This is one of those recipes that comes about based on the ingredients you have left in your fridge, and it is magic. Tonight was my second time attempting this dish, and fortunately I came across a recipe on Kayotic Kitchen a while back that helped me refine the steps a bit. I’ve thrown together a dijon & sour cream based sauce a couple of times, but Kay’s addition of paprika really brought the flavor up a few notches. Also, her photos are much lovelier than mine! One of these days I’ll get a real camera and give up on these iphone pics… I’ve also done this dish without the chicken – it can easily be made vegetarian by removing the chicken, doubling or tripling the mushrooms, and substituting a few other ingredients. Any way you do it, it whips up easily on a weeknight!
1 pound chicken, sliced into small strips
8 oz mushrooms, sliced
1 large onion, roughly chopped
3 garlic cloves, minced
1 green bell pepper, roughly chopped
1/2 tsp paprika powder
1 tbsp all-purpose flour
2 tbsp dijon mustard
3/4 cup chicken broth
1/2 cup sour cream
2 tbsp olive oil
freshly ground pepper
4 tbsp minced fresh parsley
1 cup uncooked rice
Prepare rice as directed.
Heat 1 tbsp olive oil in a large saute pan and cook the chicken until tender, about 8 minutes. The chicken shouldn’t brown. Remove the chicken strips from the pan and set aside. Heat one more tbsp olive oil and saute the bell pepper and onion for 3-4 minutes before adding the mushrooms. Cook until the mushrooms have softened, then add the garlic. Cook for an additional minute, stirring occasionally. Add the flour, stir and cook for a minute to neutralize the rawness. Pour in the chicken broth, stir well, add the chicken strips and bring it all to a boil. Season with salt and pepper to taste. Simmer without the lid on for 5 minutes. Add the paprika powder, dijon mustard and sour cream, stir and simmer for another 5 minutes. Let sit a few moments to thicken.
Serve over rice and with a sprinkle of fresh parsley.
Phew! I didn’t know when we’d be hungry again after Portland, but finally around eight tonight my hunger came creepy back. Craving something bright and fresh but filling, we went with an old favorite, Chicken Piccata. I love it with a huge helping of mushrooms and asparagus on the side.
While cremini mushrooms are my usual go-to, I use white mushrooms in this dish for aesthetic reasons – to keep the sauce as bright as possible. And I’ve a heavy hand with capers and parsley, the more flavor the better!
1 pound chicken breasts, pounded thin
1/3 cup flour
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
4 tablespoons butter
2 tablespoons olive oil
1/2 pound mushrooms, sliced
1/2 cup dry white wine
3/4 cup chicken stock
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
3 tablespoons capers
Preheat the oven to 200 degrees. Place the flour on a plate and season it with the salt and pepper.
Coat the chicken in the flour and lightly shake off any excess. Heat a large skillet to medium heat, add 2 tablespoons of butter and a splash of the olive oil. Saute the chicken until lightly browned on both sides. Transfer to a plate and hold it in the oven.
Add the rest of the butter to the pan, along with another splash of olive oil. Saute the mushrooms over high heat until they are glossy. Remove the mushrooms and set them aside. Deglaze the skillet with the wine, stock and lemon juice. Boil the sauce until it’s lightly thickened. Add 2 tablespoons of the parsley and all of the capers. Stir in the mushrooms and pour the sauce over the chicken. Garnish with additional parsley.
image via let there be bite
One the things I’ve been trying to start up again this year is cutting back on meat and dairy.
I lived an entire year of my life without them and had the most energy I’ve ever had. If you
haven’t perused my Recipes tab yet, then you may have missed my absolute favorite for
go-to weeknight dinners, and the new star of my start to a healthier diet. Not only does it
feature my favorite ingredient of all time, mushrooms, it’s the most flavorful meal I’ve ever
put together in less than an hour. And it’s been flawless every time.
Smitten Kitchen’s Mushroom Bourguignon
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (vegetable broth to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven
or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and
sprinkle with chives or parsley.