How To make Chicken with Port, Cream & Mushrooms
1 Whole chicken (3 lb)
1 lb Fresh mushrooms
1/2 tb Butter
1/2 ts Lemon juice
1/4 ts Salt
1 c Heavy cream
1/2 tb Cornstarch; blended with
1 tb - of the cream
1 tb Minced shallots
1/3 c Port wine
-Madeira may be substituted 1 tb Butter
1/4 c Cognac or a good brandy
PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside thoroughly and rub with 1 tablespoon butter all over the skin. TO brOWN THE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes. Turn on its left side and baste quickly with butter, return to the oven for another 5 minutes. Turn on its right side for another 5 minutes, basting as before. TO ROAST THE CHICKEN:
Leave the chicken on its right side. Reduce oven temperature to 350F. Leave it for a total of 15-20 minutes, basting it at least every 10 minutes. Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 20 minutes. Turn the chicken breast up and continue basting every 10 minutes during the last few minutes it is roasting. TO TELL IF THE CHICKEN IS DONE: Prick the thickest part of the drumstick with a fork. If the juices come out clear yellow, it is done. If not, roast another 5 minutes and test again. As a final check, lift the chicken and drain the juices from its vent into the pan; if the last few drops are clear yellow, it is definitely done. Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5-10 minutes before carving so that the juices will not retreat into the tissues. It can wait a good 30 minutes with foil over it. As the chicken roasts, wipe the mushrooms clean with a paper towel, cut off the ends and slice them; if small, leave whole. Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice and salt. Add mushrooms, cover and cook for 8 minutes. Separate the cooking liquid and save it. Pour the cream and cornstarch and cream mixture into the mushrooms. Simmer for 2 minutes. Taste and correct seasoning and hold. When the chicken is done, remove it to its platter and remove all but 2 table- spoons of fat from the pan. Stir in the shallots and saute for 1 minute. Add the port and mushroom juices and reduce rapidly while deglazing the pan (scraping up the coagulated juices) until the liquid has reduced to about 1/4 cup. Add the mushrooms and cream. Simmer for 2-3 minutes, allowing the liquid to thicken slightly. Taste and correct seasoning; add more lemon juice to taste. Butter the inside of a casserole with butter; rapidly carve the chicken into serving pieces and sprinkle lightly with salt. Arrange it in the casserole for serving. Warm the cognac carefully, do not let it catch on fire. Set the chicken over moderate heat until you hear it begin to sizzle; pour the cognac over it and ignite it carefully with a match. Shake the casserole slowly till the flames have subsided. Pour the mushroom mixture over the casserole, basting the chicken. Cover and let it steep for 5 minutes. Do not allow the sauce to boil. Serve immediately. -----
How To make Chicken with Port, Cream & Mushrooms's Videos
Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
URL:
Pork Tendeloin Medallions with Mushrooms & Port Wine Cream Sauce Full Video
Pork Tenderloin Medallions
with Mushrooms & Port Cream Sauce
Tonight, is a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce. Tender and juicy pieces of pork tenderloin seasoned and dipped in a light coating of flour, then sauteed in butter in a stainless-steel pan, topped with mushrooms and a creamy and savory sauce made from port wine, chicken stock, lemon juice, heavy cream and butter.
Our “Mise En Place” for tonight’s dish is
The Meat
1 lb Pork Tenderloin
1/2 Stick of Unsalted Butter
2 Tablespoons of Extra Virgin Olive Oil
½ Cup of Flour
1 Teaspoon Each Paprika, Coriander, Onion Powder, Garlic Powder, Salt, & Pepper
The Sauce
2 Tablespoons of COLD Unsalted Butter
8 oz of Sliced Mushrooms
½ Cup of Port Wine
1 Cup of Chicken Stock
2 oz of Fresh Squeezed Lemon Juice
½ Cup of Heavy Whipping Cream
1 Teaspoon Dijon Mustard
Salt & Pepper to Taste
In a small pot, bring the heavy cream up to a simmer. Make sure that you stir the cream frequently so that it doesn’t burn.
Turn the oven on at 170 degrees. This will be used to keep the food warm as we cook.
In a large pan, add in the ½ stick of butter on medium high heat.
The French version of this recipe is to use butter only; you can add a few tablespoons of extra virgin olive oil if you want to.
Add the mushrooms to the pan and give them a nice stir ensuring that all the mushrooms are coated with the butter. Season with salt & pepper.
Sautee the mushrooms until they are browned which will take about 10 minutes. When the mushrooms are browned, put them onto a plate and place them in the oven to stay warm.
To prepare the meat, remove any silver skin, then cut the pork tenderloin into 2 inch wide pieces. Using a whisk, mix the seasonings and flour together in a bowl. Coat each piece of the sliced tenderloin and set them onto a plate.
In the same pan that the mushrooms were cooked, add the pieces of seasoned pork tenderloin medallions and cook them for three minutes on the top, then another three minutes on the bottom, then cook the sides for one minute each. If you have a meat thermometer, check to make sure that the internal temperature is 145 degrees for medium rare. Be sure that you don’t overcook the meat; these should be tender and juicy. Place the pork medallions onto a plate and place them in the oven to stay warm.
Now we’ll make our sauce. Pour in the port wine into the pan. Use a wooden spoon to deglaze the pan and remove any pieces of mushrooms or meat that stuck onto the pan. Add in the chicken stock, lemon juice, and heavy whipping cream, and turn the heat up to medium high. Bring the liquids up to a simmer for a few minutes to let them reduce. To help thicken the sauce and add flavor, use a strainer, and add a few tablespoons of the seasoned flour into the sauce and stir it in with a whisk. After the sauce has reduced, remove the pan from the heat, and add in two pieces of cold butter and a teaspoon of Dijon mustard, and give it a nice stir.
Add the mushrooms back in the sauce and give them a nice stir.
And now it’s time to plate our dish.
And there it is ! a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce.
It was delicious!
Until next time,
Bon Appetit…
Ciao,
Mark
How To Cook Perfect Filet Mignon Recipe in Mushroom Cream Sauce
Learn how to make this filet mignon steak in mushroom cream sauce, served with creamy mashed potatoes and asparagus for your next special occasion and you will get rave reviews.
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Ingredients for Filet Mignon Recipe:
►4 Tbsp unsalted butter, divided
►2 Tbsp olive oil, divided
►16 oz baby Bella mushrooms (or regular brown), thickly sliced
►1 small onion, finely diced
►4 garlic cloves, minced
►1 Tbsp fresh thyme, minced (or 1 tsp dry thyme)
►4 (6-8 oz each) filet mignon (beef tenderloin) steaks (about 1 1/2″ thick)
►1/2 cup Merlot wine (or any dry red, drinkable wine)*
►1 1/2 cups beef broth
►1/2 cup heavy whipping cream
►1 1/4 tsp salt (we use sea salt), divided
►1/2 tsp black pepper, divided
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►Roasted Beef Tenderloin:
►Broiled Lobster Tails with lemon garlic butter sauce -
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►Creamy Shrimp Pasta – loaded with shrimp in Alfredo sauce -
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Dijon chicken with mushrooms recipe
A quick, easy and full-of-flavour midweek chicken recipe made with white wine, tarragon, dijon mustard and garlic.
Find the full recipe here:
Learn to make Chicken Marsala with mushrooms & cream sauce!
If you want to impress your Valentine, serve up this excellent Chicken Marsala, made with mushrooms and cream. It's nothing short of divine!! The chicken is tender, the sauce is creamy, and the mushrooms and wine pair well together, making this dish one to keep on file! I like to serve mine with either thin spaghetti or angel hair pasta, but you could pair it with mashed potatoes or polenta and it would be equally fabulous! I hope you give it a try---the recipe is easy to follow, so give it a whirl and let me know what you think!! For the full recipe, check out my blog post at jamieteachmetocook.com Also, please LIKE and SUBSCRIBE to my channel so you can keep up with the happenings in my kitchen! Best regards, Jamie ♥
Easy to Make Creamy Mushroom Soup | Chef Jean-Pierre
Hello There Friends! A highly requested video today. I”m going to show you how to make a Creamy Mushroom Soup. Come and join me in making this fantastic soup and try it for yourself! Let me know how you do in the comments below.
RECIPE LINK:
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❤️ Silicone Spatulas Set of 3:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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