Posts Tagged ‘chicken’

Minced Chicken and Mushrooms with Lettuce Cups

Chez Us creates a light summer dinner dish in which the flavors mingle like crazy with highlights from fresh ingredients such as lime zest, ginger, onions, garlic and Thai chilies. The garnish is a cool cilantro avocado cream that wraps all of the flavors together.

Ingredients:

11 medium white button mushrooms, cleaned and stems removed, cut in half
1/2 yellow onion
3 cloves garlic
1 tablespoon canola oil
1 lb ground chicken
2 teaspoons fresh ginger
1/2 Thai chili, finely minced (*can use serrano)
1 small lime
2 tablespoons soy sauce
1/2 cup minced orange or red pepper
8 ounces water chestnuts, minced
1 cup cilantro, washed and dried
1 avocado
1 teaspoon sour cream
1 teaspoon lime juice
kosher salt, to taste
black pepper, to taste
lettuce leaves
chili paste, use your favorite kind
2 green onions, finely minced

Directions:

  1. In a food processor add the mushrooms and chop finely.  Set aside
  2. Throw the onion and garlic into the food processor and finely chop.
  3. Heat the canola oil in a large frying pan over medium heat.  Add the onion mixture.  Stir and cook until soft, about 3 minutes.
  4. Add the chicken to the onion mixture.  Cook over medium heat, breaking up the meat into small pieces with a wooden spoon as it cooks.  Cook for 8 minutes.
  5. Using a microplane, grate some fresh ginger to make 2 teaspoons.  Then zest the lime.
  6. Add the ginger, Thai chili, lime and soy sauce to the chicken mixture.  Stir, and cook for 2 minutes.
  7. Taste and season with salt and pepper.  If you want more heat add more of the Thai pepper.
  8. Add the pepper and water chestnuts.  Stir, and cook for another 3 minutes, just until the peppers slightly wilt.  (I like the peppers and water chestnuts to have some crunch.)
  9. Remove from the heat and set aside.
  10. In a clean food processor add the cilantro and chop finely.  Add the avocados, sour cream and lime juice.  Process until smooth and creamy.  Season with kosher salt.
  11. To serve, place a lettuce leaf on a plate, top with some of the chicken mushroom mixture, a little cilantro cream and some chili paste.

Shiitake and Chicken Lettuce Wraps

Sliced mushrooms and chicken combine to create an easy to make fresh and tasty Asian classic.

Preparation Time:  5 minutes

Cooking Time:  15 minutes

Yield: 4-6 servings

Serving Size: 1 romaine lettuce leaf with 1 cup filling

Ingredients

2 teaspoons toasted sesame oil, divided
1 teaspoon olive oil
8 ounces shiitake or Portabella mushrooms, thinly sliced
1 boneless, skinless chicken breasts, pounded to 1/2 inch thickness and thinly
sliced
1 teaspoon chili garlic sauce
1 small red bell pepper, thinly sliced
1 cup bean sprouts, rinsed
1/4 cup diagonally sliced green onions
1 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon grated fresh ginger
1 fresh plum, diced (optional)
1 head romaine, Boston or Bibb lettuce

Directions

Heat a large sauté pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.

In a cup, mix 1/4 cup water and chili garlic sauce and pour in to pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.

In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.

Nutrition Facts

Calories: 120; Total Fat: 4.5g; Saturated Fat: 0.5g; Cholesterol: 25mg; Sodium: 590mg; Protein: 13g; Carbohydrates: 9g; Dietary Fiber: 2g

Flatout Mushroom and Chicken Fajita Wraps

Tasty mushrooms are topped with fresh salsa for an easy Mexican meal or appetizer.

Yield: 4 (16 as appetizers)

Serving Size: 1 Flatout wrap with 2 cups of prepared filling

Ingredients

1 tablespoon olive oil or butter
1 small onion, diced
16 ounces fresh white button mushrooms, sliced (about 5 cups)
4 tablespoon salsa
4 Flatout Harvest Wheat Wraps
2 cups cooked chicken, shredded
4 lettuce leaves (optional)

Directions

Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts

Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Curried Chicken with Raisins and Mushrooms (Foodservice portion)

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 24 servings

Serving size: 1 ½ cups

Ingredients

  • 10 cups chicken broth, lower sodium
  • 6 cups Sun-Maid raisins
  • 1/2 cup curry powder
  • 3 tablespoons olive oil, extra virgin or virgin
  • 4 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 1/4 pounds sliced fresh white mushrooms (about 12 cups)
  • 2 1/4 pounds sliced cremini mushrooms (about 12 cups)
  • 3 medium red bell peppers, cut to ¾” squares
  • 12 cups instant whole grain brown rice

Directions

1. Heat oven to 350°F.  In a large pot, bring chicken broth, raisins and curry powder to a boil.

2. Meanwhile, heat olive oil in large skillet over medium high heat.  Sauté chicken until browned, about 5 minutes. Use slotted spoon to lift into full hotel pan.

3. Add mushrooms and peppers to skillet and sauté 3-4 minutes. Add to chicken. Stir in rice.

4. Pour boiling broth mixture over all and stir to combine. Cover tightly and bake 30 minutes or until most of broth is absorbed. Fluff rice, recover and let stand 5 minutes before serving.

Tip: This can be made on the stovetop in a large rondeau if you’d prefer.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Family portion

Quick Chicken and Mushroom Indian Curry (Foodservice portion)

Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.

Yield: 20 servings

Serving size: 1 soup portion

Ingredients

  • 1 1/2 pounds dry lentils
  • 5 1/4 cups water
  • 1/2 cup vegetable oil
  • 4 medium onions, cut in thin wedges
  • 4 pounds fresh mushrooms (white or crimini), sliced
  • 4 teaspoons minced garlic
  • 3/4 cup mild Indian curry paste
  • 1 tablespoon cinnamon
  • 4 pounds skinless, boneless chicken thighs, cut into quarters
  • 1 #10 can diced tomatoes
  • 6 pounds cauliflower florets
  • 2 cups chopped fresh coriander (cilantro)
  • 2 cups plain low fat yogurt

Directions

1. In a large covered pot simmer lentils in water for 20 minutes or until tender.

2. Meanwhile, in large deep rondeau or braising pan heat oil over medium-high heat.  Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.  Stir in garlic, curry paste and cinnamon.  Add chicken and stir-fry 2-3 minutes.

3. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes.  Taste and stir in more curry if desired.  Add cauliflower and lentils; bring to boil, cover and cook  about 3-5 minutes or until cauliflower is crisp tender.

4. Stir in cilantro and serve topped with a dollop of yogurt.  Accompany it with naan bread or basmati rice.

Tips:

  • Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
  • Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Family portion

Mushroom Chicken Piccata (Foodservice portion)

Adding mushrooms to chicken piccata intensifies the flavor of this Italian classic.

Yield: 20 Servings

Serving size: 4 oz chicken with 1/4 cup mushroom sauce

Ingredients

  • 20 (4-ounce) thin cut chicken cutlets
  • Salt and freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 3 3/4 pounds cremini mushrooms, quartered
  • 1/4 cup minced fresh garlic
  • 1 1/4 cup dry white wine, or 1 cup unsweetened apple juice plus 1/4 cup water
  • 2 1/2 cups low-sodium chicken broth
  • 5 lemons
  • 1/2 cup capers, undrained

Directions

1. Cut 20 thin lemon slices from about half of the lemons, discarding ends; juice remaining lemons.

2. Season chicken with salt and pepper and heat a large sauté pan or rondeau over medium heat.  Add a thin film of olive oil; working in batches and adding oil as needed, cook chicken to an internal temperature of 165° turning once, cooking about 2 minutes per side browning well.  Remove to hotel pan; cover to keep warm.

3. In the same pan, adding oil and working in batches as needed, cook mushrooms and garlic over medium high heat in a single layers without stirring for about 5 minutes or until browned.  Flip mushrooms and cook another 2 minutes.  Remove mushrooms to large bowl.

4. Add wine and scrape up any browned bits in the pan.  Return all mushrooms to pan, bring to a boil and add stock, then return heat until it is bubbling nicely.  Add lemon slices, lemon juice and capers to pan and continue cooking sauce till it becomes a glaze, about 2 more minutes.

5. Pour sauce over chicken and serve.

Nutrition Facts:

Calories: 420; Total Fat: 25g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 660mg; Protein: 20g; Carbohydrates: 25g; Dietary Fiber: 2g

Family portion

Curried Chicken with Raisins and Mushrooms

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 4 servings

Serving size: 1 1/2 cups

Ingredients

1 ½ tsp olive oil, extra virgin or virgin
2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
½ medium red bell pepper, cut to ¾” squares
2 cups chicken broth, lower sodium
1 cup Sun-Maid raisins
2 cups instant whole grain rice
1 ½ Tbsp curry powder

Directions

Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving. *Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Foodservice portion

Chicken and Mushroom Marsala

Yield: 2

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
4 teaspoons olive oil
1/2 pound sliced crimini mushrooms
3 tablespoons butter, divided
1 cup marsala wine
3/4 cup beef broth
4 teaspoons lemon juice
1 tablespoon sugar
1 garlic clove, minced
Minced fresh parsley

Directions

Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and shake to coat.

In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

In the same skillet, saute mushrooms in 2 tablespoons butter until tender. Add wine and broth, stirring to loosen browned bits from pan. Add the lemon juice, sugar and garlic. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter. Return chicken to skillet and heat through. Sprinkle with parsley.

Nutrition Facts: 1 chicken breast with 1/2 cup sauce equals 677 calories, 30 g fat (13 g saturated fat), 123 mg cholesterol, 834 mg sodium, 37 g carbohydrate, 2 g fiber, 34 g protein.

 

Mushroom Lover’s Chicken

Mushrooms pair with everything, and our easy skillet Mushroom Lover’s Chicken recipe is smothered in a flavorful mushroom sauce that is company fancy, but easy enough for a weeknight.

Yields: 4

Serving Size: 4-5 oz. chicken breast with 1/2 cup mushroom topping

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
2 tablespoons vegetable oil
3 tablespoons butter
1 small onion, chopped
1/2 pound (8 ounces) fresh white mushrooms, sliced
1 cup chicken broth
1/2 cup dry white wine, optional (see note)

Directions

In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.

In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden brown. Remove chicken to a plate and cover.

In the same skillet, melt butter. Add onions and mushrooms; sauté 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil, then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains in chicken, turning once.

Spoon mushroom sauce over chicken and serve immediately.

NOTE: If you prefer not to use wine, simply substitute it with an additional 1/2 cup of chicken broth.

Nutrition Facts

Calories: 410; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 120mg; Sodium: 250mg; Protein: 39g; Total Carbohydrate: 16g; Dietary Fiber: 1g

Mushroom Chicken Piccata

Adding mushrooms to chicken piccata intensifies the flavor of this Italian classic.

Yield: 4 Servings

Serving size: 4 oz chicken with 1/4 cup mushroom sauce

Ingredients

4 chicken cutlets (4 ounces each)
Salt
Freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
2 teaspoons minced fresh garlic
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 tablespoons capers, with juice

Directions

Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

Nutrition Facts:

Calories: 420; Total Fat: 25g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 660mg; Protein: 20g; Carbohydrates: 25g; Dietary Fiber: 2g

Foodservice portion

Chicken Orzo Salad

Yield: 4 portions

Ingredients

1/4 cup Arugula or salad greens and parsely, for garnish
1/4 cup crumbled feta cheese
3 1/2 cups cooked orzo or other small pasta
12 tsp garlic, minced
1 tsp ground black pepper
1/4 tsp Salt
1/2 fresh lemon juice
1/4 cup sweet red bell pepper, diced
1 oz sliced skinless and boneless chicken breasts, grilled
1/4 cup extra-virgin olive oil
3 1/2 cups fresh white button mushrooms, sliced

Directions

In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining two tablespoons of olive oil, lemon juice, lemon zest, salt, pepper, thyme and garlic. Toss half of the dressing with the mushroom chicken mixture. In a large bowl, toss orzo with feta and remaining dressing until well coated. Spoon orzo onto a serving platter; top with mushroom-chicken mixture. Garnish with arugula or other salad greens and sprinkle with chopped parsley, if desired.

NUTRITION FACTS

Per serving – Calories: 305; Total Fat: 18.3g; Saturated Fat: 4.8g; Cholesterol: 16.7mg; Sodium: 506.8mg; Protein: 9.1g; Carbohydrates: 28.4g; Dietary Fiber: 2.6g

Warm Mushroom and Chicken Salad Provencal

Yield: 4

Ingredients

12 ounces boned and skinned chicken breasts, cut in 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 cups (about 8 ounces) baby carrots
1 pound white button mushrooms, quartered (about 6 cups)
1/4 cup dry white wine
1 1/2 cups peeled and seeded sliced cucumbers
4 cups lettuce leaves

Directions

Sprinkle chicken with salt and black pepper. In a large skillet over medium-high heat, heat oil until hot. Add chicken and carrots; cook, stirring constantly, until mushrooms are softened, about 2 minutes. Stir in wine; cook 1 minute longer. Using a slotted spoon remove chicken and vegetable mixture to a serving bowl; set aside.

Heat juices in skillet over high heat until reduced to 1 tablespoon, about 3 minutes. Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes. Just before serving add cucumbers and toss with Tarragon Dressing. Serve in lettuce cups.

Tarragon Dressing

In a small bowl, combine oil, vinegar, mayonnaise, tarragon, salt and pepper.