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    You are in: Home / Recipes / Chicken Breasts With Porcini Mushrooms Recipe
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    Chicken Breasts With Porcini Mushrooms

    Chicken Breasts With Porcini Mushrooms. Photo by awalde

    1/1 Photo of Chicken Breasts With Porcini Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    awalde's Note:

    I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don’t have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven and one Pyrex at 65°C/150°F.
    2. 2
      Rub the chicken with the Mexican spices.
    3. 3
      Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
    4. 4
      Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
    5. 5
      In the same skillet add the second tablespoon of margarine.
    6. 6
      Add onions and cook until soft.
    7. 7
      Add mushrooms and cook for 5 minutes.
    8. 8
      Dissolve corn flour in broth.
    9. 9
      Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
    10. 10
      Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
    11. 11
      Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
    12. 12
      Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.

    Ratings & Reviews:

    • on May 24, 2012

      55

      This is soooo easy and tastes wonderful. I used a Taco Seasoning Packet (Shilling) for the mexican spice. And of course I used wine instead of milk ;) it gave it an awesome flavor!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2014

      55

      My husband cooked this for dinner last night as it was chemo day for me again. It didn't turn out to have that creamy sauce that you all got, so I think that he didn't follow the instructions correctly. I will have to make this again after PAC when I am feeling well enough to cook it myself and then I will come back to give it a correct review. Thanks for something a little different to try awalde. Made for PAC Spring 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2014

      55

      Boy-- was this good. I did sub the Mexican spice for 1 teaspoon taco seasoning, and left out the salt. Loved the simplicity, and the only bad thing is I wish I had doubled this because everyone wanted a second helping. :) All smiles here. Made this with Caramelized Onion and Portobello Mushroom Soup#470412. Made for PRMR Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chicken Breasts With Porcini Mushrooms

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.3
     
    Calories from Fat 273
    60%
    Total Fat 30.3 g
    46%
    Saturated Fat 11.9 g
    59%
    Cholesterol 133.6 mg
    44%
    Sodium 326.9 mg
    13%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.2 g
    8%
    Protein 32.8 g
    65%

    The following items or measurements are not included:

    spices

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