I know I post chicken recipes often but there are so many ways to fix it and quite simply it is delicious. Today I started by sautéing some mushrooms to make a flavorful base then added the sliced chicken to the broth for poaching. I went with rice and broccoli and I seasoned with rosemary, but thyme would be delicious too.
Mushroom Poached Chicken and Rice with Broccoli
8 o.z. fresh mushrooms
2 Tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
2 cups water
1/2 tsp crushed dried rosemary
1 large boneless chicken breast cut into thin strips
2 cloves garlic
3/4 cup long cook rice ~ I like jasmine
3 – 4 cups fresh broccoli florets
salt and pepper
In large skillet sauté mushrooms in olive oil over medium high heat for about 8 – 10 minutes until tender and starting to brown.
Season with salt and pepper, add water and rosemary and bring to simmer. Add chicken and garlic and reduce to medium low cooking for about 3 – 5 minutes or until chicken is just cooked. Remove chicken and some of the mushrooms from the broth in skillet; cover and set aside.
Add rice to broth and begin cooking for about 5 minutes. Add broccoli florets and cook an additional 10 – 15 minutes or until rice is tender. Stir in chicken and mushrooms; heating through if necessary. Season with additional salt and pepper if desired.
I decided to make stuffed chicken breast for lunch today. I didn’t feel like going to the grocery so I opted to use what I had on hand. I went with a mushroom stuffing. I had picked up extra mushrooms when I was making the lamb and barley soup and knew they would come in handy soon. I prefer the cremini mushrooms over the white button mushrooms; but sliced button mushrooms were on sale this week and I love a bargain. My execution wasn’t perfect. I was a tad aggressive when flattening the chicken breast and I didn’t take the time to roll it perfectly and tie it closed; but the end result was delicious. Once smothered in sauce no one will ever know it wasn’t perfectly beautiful!
Stuffed Chicken Breast ….. seared, poached, and smothered with mushroom sauce
8 o.z. mushrooms – sliced
1 Tbs butter
2 chicken breasts – boneless
1/4 cup onion
2 cloves garlic
1/2 cup bread cubes – I used a crusty Italian bread I had left over
1 cup chicken stock
1 Tbs olive oil
salt and pepper to taste
2 tsp cornstarch
1 Tbs water
Melt butter in medium skillet. Dice 1/2 cup of the mushroom and add to skillet. Stir in onion and garlic and sauté until tender. About 5 – 10 minutes.
Remove from heat and stir in bread cubes and 1/2 cup of the chicken broth. Season with salt and pepper if desired.
Allow to cool. Meanwhile pound chicken breast flat with meat mallet or favorite implement (I use a flat-bottomed cup).
Divide stuffing between breasts and roll up. Secure with twine or toothpicks if desired.
Add olive oil to skillet and sear 3 – 4 each side.
Add mushrooms and remaining chicken stock. Cover and simmer over medium low heat for about 15 minutes or until cooked through. Remove chicken from skillet and allow to rest 4 – 5 minutes before slicing. Mix together cornstarch and water; bring mushrooms and broth to boil; stir in cornstarch mixture until thickened. Slice chicken breast and pour sauce over top.
I’ve been try to work out some flavorful reduced sodium broths. Today there was a package of chicken legs marked down at the grocery so I decided to try a simple herb poached chicken and make a broth as well.
about 2 pounds chicken legs
3 quart cool water
1 tsp whole coriander
1 tsp thyme
1 tsp whole peppercorns
1/2 tsp celery seed
2 bay leaf
1 celery stalk – broken in pieces
2 cloves garlic – crushed
1/4 yellow onion – cut in chunks
Place all ingredients in large stock pot. Bring to simmer over medium high heat; simmer 20 minutes. Remove chicken legs, set aside, and allow to cool for about 15 minutes. Meanwhile leave broth simmering on stove. Pick meat from chicken once cooled and set meat aside for another dish. Return bones and skin to pot and simmer very low for about 4 hours or until reduced by half or more. Drain in fine sieve and discard bones, skin and herbs. You can use cheese cloth to remove fine particles if desired; I don’t mind the fine herbs staying in my broth so a fine metal strainer works great for me.
You can freeze the broth for later, use the chicken in a casserole or salad, or make some fantastic chicken noodle soup by adding some vegetable and noodles and stirring the meat back into the broth near the end of cooking.