Chicken and porcini mushrooms
Seared Chicken Breast with Mushrooms
Watch me make this super simple, seasonal Seared Chicken with Mushrooms for one of this weekend’s dinner menus.
For the full recipe, check here.
How to make a porcini mushroom sauce?
Ingredients
500 ml chicken stock
200 ml crème fraîche
50 g butter
50 g dried porcini
200 g chestnut mushroom
1 shallot
1 sprig thyme
Method
1. Chop the shallot.
2. Wash the mushrooms and chop them coarsely.
3. Sauté the onion in the butter till soft, add the mushrooms, dried porcini and thyme and stir fry.
4. Add the stock and cook for about 20 minutes without a lid so the liquid can reduce.
5. Add the crème fraîche and simmer for 5 minutes.
Strain the liquid through a fine-mesh sieve into a small saucepot and season with salt.
6. Keep warm and foam up with a handheld blender when serving.
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Porcini Mushroom Pasta | Gennaro Contaldo
In the amazing Tuscan olives groves, Gennaro Contaldo is going to show you how to take dried mushrooms to another level. Using beautiful dried porcini, tomatoes, garlic and chilli, not to mention fresh tagliatelle, he knocks up an incredible dish that’s both simple and elegant! You will love it!
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One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
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Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
#onepot #mushroomsauce #onepotmeals
Porcini Mushroom Risotto with Seared Marinated Chicken Breast, quick & Easy Dinner Recipe
This pan seared marinated chicken breast finished off in the oven, is accompanied with a porcini mushroom risotto, developed by Tiberino. The chicken breast is perfectly cooked with it juicy texture is a great easy recipe to make for your whole family. The porcini risotto is a great side dish for this chicken, just remember not to over cook the rice, leave it a little wet because it will thicken up with the heat from the rice itself, after it’s taken off the heat. Stir to help cool it down and keep it uncovered.
You may also like my stuffed chicken or my perfect baked salmon give them a try there guaranteed to make your tummy happy.
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Ingredients:
4 large chicken breasts
Seasoning:
Montreal chicken spice from club house
Smoked Paprika
Black pepper
Dijon mustard
Garlic powder
1 package of Porcini Mushroom risotto (Tiberino)
Season with
salt
Black Pepper
Parmigiano, regiano