SHIITAKE-CRUSTED CHICKEN WITH CREAMED MUSHROOMS
Steps:
- Prepare coating:
- Preheat oven to 450°F.
- In a shallow baking pan drizzle oil over shiitakes and toss to coat. Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden. Keep oven at 450°F.
- Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste. Have ready in separate shallow bowls seasoned flour and egg.
- Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate. Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
- In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and sauté chicken until golden, about 1 minute on each side. Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through.
- Make creamed mushrooms while chicken is roasting:
- Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake and salt and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
- Serve chicken with creamed mushrooms.
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Mst Tulika
mst-t@aol.comThis was the worst chicken dish I have ever had.
Sophia Terriques
sophiat@hotmail.comI would not recommend this recipe.
Success Precious
success.precious@yahoo.comThis dish was not worth the effort.
Shahbaz Pardesi
shahbaz_pardesi54@hotmail.comThe chicken was a bit dry.
Awais ilyas
awaisi@yahoo.comThe creamed mushrooms were a bit too salty for my taste.
Carmen Tyson
tyson@hotmail.comI found the shiitake crust to be a bit overpowering. I think I would have preferred a more subtle flavor.
S R Johir Shandar
sshandar@aol.comThis dish was a bit too rich for my taste, but it was still very good.
Nathaniel Holmes
h-n51@gmail.comI loved the combination of the shiitake crust and the creamed mushrooms. It was a unique and delicious dish.
Wisdom Emedosi
e-w@hotmail.frThe shiitake crust on the chicken was amazing! It added so much flavor and texture to the dish. The creamed mushrooms were also very good.
Emma Walker
w.e53@hotmail.comThis dish was easy to make and turned out great. The chicken was juicy and flavorful, and the creamed mushrooms were rich and creamy. I will definitely be making this again.
Chilu Ambali
c15@yahoo.comI made this dish for a dinner party and it was a huge success. The chicken was cooked to perfection and the creamed mushrooms were creamy and delicious. Everyone loved it!
Mk Bestwill
m_b15@yahoo.comI followed the recipe exactly and the dish turned out perfectly. The chicken was crispy on the outside and moist on the inside. The creamed mushrooms were rich and flavorful. I served it with roasted potatoes and asparagus and it was a hit!
Ariannasmith
ariannasmith@gmail.comThis dish was a bit time-consuming to make, but it was well worth the effort. The chicken was perfectly cooked and the creamed mushrooms were divine. My family loved it!
Malik Ahsan
malika9@hotmail.comI'm not usually a fan of chicken, but this dish changed my mind. The shiitake crust was so flavorful and the creamed mushrooms were creamy and delicious. I'll definitely be making this again!
S.M. Alauddin
s0@hotmail.comThis shiitake crusted chicken with creamed mushrooms was an absolute delight! The chicken was perfectly cooked, with a crispy crust and juicy interior. The creamed mushrooms were rich and flavorful, and the combination of the two was simply heavenly.