Mushroom Fantasy Chicken
August 27, 2008
Whenever I am at a loss to make something different and am just kind of bored, I bring out this recipe and say oh YEAH!!! I love this!!! This is such a fun and tasty dish. I have been making this for the last 10 years. “Mushroom Fantasy Chicken”, fantasy meaning (in my mind) assorted exotic mouth watering mushrooms that will no doubt enhance any chicken dish. Please feel free to click on each separate link - Shitakes, portobello’s, morels, and chanterelles, to learn more about these different types of mushrooms.
Now in this recipe it calls for bone in, skin on chicken breasts. I prefer to use boneless, skinless chicken breasts. I cut them up into good size chunks, place them in a plastic bag with the flour, salt, pepper and thyme, shake to coat and cook, according to the directions. My source for this wonderful recipe came from a cookbook that I purchased called “Hot Chicken“. Hugh Carpenter is the fabulous chef behind these recipes. There are over 50 distinctive recipes that offer a fresh approach to cooking one of the most versatile foods (chicken) for weeknight dinners and special occasions. Please enjoy!
For more recipes using differnet types of mushrooms click here.
- 8 chicken breast halves, bone in and skin on (I used boneless skinless)
- Salt and black pepper
- 1 tbsp. dried thyme
- ½ unbleached all-purpose flour
- ¼ cup olive oil
- 4 garlic cloves, finely minced
- 3 shallots, minced
- 1 lb. assorted firm mushrooms (such as shitakes, portobellos, morels and chanterelles)
- 1 ½ cups chicken stock
- ½ cup heavy cream
- ½ cup dry white wine or dry vermouth
- 2 tbsp. oyster sauce
- 1 tbsp. tomato paste
- 1/8 tsp. ground white pepper
- 2 tbsp. minced fresh thyme
- Fresh chopped parsley
Advance preparation
Wash your chicken, then pat dry. Cover and refrigerate the chicken. Set aside separately the salt, pepper, dried thyme, flour, and the oil. In a small bowl, combine the garlic and the shallots.
If using shitake or portobellos mushrooms, cut off and discard the stems; cut shitake caps into quarters and cut portobellos caps in half, then cut each half into narrow wedges. Cut morels in half. Cut chanterelles into ¼ inch wide slices. Set the mushrooms aside. In a bowl, combine the chicken stock, cream, wine, oyster sauce, tomato paste pepper and thyme. All advance preparation may be completed up to 8 hours before you begin the final cooking steps.
Final cooking steps
Place a 14″ skillet over medium – high heat. Place the ckicken on a baking sheet and season it with salt and freshly ground pepper. Flour the chicken on all sides and shake each piece to remove excess flour. Add the oil to the pan and when the oil is hot, add the ckicken skin side up. Regulating the heat so that the oil sizzles but never smokes. Cook the chicken for about 5 minutes, then turn the chicken over and cook until the skin is a golden brown, about 5 more minutes.
Remove the chicken. Add the garlic and shallots and sauté for 15 seconds, then add the mushrooms. Sauté the mushrooms until they begin to wilt slightly, about 4 minutes. Remove the mushrooms and set aside. Return the chicken to the pan, breast side , scatter the mushrooms around the chicken, and pour in the sauce. Bring to a low boil, cover the pan, reduce the heat to a simmer, and cook the chicken for about 5 minutes, regulating the heat, so that the chicken gently simmers, but never boils. The chicken is done when an instant – read thermometer registers 155 degrees, (if you use boneless skinless you will not need the thermometer). Transfer the chicken to a serving platter. Turn the heat to high, bring the mushroom sauce to a rapid boil and cook until the sauce begins to thicken, about 2 minutes. Taste and adjust the seasoning. Spoon the mushroom sauce over the chicken. Sprinkle with fresh parsley and serve immediately.
Serves: 4
Total time: 90 minutes
Related posts:
- Sauteed Chicken with a Cremini Mushroom Sauce
- Papparadelle With Chicken and Cremini Mushroom Ragu
- Chicken Jaegerschnitzel
