicken
00:00 Intro
00:30 What type of cookware to use
01:00 frying with grape seed oil
01:30 Oyster Mushroom cluster
02:15 Preparing the mushrooms
03:10 Preparing The wet and dry batters
05:03 Seasoning the mushrooms
06:49 Frying the Oyster Mushrooms
07:56 The frying process
08:39 Breaking down the outcome of the fried mushrooms
09:20 Plating
09:58 Tasting
11:06 Recap
11:37 Gratitude
Ingredients:
Oyster Mushrooms
Just egg substitute
All purpose flour
Smoked paprika
Garlic powder
Salt and pepper
Grapeseed oil for frying
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How To Stuff a Portobello Mushroom | Chef Jean-Pierre
Hello There Friends! Stuffed Portobello Mushrooms make great appetizers, and can make someone who doesn't like mushrooms, fall in love with them! Mushrooms are delicious in so many different ways, I hope you try to make this Stuffed Portobello Mushroom! Let me know what you think in the comments below!
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Ya Don't Know Until Ya Dan-O: Fried Portabella Mushrooms
Be a Fungi and eat some Fried Portabella Mushrooms! ????????
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