Ginas Mushroom Cilantro Chicken Recipes

CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE

Steps:

• Preheat oven to 200°F.
• Season chicken with salt and pepper. Lightly dredge in flour.
• Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
• Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
• Set aside in a warm oven.
• Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
• Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
• Top the chicken with the mushroom sauce and serve.

CHICKEN WITH MUSHROOM CILANTRO SAUCE

Steps:

• In a small bowl, combine 2 tbsp melted butter and lemon juice.
• Place chicken on a greased broiler pan, broil 6-8 inches from heat, turning every 10 minutes and basting with lemon-butter mixture, 30-35 minutes.
• Meanwhile, melt the remaining butter in a saucepan until sizzling.
• Stir in leeks and mushrooms.
• Cook over medium heat, stirring occasionally, for 2-3 minutes.
• Stir in flour.
• Add chicken broth, continue cooking and stir constantly until mixture is thickened, about 2-3 minutes.
• Reduce heat to low.
• In a small bowl, combine cilantro, milk, and pepper. Add to mushroom sauce, and continue to stir for a minute or two until thickened.
• Serve sauce over chicken.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

GINA'S MUSHROOM CILANTRO CHICKEN

Steps:

• Heat skillet with olive oil.
• Flatten chicken with mallet.
• Brown chicken on high heat.
• Season to taste with salt,pepper, thyme, and oregeno.
• While chicken is cooking mix soup w/ chicken broth.
• When chicken is brown and soup mixture, celery, and white wine.
• Reduce to simmer for 10 minutes.
• Stirring occasionally.
• Add mushrooms and cilantro.
• simmer an additional 15 minutes.
• Stir occasionally.
• Sever with your favorite side dish.