• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Chicken Breasts with Shiitake Mushrooms

February 28, 2013 by Mary Frances 19 Comments

As I think I’ve told you, I shop once a week and I buy whatever looks beautiful. Well, the shiitake mushrooms last Friday were so gorgeous, I almost cried. Really. They were so white underneath, so fresh, so beautiful. I didn’t have mushrooms on my mind, but I could not pass these up.

So on Monday evening, I came home and decided to combine them with some boneless, skinless chicken breasts. I had some spaghetti squash that was begging to be eaten and some beet greens. Here’s what I threw together and it was scrumptious, if I dare say so myself!

And now…a little drum roll please… watch the very first video from my kitchen! I share tips for preparing and cooking the spaghetti squash and mushrooms. Let me know what you think of it!

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
-serves 4

4 boneless, skinless chicken breasts
Salt
Pepper
2 tbs. olive oil
1 tbs. unsalted butter
12 – 15 large shiitake mushrooms, wiped clean, stems removed and minced, caps thickly sliced
3 shallots, thinly sliced
1/2 dry white vermouth
1/2 cup homemade chicken stock or low salt, packaged
1 large stalk of fresh rosemary, leaves removed and chopped
Parsley for garnish

Wash the chicken breasts, pat dry, season with salt and pepper. Heat the oil and butter on medium – medium high heat and when the butter stops sizzling, add the shallots and minced mushroom stems, lower heat to low, and cover for 8 – 10 minutes. Stir frequently during this time. Raise heat and brown chicken breasts for 4-5 minutes on each side. After 3 minutes on the second side, add mushroom caps and continue cooking, lowering and adjusting the heat. After 2 more minutes, add the vermouth and chicken broth, shake your pan to combine and sprinkle the rosemary leaves on top. Continue cooking, covered if you need to, until done, 155 degrees. Top with chopped parsley leaves before serving.

Serve on a bed of spaghetti squash or with squash on the side, with some sautéed beet greens and a little savoy cabbage, sauteed in olive oil and garlic, garnished with cilantro.

finaledit2 copy

finaledit1 copy

Related

You might also like:

  • Finished Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce in a white bowl, photographed outside.Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce
  • Spaghetti squash with roasted eggplant, fresh zucchini, capers, and Italian Tuna - finished dish in white soup bowls.Spaghetti Squash with Roasted Eggplant, Fresh Zucchini, Capers & Italian Tuna
  • Onions, garlic and red pepper sauteeing in a Le Crueset Dutch oven.Oscar night chili
  • Sauteed Broccoli with shiitake mushrooms in butter and olive oil in a pan.Broccoli and shiitake mushrooms
  • MOMOFUKU’S ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE.True confessions on a perfect side dish

Filed Under: Dinner, Poultry Tagged With: beet greens, boneless skinless chicken breasts, cilantro, dry vermouth, homemade chicken stock, savoy cabbage, shiitake mushrooms, spaghetti squash

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. cookinginsens says

    February 28, 2013 at 3:02 AM

    Gorgeous!

    Reply
    • Mary Frances says

      February 28, 2013 at 11:56 PM

      Thank you!!

      Reply
  2. heathersbeehive says

    February 28, 2013 at 8:06 AM

    This looks delicious! I’ll have to try it….

    Reply
    • Mary Frances says

      February 28, 2013 at 11:55 PM

      Please do! – and let me know how it works out for you!

      Reply
  3. Allan McLeod says

    February 28, 2013 at 10:50 AM

    This looks too good to be legal.

    Reply
    • Mary Frances says

      February 28, 2013 at 11:56 PM

      Ha! Was very, very good!!

      Reply
  4. passaggiowines says

    February 28, 2013 at 10:50 AM

    Love the video…would love to see you plate it all on the dish for the ending…and maybe some wine to pair with it…

    Cheers

    Reply
    • Mary Frances says

      February 28, 2013 at 11:54 PM

      Yes, yes, you’re right! We’re working on the videos – just a first shot out of the box here. Stay tuned!

      Reply
      • passaggiowines says

        March 2, 2013 at 1:12 PM

        Looking forward to it…

        Reply
  5. Opalla says

    February 28, 2013 at 2:46 PM

    Hi Mary Frances, I am sharing some Awards with you. Please check out:
    http://opallaontrails.wordpress.com/2013/02/28/three-awards-in-a-day-sisterhood-in-the-world-bloggers-award-very-inspiring-blogger-award-and-sunshine-award/
    Hope you like them.

    Reply
    • Mary Frances says

      March 2, 2013 at 7:03 PM

      Thank you so very much!!

      Reply
  6. yummychunklet says

    February 28, 2013 at 5:16 PM

    Looks delicious!

    Reply
    • Mary Frances says

      March 2, 2013 at 7:03 PM

      Try it! It is!

      Reply
  7. johnnysenough hepburn says

    March 1, 2013 at 5:50 PM

    Love the idea of the vermouth in this rather than wine. So much more herby.

    Reply
    • Mary Frances says

      March 2, 2013 at 7:06 PM

      Actually, any time a recipe calls for white wine, and I don’t have any leftover, I have always used vermouth. Now, I tend to reach for it first. Seems a deeper, more complex, flavor to me.

      Reply
  8. bernadetteyoungquist says

    March 2, 2013 at 10:42 AM

    You are so brave to do a video! I bet it’s much harder than they make it look on Food Network. Nice work, look forward to seeing more!

    Reply
    • Mary Frances says

      March 3, 2013 at 11:12 AM

      Thank you!!

      Reply
  9. afracooking says

    March 2, 2013 at 11:51 AM

    I can just imagine the earthiness of the mushrooms in combination with the vermouth! Delicious!

    Reply
    • Mary Frances says

      March 2, 2013 at 7:11 PM

      It really was a great combo!

      Reply

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions