Tag: Mushroom

Juicy Chicken Mushroom Mozzarella Burgers

Ingredients

1 1/2 pound ground chicken breast

1/2 pound Cremini mushrooms sliced

1/2 pound shredded mozzarella cheese

1/2 t thyme

1 t salt

1/2 t pepper

3 T olive oil

Ingredients

Heat 1 T olive oil over medium high heat. Add mushrooms and toss to coat then cook until moisture is evaporated. Remove from heat, cool, and fine chop.

Add ground chicken, chopped mushrooms, shredded mozzarella, thyme, salt, and pepper and  combine. Divide mixture into 4 piles and shape into patties.

Heat 2 T olive oil in non-stick large skillet over medium heat and fry patties  5- 7 minutes per side until thoroughly cooked.

Serve on large buns topped with mayonaise, slices of avacado, and lettuce.

 

 

Chicken Marsala

Ingredients

2 chicken breasts skinned, boneless, and halved

1 cup flour

1 t salt

1 t pepper

1 t Italian Seasoning

2 T olive oil

3 T butter

2 shallots fine chopped

10 ounces Cremini mushrooms stemmed and sliced

3/4 cup Marsala wine

1 cup chicken broth

1 t salt

1 t pepper

2 T butter

Directions

Combine flour,salt, and Italian Seasoning on large plate.Place chicken breasts between 2 sheets of plastic wrap and pound to 1/4 inch thickness.

Heat oil in large skillet over medium high heat.Add butter and melt. Dredge chicken breasts in flour mixture and place in skillet. Do not crowd the breasts. Cook on each side about 5 minutes until golden brown. Remove to plate and set aside. Add oil,butter and melt. Place remaining breasts and cook about 5 minutes per side. Remove to plate and set aside. Add 1 T butter, shallots, and mushrooms. Cook until liquid from mushrooms is evaporated. Add wine and scrape bits from the skillet. Cook until liquid is reduced by half. Add chicken broth and cook until sauce is beginning to thicken. Reduce heat to medium. Add butter and stir. Return chicken and simmer 2-3 minutes. Adjust seasoning. Serve with wide egg noodles or papperdelle.

 

 

 

 

Mushroom Pasta

Ingredients 

12 ounces papperdelle

2 T Kosher salt

1 pound Cremini or button mushrooms cleaned and sliced

5 garlic cloves chopped

1/2 shallot chopped

2 T olive oil

2 T butter

8 ounces Marscapone

1/8 t nutmeg

Salt and pepper to taste

1/2 c Parmesan cheese

Directions

Pasta

Bring 6 quarts of salted water to boil. Add fresh papperdelle and gently boil for 4-5 minutes. Boxed pasta takes 9-11 minutes to become al dente. Drain and save 1/2 half  cup pasta water.

 

Sauce

Add olive oil and butter to large skillet over medium high heat. Melt and add garlic and shallots. Cook until fragment but not brown. Add mushrooms and toss to coat in butter mixture. Cook until mushrooms have exuded liquid and most liquid evaporated. Mix in Marscapone and nutmeg. Add to pasta, toss, and adjust seasoning. If dry add small amounts of reserved pasta water to achieve creamy sauce. Add Parmesan and serve. Chicken or shrimp go well in this dish for protein.