Best Shiitake Crusted Chicken With Creamed Mushrooms Recipes

BAKED CHICKEN WITH SHIITAKE MUSHROOM SAUCE

Baked Chicken with Shiitake Mushroom Sauce image

Provided by Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 whole chicken, quartered
2 tablespoons salt
2 tablespoons white pepper
2 tablespoons granulated garlic
1 tablespoon paprika
1 quart chicken stock
1 small onion, sliced
3 shiitake mushrooms, sliced
1 cup all-purpose flour
2 tablespoons olive oil

Steps:

Preheat oven to 350 degrees F.
Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Chicken Breasts With Shiitake Mushrooms image

Provided by Pierre Franey

Categories dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams