Porcini Dusted Chicken
Servings
4Serving size
4 ounces chickenThis recipe can easily be multiplied or halved and makes great leftovers hot or cold (especially in sandwiches).
Serve with Plain Mashed Potatoes [Low Sodium Version] or Pecan Shallot Rice or Roasted Tomato Shallot Rice as well as Herbed Zucchini or Green Beans with Red Onion or Roasted Brussels Sprouts or Maple-Sweetened Collard Greens
Serve with Brown Rice with Parsley or Buttered Rice with Leeks or Low Sodium Plain Mashed Potatoes or Pecan Shallot Rice or Plain Mashed Potatoes or Roasted Tomato Shallot Rice
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Ingredients
| 1 ounce Mushrooms, shiitake, dried (dried porcini mushrooms are ideal but shiitakes will do) |
| 1/4 tsp. Salt |
| 4 4 ounces Boneless, skinless chicken breast (skin on) |
| 2 tsp. Olive oil |
Instructions
Using a blender or mini chopper, process the dried mushrooms until they are a fine powder.
Add the salt and pepper to the porcini dust and blend well.
Coat the chicken with the porcini dust.
Place the oil in the skillet and add the chicken to the pan skin side down.
Roast for 10 minutes and turn the chicken over.
Roast for another 10 minutes until the internal temperature of the chicken is 160°F.
Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice with Parsley
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Buttered Rice with Leeks
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Pecan Shallot Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Tomato Shallot Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Serve this recipe with one of these vegetable side dishes.
Cacio e Pepe Brussels Sprouts
Lay each Brussels sprout on its side. Slice across the sprout, beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. Discard the stems. After all of the sprouts are sliced, pick through the slices and remove the center of the…
Creamed Shredded Brussels Sprouts
Place the olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the pan is hot enough to very lightly brown some of the Brussels sprouts but not too brown. Add the nutmeg, milk,…
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Holiday Shredded Brussels Sprouts
Preheat the oven to 325°F. Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces. Place the olive oil in a 9×12 pan and place the pan in the oven for 5 minutes. Add the cranberries and pine nuts, stir so that they are…
Shredded Brussels Sprouts
Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is based on a dish that I have occasionally at one of my favorite restaurants. It is just full of flavor and the porcini dust combines with the chicken and creates a full on umami bomb.