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CHICKEN WITH MUSHROOM CRUST WITH GLAZED BABY ONIONS WITH MUSROOM SAUCE AND POTATO CHIPS


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Member since 2014

Serves 6 | Prep Time | Cook Time

Ingredients

Baby Onion and Porcini Mushroom Sauce – this may be made in advance and frozen:
2 tablespoons olive oil
18 baby onions peeled
5 garlic cloves minced
1 cup Chicken Stock – See recipe in Savory Sauces
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12 Porcini white mushrooms diced
¼ cup Madeira wine
1½ cups Browned Beef Stock- See recipe in Savory Sauces
Sea salt to taste
Pepper to taste
6 tablespoons sweet butter
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Chicken:
6 chicken breasts, halves, save tenderloin
Sea salt to taste
Pepper to taste
Olive Oil
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Mushroom Crust:
1½ pounds shiitake mushrooms, diced
½ pound white mushrooms diced
5 shallots, diced
3 large garlic gloves, minced
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Potato Chips:
1 potato thinly sliced
1 cup canola oil
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Garlic Mashed Potatoes:
2 Yukon gold potatoes peeled and cut into 8 pieces
4 garlic cloves, peeled and blanched 3 times in boiling water
½ cup cream
1 stick sweet butter, room temperature
½ teaspoon sea salt


For Baby Onion and Porcini Mushroom Sauce, heat 1 tablespoon olive oil and add baby onions. Sauté until golden brown. Add garlic and Chicken Stock that you already made. Cook until it is reduced by half.


Add 1 tablespoon remaining olive oil to skillet. Add mushrooms and sauté until golden brown. Deglaze pan with Madeira wine and Browned Chicken Stock that you already made. Reduce until lightly thickened. Mix with onions. Season with salt and pepper. Store in jar in refrigerator until ready to use. Just before serving, swirl in butter.


Season chicken breast with sea salt, pepper, garlic, and a little olive oil.


For Mushroom Crust, place diced shiitake mushrooms, white mushrooms, and shallots in large non-stick skillet. Sauté until all liquid is absorbed and mushrooms are golden brown. Remove to food processor with chicken tenderloin and puree. Season with sea salt and pepper.


Coat six pieces of plastic wrap with a little olive oil. Thinly spread mixture over each piece of plastic wrap. Cover with another piece of plastic wrap by overlapping one piece on top, patting down thinly. Lift off plastic wrap and place chicken breast on mushroom crust. Carefully lift plastic wrap and place topping over. Twist ends and refrigerate until ready to serve.


Add 1 tablespoon remaining olive oil to skillet; add mushrooms and sauté until golden brown. Deglaze pan with Madeira wine and Browned Chicken Stock. Reduce until lightly thickened. Mix with onions.


When ready to serve heat oven to 450 degrees. Remove chicken from plastic wrap and place on cookie sheet lined with parchment. Bake 10-11 minutes. Cool about 5 minutes. Slice.


For Potato Chips, heat canola and fry potatoes until golden.


For Garlic Mashed Potatoes, place potatoes in saucepan and cover with 2 inches of water. Bring to boil. Reduce heat and cover and cook 30 minutes or until potatoes are tender. Place garlic cloves in garlic press. Place garlic into the heavy cream and cook 3 minutes to blend. Drain water from potatoes. Cover pan and let steam 5 minutes. Mash potatoes with masher. Add sweet butter and garlic cream. Season with sea salt and strain potatoes to remove lumps; set aside.


Heat reserved Onion Mushroom Sauce and swirl in butter one piece at a time. Season with salt and pepper. Place chicken on plate, garnish with Sauce, Potato Chips and Mashed Potatoes. Serve and enjoy!


Pairs Well With


Notes

Chicken with Mushroom Crust

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