Chicken with Portobello Mushrooms
Chicken with Portobello Mushrooms
Pollo con HongosSusana Trilling, a cookbook author, owns a cooking school located in the countryside near Oaxaca City. On one tour I escorted to Oaxaca, Susana told us about the delicious wild mushrooms that are brought to the Oaxacan markets from the surrounding mountains during the rainy season. We used one of the earthy, rich-tasting mushrooms, nanacates, in a dish similar to this wonderful recipe. Portobello mushrooms can be substituted.
Ingrediënten
Makes 4 servings
- 2 whole portobello mushrooms about 5 inches in diameter
- 3 tablespoons olive oil
- ¾ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 2 medium garlic cloves minced
- ⅓ cup canned fat-free reduced-sodium chicken broth
- 2 tablespoons dry white wine
- 4 ripe plum tomatoes peeled and chopped
- 1 serrano chile stemmed and finely chopped with seeds
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 4 skinless boneless chicken breast halves
- 2 tablespoons chopped fresh cilantro
Instructies
- Remove and discard the stems from the mushrooms.
- With a melon-baller, scrape and discard the black gills from the mushrooms.
- Wipe the mushrooms clean with paper towels.
- In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat.
- Place the whole mushrooms, top side down, in the skillet.
- Sprinkle with half of the salt, the pepper, and the garlic.
- Cook, turning the mushrooms 2 to 3 times until the juices appear, about 4 minutes.
- Add the chicken broth and wine.
- Cover, reduce the heat to low, and simmer, turning once, until the mushrooms are tender when pierced with the tip of a sharp knife, about 5 to 7 minutes.
- Remove the mushrooms to a cutting board and reserve.
- To the juices in the same skillet, add the tomato, serrano, and oregano.
- Cook stirring, 3 minutes.
- Cut the cooled mushrooms into thin slices about ¼ inch wide and return the mushrooms to the pan.
- Turn off the heat, cover, and reserve.
- In another skillet, heat the remaining tablespoon of oil over medium heat.
- Season the chicken with the remaining salt and cook about 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
- To serve, reheat the mushroom mixture.
- Cut the chicken breasts crosswise into 1⁄2-inch wide strips.
- Divide the mushrooms and sauce among 4 serving plates.
- Arrange the chicken breast strips equally on top of each serving.
- Sprinkle cilantro over all.
