Mushroom Asiago Chicken

Tags

Asiago, Chicken, low carb, mushroom

MUSHROOM ASIAGO CHICKEN

INGREDIENTS (Serves 5-6)

• 1 lb boneless skinless chicken breasts
• salt and pepper
• ½ cup all-purpose flour
• 4 Tbsp unsalted butter
• 1 lb sliced mushrooms
• ½ tsp salt
• 3 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• ¾ cup low-sodium chicken broth
• 3 sprigs fresh thyme or ¾ tsp dried thyme leaves
• ½ cup heavy cream
• ½ cup shredded Asiago cheese
• Parmesan cheese for sprinkling

DIRECTIONS

1. Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼” thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess. (see video below)
2. Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
3. When all of the chicken is cooked, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
4. Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
5. Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!

Parmesan Havarti Portobello Mushroom Caps

Tags

garlic, Havarti Cheese, low carb, mushroom, Parmesan Cheese, Portobello

PARMESAN HAVARTI PORTOBELLO MUSHROOM CAPS

INGREDIENTS  (Serves 4)

• 8 Organic Portobello mushroom caps (remove stems).
• 4 tablespoons minced garlic.
• 1/4 cup finely chopped red onion.
• 8 thin slices Havarti cheese.
• 4 tablespoons grated Parmesan cheese.
• 3 tablespoons real butter.
• Extra Virgin Olive Oil.

DIRECTIONS

• Thoroughly rinse fresh, organic mushroom caps.
• Place large skillet on stove top and set temperature to medium high.
• Melt butter in skillet, then immediately add minced garlic, stirring to blend together.
• Add chopped red onion and cook until onion pieces soften.
• Scrape out all ingredients from skillet into a container and set aside.
• Lightly pour a small amount of Olive Oil so skillet is coated.
• Place 8 mushroom caps in skillet and lightly cook both sides of each cap (4-5 minutes each side).
• Arrange mushroom caps in skillet with the top down.
• Spoon garlic, onion mixture onto each cap.
• Place a slice of Havarti cheese over each cap (tearing the cheese so it all fits within the confines of the cap).
• Sprinkle each cap with Parmesan cheese.
• Turn off heat and cover skillet, keeping caps covered to thoroughly melt the cheese.
• Serve immediately.

Mushroom Camembert Risotto

Tags

Camembert, Italian, mushroom, Parsley, Rice, Risotto, vegetarian

MUSHROOM CAMEMBERT RISOTTO

Ingredients  (serves 4)

• 1 tablespoon, olive oil.
• 1 tablespoon, butter.
• 1 medium onion, chopped.
• 1 cup Risotto.
• 1/2 cup, white wine.
• 3 cups, chicken stock.
• 4 ounces, Camembert cheese (rind removed and cut into 1″ pieces.)
• 1 1/2 cups, fresh mushroom pieces.
• 1/4 cup, fresh chopped parsley.
• Sea salt & pepper to taste.

Directions

• Heat olive oil and butter in a heavy pot over medium heat.
• Add onion, stir and cook until onion begins to soften (2-3 minutes).
• Stir in Risotto rice and cook until rice is heated through (1-2 minutes).
• Add white wine and cook until approximately half of the wine evaporates.
• Add 1 cup chicken stock and cook, stirring occasionally until only a few tablespoons of stock remain.
• Continue adding chicken stock 1 cup at a time until Risotto rice is al dente (Never adding more stock until the previous cup has been absorbed by the rice).
• Stir in the Camembert cheese.
• Once the cheese melts, stir in the mushrooms and parsley.
• Season with sea salt and pepper to taste & serve immediately.

 

Portobello Parmesan

Tags

mushroom, parmesan, Portobello, vegetables, vegetarian

PORTOBELLO PARMESAN

 

Ingredients  (Serves 6)
1 tablespoon extra-virgin olive oil, plus more for the dish
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, smashed
1 28 -ounce can diced tomatoes
4 fresh basil leaves
Kosher salt and freshly ground pepper
2 cups panko (Japanese breadcrumbs)
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Peanut oil, for frying
4 ounces buffalo mozzarella cheese, sliced

Directions

1. Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish.
2. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
3. Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute.
4. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes.
5. Transfer to a food processor and puree until smooth. Season with salt and pepper.
6. Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
7. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
8. Dredge the mushrooms in flour, shaking off the excess.
9. Dip in the eggs and then in the panko mixture, pressing to coat both sides.
10. Heat 1/2 inch peanut oil in a large skillet over medium-high heat.
11. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
12. Spread a layer of the tomato sauce in the prepared baking dish.
13. Add the fried mushrooms, then cover with the remaining tomato sauce.
14. Top with the mozzarella and the remaining 1/2 cup parmesan.
15. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

CJ’s Traditional Mushroom Stuffing with Bacon

Tags

casserole, Christmas, holiday, mushroom, side dish, stuffing, Thanksgiving

CJ’s TRADITIONAL MUSHROOM STUFFING

A traditional Thanksgiving favorite but a great side any time of year.

INGREDIENTS

• 1 – 14 ounce bag Brownberry stuffing, non-seasoned.
• 1 – 10 3/4 ounce can Campbell’s Cream of Mushroom Soup.
• 1 – bag chopped real bacon bits.
• 2 – cups chopped fresh mushrooms.
• 1 – cup chopped white onion.
• 1 – cup chopped celery.
• 1 – tablespoon minced garlic.
• 1 – teaspoon ground black pepper.
• 1 – teaspoon sea salt.
• 1 – stick real butter.
• 1 1/2 – cups chicken broth.

PREPARATION

• Preheat oven to 350 degrees F.
• In a sauce pan, combine the broth and butter and bring to boil.
• Remove from heat.
• In an extra large mixing bowl, pour the entire contents of stuffing.
• Pour broth and butter mixture over the stuffing mixture.
• Stir the stuffing to blend evenly.
• Spoon in the mushroom soup into the stuffing mixture, blend evenly.
• Add remaining ingredients (bacon, onion, celery, mushrooms, garlic, sea salt and pepper).
• Stir mixture together again until well blended.
• Pour stuffing into a large casserole baking dish.
• Bake in over (uncovered) for 30 minutes.
• Let stand for 5 minutes, serve warm.

* An option is to add browned, drained and chopped sausage to the recipe . Simply add to other ingredients.