Chicken Breasts With Porcini Mushrooms Recipes

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ROASTED CHICKEN BREASTS WITH HERBS AND PORCINI MUSHROOMS



Roasted Chicken Breasts With Herbs and Porcini Mushrooms image

This is a recipe that stems from "Roasted Chicken Breast Base Recipe" - reference recipe #316587. I love this recipe, but I also love porcini mushrooms!

Provided by Sondra Beth

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 3

2 tablespoons dried porcini mushrooms
1 teaspoon minced fresh thyme leave
1 teaspoon minced fresh rosemary leaf

Steps:

  • In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
  • Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
  • Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.

Nutrition Facts : Calories 0.4, Sodium 0.1, Carbohydrate 0.1, Fiber 0.1

BREAST OF CHICKEN WITH ROSEMARY AND POLENTA WITH PORCINI MUSHROOMS



Breast of Chicken with Rosemary and Polenta with Porcini Mushrooms image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

6 chicken breasts
6 ounces olive oil, plus 3 ounces
3 tablespoons chopped rosemary
Salt
32 ounces salted water
1 pound polenta flour
6 ounces all-purpose flour
6 ounces dry white wine
2 rosemary sprigs
2 pounds porcini mushrooms, sliced
4 ounces parsley, chopped finely

Steps:

  • Begin by cleaning and marinating the chicken in 6 ounces of the olive oil, fresh rosemary, and a pinch of salt for approximately 4 hours.
  • To prepare the polenta, bring the salted water to a boil. Once the water has boiled, sprinkle the polenta flour in the water and beat with a whisk. Lower the heat and cook for about 40 minutes until the polenta falls away from the sides of the pan. It is hard to determine the exact amount of water as it depends on the quality of the polenta flour. If it becomes hard, add hot water until the polenta softens and can be stirred.
  • To cook the chicken, remove it from the marinade, dust the chicken breasts with flour, place them in a pan, add the white wine, and cook on high heat for 10 minutes, flipping on each side.
  • At the same time the chicken is cooking, using another pan, heat the remaining 3 ounces of olive oil. Add the rosemary sprigs to flavor the oil. Take the rosemary out and add the porcini mushrooms and salt. Cook for 5 minutes and then add the chopped parsley.
  • To serve, place the chicken on a plate and add some of the sauce from the pan. On the side place some polenta and top it with some of the porcini mushrooms. To garnish, sprinkle some parsley and add a sprig of rosemary.

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