Ingredientes para Chicken Breasts Baked On Wild Mushrooms
- Chicken Broth
- Dried Wild Mushrooms
- Mushroom
- Unsalted Butter
- Shallot
- Salt and pepper to taste
- Port Wine
- Heavy Cream
- Boneless Skinless Chicken Breast Halves
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Chicken Breasts Baked On Wild Mushrooms? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer Chicken Breasts Baked On Wild Mushrooms
- In a small saucepan, bring 1 cup of chicken broth to a boil.
- Pour boiling broth over 8 ounces of wild mushrooms in a small bowl. Let stand for 2 hours.
- Thinly slice cleaned mushroom caps (about 8 ounces), discarding stems.
- In a large skillet over medium-low heat, melt 2 tablespoons of butter. Gently sauté 1/2 cup finely chopped shallots or 2 cloves minced garlic for 5 minutes.
- Drain the liquid from the rehydrated wild mushrooms, reserving the liquid.
- Finely chop the rehydrated wild mushrooms. Add them and the 8 ounces of fresh sliced mushrooms to the skillet with the shallots. Sauté over medium heat for 7-10 minutes, stirring occasionally.
- Preheat oven to 325°F (160°C).
- Add the reserved mushroom liquid (about 1/2 cup), 1/4 cup port wine, and 1/2 cup heavy cream to the skillet. Simmer for 5 minutes, or until slightly thickened.
- Pour the mushroom mixture into a shallow baking dish. Arrange 4 (6-ounce) chicken breast halves in a single layer on top of the mushrooms.
- Sprinkle chicken with salt and pepper to taste. Cover the dish tightly with aluminum foil.
- Bake in the middle level of the oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Informação Nutricional (Aproximado por porção)
Sódio
7 g
Açúcar
11g
Gordura
47g
Carboidratos
2g