Recipe

Tangy Chicken With Shitake Crust Recipe


Tangy Chicken With Shitake Crust Recipe Chefmeow / All my dishes
5 months, 1 week ago
TANGY CHICKEN WITH SHITAKE CRUST This recipe came from an estate sale. I obtained it when I purchased the family collection from the Redman Estate in Heath, Texas in 1989.
Prep:10m Cook:20m Servings:6

Chefmeow

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Ingredients
  • 6 large boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3/4 pound button mushrooms trimmed and sliced
  • 3/4 pound shiitake mushrooms trimmed and sliced
  • 2 large shallots peeled and chopped
  • 2 large garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chervil minced
  • 2 tablespoons chilled butter coarsely chopped
  • Tangy sauce:
  • 2 medium oranges
  • 2 large shallots peeled and coarsely chopped
  • 1 cup dry white wine
  • 1 cup balsamic vinegar
  • 2 cups unsalted chicken stock
  • 2 tablespoons tomato paste

Directions
  1. Place olive oil in large heavy pan over medium heat.
  2. Add button, shiitake mushrooms, shallots and garlic then cook 5 minutes stirring occasionally.
  3. Cool then add salt and pepper.
  4. Place button mushrooms in food processor then grind to smooth paste pulsing on/off.
  5. Add shitake mushroom mixture and chop coarsely in the pulse position.
  6. Line large baking sheet with parchment paper then pound chicken to even thickness.
  7. Divide mushroom mixture into 6 parts.
  8. On 12” length of plastic wrap place 1 part mushroom mixture in center.
  9. Fold plastic over mixture then pat or use rolling pin to roll slightly larger than 1 chicken breast.
  10. Place chicken smooth rounded side down on top of mushroom mixture.
  11. Gather plastic up and around chicken until mixture adheres to top and sides of chicken.
  12. Unwrap and gently invert chicken uncoated side down onto baking sheet then peel off plastic.
  13. Repeat with remaining chicken.
  14. Remove only orange part of peel oranges using a vegetable peeler.
  15. Chop peel coarsely and place peel in medium saucepan with shallots.
  16. Add wine and balsamic vinegar then boil over medium high heat until reduced to 1/2 cup.
  17. Add stock and whisk in 2 tablespoons tomato paste then boil to reduce to 1 cup.
  18. Strain through fine sieve pressing on ingredients.
  19. To serve place chicken in 350 oven and bake 12 minutes then remove and let rest 12 minutes.
  20. Slice breasts diagonally and arrange on serving plate fanning out slices.
  21. Reheat sauce and stir in chervil and butter then ladle over chicken and serve immediately.

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