Tag: sauce

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

by Pam on December 3, 2013

I was craving a comforting meal without it being too heavy. I decided to make up a box of rice and combine it with sauteed mushrooms and onions. I stuffed it into a couple of chicken breasts and baked it in a lemony mustard sauce. The chicken was juicy, tender, and so delicious.  The sauce was tangy and flavorful and tasted great with the chicken. I served this dish with some Roasted Grape Tomatoes[1] and Steamed Artichokes[2] for a healthy and tasty meal that we all enjoyed.

Prepare the rice per box instructions. Side Note: I cook the rice in chicken broth instead of water for extra flavor.

While the rice is cooking, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the onion and mushroom and cook, stirring occasionally, for 10 minutes or until tender. Season lightly with sea salt and freshly cracked pepper, to taste.  Once the rice has cooked and cooled a bit, add the mushroom mixture and mix well. Scoop out a few tablespoons of the rice mixture to stuff into the chicken. Side Note: Serve the remaining rice mixture on the side with dinner.

Make a small slit in the side of each chicken breast to form a pocket. Stuff the chicken breasts with the rice mixture. Use a toothpick to hold the stuffing in. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 375 degrees.

In a measuring cup, combine the lemon zest, lemon juice, and the chicken broth. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown.  Flip the chicken then add the minced garlic and a dash of thyme to the pan and cook, stirring constantly, for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 30 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Remove from the heat then whisk in the sour cream. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s juices back into the pan and coat with sauce. Serve the chicken sprinkled with fresh parsley and feta cheese with the extra sauce on the side. Enjoy.



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Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce




Yield: 2-4

Prep Time: 15 min.

Total Time: 60 minutes



Ingredients:

One 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter, prepared per instructions
1 tbsp + 2 tsp olive oil (divided)
1/2 sweet yellow onion, diced
1 1/2 cups mushrooms, sliced
1 tbsp feta cheese (more for garnish)
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste

Lemon Mustard Sauce:

1 clove of garlic, minced
Dash of thyme
Zest and Juice from 1 lemon
1 1/4 cup of chicken broth
1 tbsp whole grain mustard
1 tbsp butter
1 tbsp flour
1 tbsp sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare the rice per box instructions. Side Note: I cook the rice in chicken broth instead of water for extra flavor.

While the rice is cooking, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the onion and mushroom and cook, stirring occasionally, for 10 minutes or until tender. Season lightly with sea salt and freshly cracked pepper, to taste. Once the rice has cooked and cooled a bit, add the mushroom mixture and mix well. Scoop out a few tablespoons of the rice mixture to stuff into the chicken. Side Note: Serve the remaining rice mixture on the side with dinner.

Make a small slit in the side of each chicken breast to form a pocket. Stuff the chicken breasts with the rice mixture. Use a toothpick to hold the stuffing in. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 375 degrees.

In a measuring cup, combine the lemon zest, lemon juice, and the chicken broth. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic and a dash of thyme to the pan and cook, stirring constantly, for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 30 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Remove from the heat then whisk in the sour cream. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s juices back into the pan and coat with sauce. Serve the chicken sprinkled with fresh parsley and feta cheese with the extra sauce on the side. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Roasted Grape Tomatoes (www.gordon-ramsay-recipe.com)
  2. ^ Steamed Artichokes (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

The Manhattan Filet Project – This New Steak Cut is the Bomb

While I’m thrilled to be bringing you this “Manhattan Filet” demo, I should start by apologizing for waiting so long. I learned this great technique a few years ago on a foodie fieldtrip to Las Vegas, and have been keeping it to myself ever since. 

Of course, waiting three years to publicly share things you did in Vegas is always a prudent strategy, but that wasn’t the case here.


Regardless, this simple technique not only provides you with a NY Strip steak that eats like a filet mignon, but as you’ll see soon, the trimmings are going to be used to make a world-class pan sauce. Even if a faux-bordelaise isn’t your cup of tea, you can always save the scraps for a Sunday sauce, or meatballs, and so this method still makes sense no matter.


The overnight “dry-aging” step is optional, but does add a little something extra to the final product. In addition to some nominal flavor concentration, the leathery surface will crust up marvelously. Anyway, stay tuned for the companion sauce video coming up next, and if you want to play along at home, go out and grab some nice fat NY strips, and start your own Manhattan filet project. Enjoy!

Please note: I recommend using at least 12-14 ounce NY Strip steaks! 


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Saba Braised Lamb Shanks – A New Find and an Old Rule

This absolutely delicious saba braised lamb shanks recipe will hopefully serve two very important purposes. First, to expose anyone currently unexposed to the wonderful world of saba (seriously, Google it). This thick, sweet, syrupy substance is basically cooked-down wine must (grape juice plus seeds, skins, and stems). It’s very similar to aged balsamic vinegar, and although I’ve only recently discovered it, I consider it a “must” have.


The second part of the mission is to reinforce an old rule of thumb for braising meats, which goes something like, “Don’t stop cooking until it’s tender and awesome!!” Sounds simple, right? Yet, I get emails all the time saying my short rib, pot roast, or lamb shank recipes didn’t work because “the meat wasn’t tender.” Sorry, but that’s all you, Chef Took-it-out-because-the-timer-rang.

The only reason tough cuts of meat, like these lamb shanks, don’t get tender enough, is because people go by time instead of common-sense testing. In the video I say to roast, covered, at 200 F. for about 2 1/2 to 3 hours, before starting the final glazing step, but that’s just a guess. I don’t want you to stop when the timer rings, but only when the point of a knife goes into the meat easily.

Remember, a lamb shank cooked 30 minutes too long is still a succulent and delicious thing. The same cut cooked 30 minutes shy? A chewy disappointment. Not to mention all that dental floss you’re going to waste. So, now that there’s no way your lamb isn’t going to come out all moist and tender, the only thing left to do is find yourself some saba, and give this great winter dish a try soon. Enjoy!


Ingredients for 4 portions:
(I used a 9×12-inch dish)
4 lamb shanks
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper   
1 tsp smoked paprika
1 tsp cinnamon
1/2 tsp dried rosemary
1 large onion, sliced
6 cloves garlic, peeled, slightly crushed
1 cup chicken broth
1/3 cup saba or aged balsamic vinegar
1/2 tsp freshly chopped rosemary to finish sauce
Roast 30 min at 450 F. uncovered
– Add liquid and roast covered at 200 F. about 3 hours, or until knife tender
– Uncover, roast at 350 about 20-30 minutes, or until very tender and glazed. Turn in sauce several times during this final step.
– Strain and reduce sauce
*Note: 3 hour braising time will vary depending on size of shanks.

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