Posts Tagged ‘creminis’

Chicken and Mushroom Marsala

Yield: 2


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


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.


Hungarian Mushroom Soup

2 tsp olive oil
2 cups sweet yellow onion, diced
8 oz button mushrooms, sliced
8 oz cremini mushrooms, sliced
1 tsp dill weed
1 tbsp paprika
1 tbsp soy sauce
2 tbsp butter
3 tbsp flour
1 cup of 2% milk
2 cups of vegetable or chicken stock (divided)
2 tsp fresh lemon juice
1/2 cup sour cream
Sea salt and freshly cracked pepper, to taste
Parsley for garnish


Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl, set aside.

Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes. Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick. Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10-15 minutes.

Just before serving, add the lemon juice, sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley. Enjoy!