Chicken Saute With Artichokes And Shiitake Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM & ARTICHOKE CHICKEN



Mushroom & Artichoke Chicken image

Lightly coated chicken pieces are cooked, crusted and then mixed in with sautéed mushrooms and artichokes swimming in light and zesty white wine and lemon sauce.

Provided by Sarah Nevins - A Saucy Kitchen

Categories     Mains

Time 40m

Number Of Ingredients 11

3 large boneless, skinless chicken breasts
1/2 cup gluten free all purpose flour*
1/2 teaspoon salt and pepper, each
3 tablespoons olive oil, divided (45 ml)
8 oz white or brown (cremini) mushrooms, sliced
6 oz jar artichoke hearts drained and patted dry (185 g)
1 tablespoon minced garlic, about 3 cloves
1 cup chicken stock (240 ml)
3/4 cup dry white wine (180 ml)
2 tablespoons lemon juice (30 ml)
Small handful fresh parsley, chopped

Steps:

  • Cut the chicken breasts in half horizontally so that you end up with six, thin pieces of chicken.
  • Whisk together the flour, salt & pepper in a shallow dish until combined. Add the chicken breasts one at a time lightly coating in the seasoned flour.
  • Add two tablespoons of olive oil to a large skillet over a medium heat.
  • Once the oil is hot, add the chicken to the skillet and cook on each side for about 5 minutes or until golden crust forms. Remove the chicken from the pan and set aside. You don't need to fully cook the chicken at this point because you will be returning it to the pan later.
  • Lower the heat down to medium-low and add the remaining 1 tablespoon olive oil to the pan along with the mushrooms. Cook about 3-4 minutes, then add the artichoke hearts and garlic and cook another minute or two until the garlic is fragrant.
  • Add the chicken stock, wine and lemon juice to the pan, stir and bring the mixture to a simmer. Let simmer about 10 minutes to reduce the sauce down and the liquid has reduced. The sauce may look thin still at this point but will thicken when the chicken is added.
  • Add the parsley, taste the sauce and season with salt or additional lemon juice as you see fit.
  • Return the chicken to the pan, turn the heat down low and let cook five minutes until cooked through. Make sure to rotate the breasts to coat fully in the sauce. Top with additional parsley and serve.

Nutrition Facts : ServingSize 1

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
  • Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
  • Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS



Braised Chicken With Artichokes and Mushrooms image

The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.

Provided by Alex Witchel

Categories     dinner, weekday, casseroles, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Salt
Freshly ground black pepper
1/2 teaspoon paprika
One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)
6 tablespoons butter
8 ounces mushrooms, quartered
2 tablespoons flour
2/3 cup chicken broth or bouillon
3 tablespoons sherry
1 (12-to-15-ounce) can artichoke hearts, drained

Steps:

  • Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
  • Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
  • Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
  • Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken With Artichokes And Mushrooms image

Make and share this Chicken With Artichokes And Mushrooms recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons butter
2 (6 ounce) jars marinated artichokes, drained
1 (4 ounce) jar whole mushrooms, drained
1/2 cup chopped onion
1/3 cup flour
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth

Steps:

  • Brown chicken in butter.
  • Place in 13x9 in.
  • baking pan.
  • Cut artichokes in quarters.
  • Arrange artichokes and mushrooms on chicken.
  • Saute onion in pan juices.
  • Blend in flour, rosemary, salt, and pepper.
  • Add broth.
  • Cook and stir until thick and bubbly.
  • Spoon over chicken.
  • Cover and bake at 350* for 50 minutes.

ARTICHOKE CHICKEN SAUTE



Artichoke Chicken Saute image

"This is a fast but elegant entree that is perfect for company," writes Nancy Dreher of Birmingham, Alabama. "I've also made it with shrimp in place of chicken and asparagus or broccoli instead of artichokes," she adds.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 small onion, thinly sliced
1 medium sweet red pepper, julienned
2 tablespoons butter
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1/2 cup sliced fresh mushrooms
1/2 cup white wine or chicken broth
1-1/2 teaspoons Italian seasoning
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 cup heavy whipping cream, divided
Hot cooked rice or noodles

Steps:

  • In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes. , Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.

Nutrition Facts :

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS



Romantic Chicken with Artichokes and Mushrooms image

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

Steps:

  • Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS



Grilled Chicken Breasts With Sauteed Shiitake Mushrooms image

Make and share this Grilled Chicken Breasts With Sauteed Shiitake Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 shallots, minced
12 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
1/3 cup sherry wine
1/4 teaspoon dried rosemary
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breasts, pounded to even 1/3 inch thickness

Steps:

  • Melt the butter in a nonstick skillet over medium-high heat.
  • Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
  • Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
  • Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
  • Remove from the heat and keep warm.
  • Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
  • Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
  • Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
  • (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
  • Place a chicken breast on each plate and serve topped with the sauteed mushrooms.

Nutrition Facts : Calories 237.6, Fat 9.6, SaturatedFat 2.9, Cholesterol 80.2, Sodium 457.6, Carbohydrate 8.1, Fiber 2.2, Sugar 2.2, Protein 26.3

CHICKEN BREASTS WITH MUSHROOMS AND ARTICHOKES



Chicken Breasts With Mushrooms and Artichokes image

Provided by Moira Hodgson

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms
1 cup hot water
3 whole chicken breasts
1 teaspoon thyme
2 tablespoons butter
4 tablespoons safflower or peanut oil
2 large shallots, minced
1 clove garlic, minced
1 cup canned Italian tomatoes, chopped
1/2 to 3/4 cup of dry white wine
2 pounds baby artichokes
Juice of 1/2 lemon
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes.
  • Cut the chicken breasts in half and remove any pieces of fat. Pound the breasts flat with a mallet and cut them in half again. Sprinkle with thyme and set aside.
  • Heat the butter and one tablespoon peanut or safflower oil in a large frying pan and lightly brown the chicken pieces on either side, a few at a time, without crowding the pan. Remove to a plate and keep warm.
  • Add the shallots and garlic and soften. Drain the mushrooms, pouring their liquid through a sieve lined with paper towel. Reserve the liquid. Rinse the mushrooms under cold water and chop them coarse.
  • Add the mushrooms with their liquid, the tomatoes and the wine to the skillet. Cover and simmer gently for 20 minutes.
  • Meanwhile, trim the outer leaves and stalks from the artichoke hearts, making sure you have removed any tough leaves. Cut the tops off, leaving about an inch or so of artichoke. Slice the artichokes in thirds. As you trim them, place the artichokes in a bowl of cold water to which you have added the lemon juice to stop them from turning brown.
  • Heat the remaining peanut or safflower oil and the olive oil in another skillet. Saute the artichokes until golden and drain on paper towels.
  • Return the chicken breasts to the sauce and cook for five to 10 minutes or until they are cooked through. Place in a heated serving dish and sprinkle with the artichokes.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS



Chicken Breasts With Shiitake Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts with salt and pepper.
  • Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
  • Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
  • When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN WITH SHITAKES AND ARTICHOKES



Chicken With Shitakes and Artichokes image

I love this chicken dish. Goes really well over rice, but pasta works too. I add more garlic usually, but thats a personal preference.

Provided by Kim127

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
Mrs. Dash seasoning mix (original)
1/4 cup butter
12 green onions, chopped
2 cups shiitake mushrooms, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1/2 cup white wine
1 tablespoon olive oil
4 marinated artichoke hearts, quartered
2 cups cooked white rice

Steps:

  • Cut chicken into strips and sprinkle with Mrs. Dash (or other seasoning mix).
  • Melt butter in a large fry pan over medium-high heat.
  • Add chicken and saute until lightly brown, about 10 minutes.
  • Remove chicken and set aside.
  • Add green onions to pan and saute about 2 minutes.
  • Add mushrooms, salt, pepper, and garlic and cook for another 2 minutes, stirring often.
  • Add wine, olive oil, and artichoke hearts and simmer for 5 minutes.
  • Return chicken to pan and simmer until heated through.
  • Serve over rice.

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN SAUTE WITH ARTICHOKES AND SHIITAKE MUSHROOMS



CHICKEN SAUTE WITH ARTICHOKES AND SHIITAKE MUSHROOMS image

Categories     Chicken

Yield 6 people

Number Of Ingredients 14

6 boneless, skinless chicken breasts
1/2 c flour
1 tsp seasoned salt
1/2 tsp ground black pepper
4-6 T olive oil
1/2 lb fresh shiitake mushrooms
1/4 c minced shallots
2 cloves garlic, finely minced
2 c dry white wine
1 c chicken stock
2 pkg frozen artichoke hearts, thawed and halved lengthwise
2 tsp lemon juice
salt and ground black pepper to taste
2 T chopped parsley

Steps:

  • 1. With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3-4 scallops. Set aside. 2. Remove stems from shiitakes and slice about 1/8 inch thick. Set aside. 3. Mix together flour, seasoned salt and pepper in a pie plate or shallow bowl. 4. Heat 2 T olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, shake off excess. Cook in oil a few at a time until light golden brown, removing to plate as they are done. Add more oil as needed to prevent sticking. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining four mixture. Do not clean skillet. 5. Saute minced garlic in remaining oil over med heat until golden and add shiitakes and shallots. Saute shallots and mushrooms until limp and remove them to a plate on the side. 6. Add wine to the pan, stirring up any brown bits. Reduce by half. 7. Add chicken stock, artichoke hearts and lemon juice. Reduce liquid by half again. 8. Using wire whisk, sprinkle 1 T of remaining flour mixture over liquid in the pan and whisk in. Cook to thicken. 9. Slide chicken scallops and mushrooms back into the sauce to reheat. Cook 2 minutes to blend flavors. Taste and season with salt and pepper if needed. 10. Turn off heat and stir in parsley. Serve over buttered noodles or orzo, allowing 3-4 scallops per person.

More about "chicken saute with artichokes and shiitake mushrooms recipes"

10 BEST CHICKEN SHIITAKE MUSHROOM STIR FRY RECIPES
10-best-chicken-shiitake-mushroom-stir-fry image
2022-08-15 shiitake mushrooms, baking soda, oyster sauce, oyster sauce, Shaoxing wine and 16 more Shrimp, Broccoli, and Shitake Mushroom Stir-Fry Cooks Smarts onion, shitake mushrooms, canola oil, rice vinegar, brown …
From yummly.com


15 ARTICHOKE CHICKEN RECIPES TO TRY ASAP | ALLRECIPES
15-artichoke-chicken-recipes-to-try-asap-allrecipes image
2022-02-09 Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts. This perfect-for-summer meal is packed with seasonal and flavorful veggies. "Delicious, light, easy, and full of flavor," says recipe creator …
From allrecipes.com


23 BEST SHIITAKE MUSHROOM RECIPES TO TRY - INSANELY GOOD
2022-07-08 5. Sauteed Mushrooms. Sometimes, the simplest things are the best. And this simple sauteed mushroom recipe is a great way to really highlight the complex flavor and texture of meaty shiitakes. With only eight ingredients, this easy-to-make dish makes for the perfect side dish. And it only takes 15 minutes to whip up.
From insanelygoodrecipes.com


CREAMY ARTICHOKE MUSHROOM CHICKEN — LET'S DISH RECIPES
Remove chicken to a 9x13 inch baking dish. Arrange artichokes and mushrooms around chicken. In the same skillet, saute onion and garlic until tender. Add flour to pan and cook a few minutes more. Stir in rosemary, salt and pepper. Add chicken broth. Bring to a boil, cook and stir until thickened and bubbly, about 2 minutes. Stir in cream.
From letsdishrecipes.com


CHICKEN WITH SHIITAKE MUSHROOMS RECIPE - THESUPERHEALTHYFOOD
2022-07-02 Directions. Instructions Checklist. Step 1 In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times. Step 2 Preheat the oven to 350°. Bring the chicken to room temperature.
From thesuperhealthyfood.com


ARTICHOKE, SHIITAKE MUSHROOM AND TOMATOES SAUTEED WITH …
Source: viktoriastable.com This is a delicious dish that we love to serve to our team-building events and cooking classes! Can be served over sautéed chicken or fish! What You'll Need: 4 Boneless chicken breasts, pounded, OR 4 fish filets (halibut or sea bass) 1lb shiitake mushrooms, sliced 1lb fresh plum tomatoes, diced, or 1 14-oz
From lajollacooks4u.com


SEARED MARINATED CHICKEN BREAST WITH SHIITAKE MUSHROOMS
Directions. Diagonally slice the chicken breasts into thirds and pound lightly. Combine your marinade ingredients and the chicken pieces. Cover, and marinate overnight in the refrigerator. In a large nonreactive skillet, heat the olive oil and lightly brown the garlic. In two batches, add the shiitake caps, salt and pepper, and sauté until ...
From lidiasitaly.com


SOY-MARINATED CHICKEN THIGHS WITH SHIITAKE MUSHROOMS RECIPE
2013-12-06 Preheat the oven to 350°. Bring the chicken to room temperature. Discard half of the marinade. Bake the chicken for 40 minutes, basting a few times. Step 3. …
From foodandwine.com


Related Search