Post by Deleted on Jan 27, 2019 12:37:18 GMT -5
CHICKEN, MUSHROOM & SAGE CASSEROLE
SERVINGS: 6 PEOPLE
INGREDIENTS
1/2 cup butter
6 skinless / boneless chicken breasts
3 shallots chopped
2 garlic cloves minced
1 lb. assorted fresh mushrooms sliced
1/4 cup sherry
3 tbsp. all-purpose flour
3 cups chicken stock
1 6 oz. package long-grain and wild rice mix
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh sage plus 1 more teaspoon for garnish
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
Vegetable cooking spray
1/2 cup sliced almonds toasted
INSTRUCTIONS
Pre-heat oven to 375°F. Sprinkle salt and pepper over the chicken breasts. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add half of the chicken, and cook 5 minutes, or until browned, turn and cook for another 3 minutes. Transfer to a plate (chicken will not be cooked completely at this point). Repeat procedure with 1 tablespoon butter and remaining chicken. Wipe the skillet clean. Melt 2 tablespoons butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté for 1 minute. Add mushrooms and cook, stirring, 5 minutes, or until tender. Stir in sherry and cook, stirring often, 2 minutes. Melt remaining 1/4 cup butter in a different large saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, about 2 minutes. Gradually whisk in stock and bring to a boil. Cook and whisk until slightly thickened, about 3 minutes. Remove from heat and add rice (reserve the flavor packet for another use) and the cheese, parsley, sage, salt & pepper, and shallot/mushroom mixture. Lightly grease a 13/9-inch baking dish with cooking spray. Spoon mixture into dish and then top with chicken. Bake for 45 minutes, or until chicken reaches 165 F on a meat thermometer. Remove from oven, and let stand 10 minutes. Sprinkle with almonds and sage.
Source: How to Feed a Loon
SERVINGS: 6 PEOPLE
INGREDIENTS
1/2 cup butter
6 skinless / boneless chicken breasts
3 shallots chopped
2 garlic cloves minced
1 lb. assorted fresh mushrooms sliced
1/4 cup sherry
3 tbsp. all-purpose flour
3 cups chicken stock
1 6 oz. package long-grain and wild rice mix
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh sage plus 1 more teaspoon for garnish
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
Vegetable cooking spray
1/2 cup sliced almonds toasted
INSTRUCTIONS
Pre-heat oven to 375°F. Sprinkle salt and pepper over the chicken breasts. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add half of the chicken, and cook 5 minutes, or until browned, turn and cook for another 3 minutes. Transfer to a plate (chicken will not be cooked completely at this point). Repeat procedure with 1 tablespoon butter and remaining chicken. Wipe the skillet clean. Melt 2 tablespoons butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté for 1 minute. Add mushrooms and cook, stirring, 5 minutes, or until tender. Stir in sherry and cook, stirring often, 2 minutes. Melt remaining 1/4 cup butter in a different large saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, about 2 minutes. Gradually whisk in stock and bring to a boil. Cook and whisk until slightly thickened, about 3 minutes. Remove from heat and add rice (reserve the flavor packet for another use) and the cheese, parsley, sage, salt & pepper, and shallot/mushroom mixture. Lightly grease a 13/9-inch baking dish with cooking spray. Spoon mixture into dish and then top with chicken. Bake for 45 minutes, or until chicken reaches 165 F on a meat thermometer. Remove from oven, and let stand 10 minutes. Sprinkle with almonds and sage.
Source: How to Feed a Loon
