Shiitake-Crusted Chicken With Creamed Mushrooms
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Bread Crumb (fine dry)1 tsp
Dried Thyme1 cup
All-Purpose Flour1 large
Egg (beaten lightly)1 large
Shallot (minced about 1/4 cup)1 tbsp
Unsalted Butter1
Salt1 cup
White Wine (dry)1 tbsp
White Wine Vinegar1 cup
Heavy CreamDirections:
1
Prepare coating: Preheat oven to 450 degrees F
2
In a shallow baking pan drizzle oil over shiitakes and toss to coat
3
Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden
4
Keep oven at 450 degrees F
5
Mince roasted shiitake and in a shallow bowl stir together with bread crumbs, thyme, and rosemary and season with salt and pepper
6
Season flour with salt and pepper
7
Have ready in separate shallow bowls seasoned flour and egg
8
Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off
9
Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate
10
Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack
11
In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and saute chicken until golden, about 1 minute on each side
12
Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through
13
Make creamed mushrooms while chicken is roasting: Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened
14
Add shiitake, salt and pepper, to taste, and saute over moderately high heat, stirring, until mushrooms are softened and browned lightly
15
Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated
16
Add cream and simmer, stirring, until thickened slightly, about 1 minute
17
Season mixture with salt and pepper
18
Serve chicken with creamed mushrooms