Shiitake Chicken Breasts With Pecan Barley Artichoke Salad Recipes

CHICKEN WITH ARTICHOKES AND MUSHROOMS

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.

CHICKEN WITH SHITAKES AND ARTICHOKES

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.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

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.

ARTICHOKE CHICKEN

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°.

CHICKEN BREASTS WITH SCALLIONS, SHIITAKE MUSHROOMS, AND TOMATOES

Steps:

• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it cook the chicken breasts, patted dry and seasoned with salt and pepper, skin sides down, for 3 to 4 minutes, or until they are golden. Turn the breasts and cook them over moderate heat, covered, for 7 to 8 minutes more, or until they are cooked through. Transfer the breasts to a platter and keep them warm. To the skillet add the garlic, the shallot, and the 2 thyme sprigs (or the dried thyme if using) and cook the mixture, stirring, until the shallot is softened. Add the vinegar, boil the mixture until the vinegar is almost evaporated, and add the mushrooms. Cook the mixture over moderate heat, stirring, for 1 minute, add the wine, and boil the mixture until the wine is almost evaporated. Add 1 1/4 cups of the broth and the scallions and simmer the mixture for 1 minute. In a small bowl whisk together the remaining 1/4 cups broth and the arrowroot and add the mixture to the skillet with the tomatoes and the fresh thyme leaves. Simmer the sauce, stirring, for 1 minute, or until it is thickened, stir in any juices that have accumulated around the chicken, and add salt and pepper to taste. Transfer a chicken breast to each of 6 dinner plates, spoon some of the sauce over each breast, and garnish each serving with 1 of the additional thyme sprigs.