Chicken with Mushrooms, Wine and Truffle Oil
So this is one of those dishes that is truly simple to make, impresses even the most foodie of foodies and is really satisfying to eat. It sounds like it would be horrendously fattening and scary but it isn't. It's actually good for you.Chicken with mushrooms, wine and truffle oil yummy and cancer fighting!!! Remember don't fear it love it!
A bit about the health benefits of mushrooms:
Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties. The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer.
A bit about the health benefits of rosemary:
Rosemary extract has been shown to produce a significant decrease in the incidence of breast tumors that were induced in laboratory animals. Dr Dannenberg recently discovered that carnosol in rosemary extract can protect against cancer. Carnosol blocks the expression of the human gene responsible for making the enzyme COX-2. This enzyme normally plays an important role in the development of colon, breast and other cancers.
Recipe
4 chicken breasts pounded-seasoned with salt and paper
1 cup or more flour (for dredging chicken)
2 tsp Rosemary (fresh preferably but dried if fresh is not available)
1 onion chopped
2 cloves garlic choopped
1 cup white wine
12 ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced (can use dried but if using dried make sure to mix with lots of fresh mushrooms like criminis)
2 tablespoons butter, divided
2 tablespoons olive oil, divided
Finish with 1/2 Tbsp truffle oil
Pound and season chicken breasts. Place flour on a plate. Dredge chicken breasts in flour. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm.
Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, onions, garlic and 2 teaspoons rosemary. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Add wine and simmer for 2 minutes. Add chicken back into the pan and simmer another 7-10 minutes or until chicken is fully cooked.
Remove pan from heat, and add truffle oil to finish.
Garnish with Chopped parsley and serve with some kind of starch either pasta, rice or potatoes.
Flavor savers- if it doesn't taste good at the end try these tips:
1. keep adding truffle oil- that isht makes anything taste like heaven
2. add lemon zest
3. add lots of parmesan- in fact you can add parmesan rind to the pot as the sauce is cooking which makes it taste awesome
4. never under estimate the flavour enhancing power of salt and pepper
A bit about the health benefits of mushrooms:
Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties. The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer.
A bit about the health benefits of rosemary:
Rosemary extract has been shown to produce a significant decrease in the incidence of breast tumors that were induced in laboratory animals. Dr Dannenberg recently discovered that carnosol in rosemary extract can protect against cancer. Carnosol blocks the expression of the human gene responsible for making the enzyme COX-2. This enzyme normally plays an important role in the development of colon, breast and other cancers.
Recipe
4 chicken breasts pounded-seasoned with salt and paper
1 cup or more flour (for dredging chicken)
2 tsp Rosemary (fresh preferably but dried if fresh is not available)
1 onion chopped
2 cloves garlic choopped
1 cup white wine
12 ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced (can use dried but if using dried make sure to mix with lots of fresh mushrooms like criminis)
2 tablespoons butter, divided
2 tablespoons olive oil, divided
Finish with 1/2 Tbsp truffle oil
Pound and season chicken breasts. Place flour on a plate. Dredge chicken breasts in flour. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm.
Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, onions, garlic and 2 teaspoons rosemary. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Add wine and simmer for 2 minutes. Add chicken back into the pan and simmer another 7-10 minutes or until chicken is fully cooked.
Remove pan from heat, and add truffle oil to finish.
Garnish with Chopped parsley and serve with some kind of starch either pasta, rice or potatoes.
Flavor savers- if it doesn't taste good at the end try these tips:
1. keep adding truffle oil- that isht makes anything taste like heaven
2. add lemon zest
3. add lots of parmesan- in fact you can add parmesan rind to the pot as the sauce is cooking which makes it taste awesome
4. never under estimate the flavour enhancing power of salt and pepper
posted by FoodComaGourmet | 4:49 PM
1 Comments:
Love to all....
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