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!
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Stuffed Portobello Mushroom | Healthy Recipe
Learn how to make this quick and healthy recipe for stuffed Portobello 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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Mushroom Chicken Tenders Dr. Sebi Alkaline Electric Recipe
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For today's recipe I make Alkaline Chicken Tenders out of portabella mushrooms! These are a hit in my house and remind us of chicken tenders too!
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DISCLOSURE: At the time of this recording, all items used in this recipe were approved and on Dr. Sebi's nutritional guide. If at any point in the future these items are removed from his list, you may omit the item and substitute with another item from the nutritional list. Please check Dr. Sebi's website regularly to stay updated on any future changes.
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Chicken Marsala with Creamy Polenta
I love chicken marsala. It's craveable, so much fun to make, and it's a great dish to make for a dinner party. Thanks to Ghia for sponsoring this video! Head to and use promo code BRIAN20 at checkout to get 20% off your first purchase
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-- INGREDIENTS --
CHICKEN MARSALA
▪4 8oz/225g chicken breasts (boneless skinless)
▪Salt
▪650g or 2 3/4c marsala wine + additional for deglazing
▪350g or 1 1/2c chicken stock + additional to loosen sauce
▪2 packets of powdered gelatin (14-15g total)
▪30g or 1c dried mushroom (i recommend shiitake or porcini)
▪About a cup of flour (gluten free blends work great too)
▪Olive oil
▪1lb or 1/2kg baby portabella mushrooms, sliced
▪100g/3.5oz thick cut pancetta or bacon, diced
▪100g or ½ a large onion or shallot, small diced
▪15g or 2-3 cloves garlic, minced
▪15g or 1Tbsp tomato paste
▪1g or 1tsp dried oregano
▪20g or 1 1/2Tbsp worcestershire
▪50g or 4Tbsp cold unsalted butter
▪Chopped parsley (a Tbsp/5g or so)
POLENTA
▪300g or 1 1/2c polenta
▪1000-1200g/35-40oz chicken stock (about 1.5 boxes)
▪7g or 1 1/2tsp salt
▪125g or 9Tbsp butter
▪100g or 1c parmesan, grated
CHAPTERS
0:00 Intro & prepping the chicken
1:13 Starting the sauce
1:53 Making the polenta
3:04 Straining off the sauce and breading the chicken
4:22 Sipping on some NA cocktails (ad)
5:27 Cooking the chicken and finishing the sauce
10:17 Finishing the polenta and plating up
11:23 Let’s eat this thing
#chickenmarsala
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Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese
We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.
Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.
The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.
To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.
Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper
Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.
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Chicken Parmesan Stuffed Portobello Mushrooms recipe
This Chicken Parmesan Stuffed Portobello Mushrooms recipe is keto friendly and really healthy tomato at home for lunch or dinner for the family. This stuffed mushroom keto recipe only takes a couple of minutes to prepare.
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