Chicken With Creamy Mushrooms
I love recipes that fool the tongue with creamy goodness. Who doesn’t love a chicken, mushroom and cream dish? But don’t break out the heavy cream carton – or that red can. You don’t need to when you make this recipe; the cream comes from the blender. Once you learn the technique of pureeing veggies to create a creamy texture, you’ll use the trick again and again. (And if you want to add that heavy cream taste to a dish, puree and then add just 2 TB of cream. All the lusciousness of heavy cream without lots of it. Plus, here’s a wine tip you can put in your back pocket – Pinot Noir and mushrooms are a perfect pairing.
1 ½ Cups Light Chicken Stock
1 OZ Dried Mushrooms
2 TB Extra Virgin Olive Oil
1 Tsp Turmeric
½ Tsp Freshly Cracked Black Pepper
4 Chicken Breasts, in half horizontally
1 Large Yellow Onion, Chopped
12 OZ Mixed Wild Mushrooms, sliced
1 1/2 Cups Nonfat Plain Greek Yogurt
Sea Salt to Taste
2 Cups Cooked Brown Basmati Rice
Fresh Thyme for Garnish
Preheat the oven to 300F. Bring the stock to a boil in a medium saucepan. Add the dried mushrooms and simmer until the stock is reduced by half. Set aside.
While the stock and mushrooms are simmering, warm the olive oil over medium heat. Add the turmeric and black pepper. Cook and stir for a minute until fragrant.
Sauté the chicken breasts in the spice mixture. When browned on both sides, remove from the sauté pan and place in a 300F oven for 3 – 5 minutes to finish cooking. Remove from the oven and keep warm with aluminum foil.
Add the onions and sauté over medium heat until wilted and golden. Add the fresh wild mushrooms and cook until mushrooms are soft.
Remove half the fresh mushrooms & onions from the pan & add them to a blender. Add the stock with the dried mushrooms. Puree until smooth, add the yogurt and blend again. Add back to the pan with the remaining mushrooms and onions. Taste for salt.
Place the chicken on the rice, top with the mushroom sauce. Garnish with fresh thyme.
When using fresh thyme, you don’t always have to strip the leaves from the stem. If you have thyme with soft tender stems like the picture above, you can just chop it – stem and all.
Next time you want to make a cream sauce, don’t open the carton of heavy cream. Place some of your veggies in the blender – and then add them back to the sauce. You’ll find the same creamy texture without all the fat!
Healthy Chef Partyologist Nancy Waldeck helps others make food that is so delicious, they don’t even know it is better for them! Her enthusiasm for good wine and healthy food is evident in The Friday Four, a weekly e-zine containing a mouthwatering recipe and smart wine tip — and in her cookbook Taste and Savor, Healthy Recipes and Tasty Wine Tips. Join Nancy and her friends at http://www.tasteandsavor.