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Sunday, December 26, 2010

Chicken Parmesan w/Wild Mushroom Sauce (Round 2 Recipe)

When I am making sauce (or gravy) I just don't have the capacity to know when to stop. I always end up making way to much and we have quite a bit for leftovers. Quite often we will freeze the sauce and just pull it out when we want a quick spaghetti/baked ziti meal, but this evening I thought we would try something a bit different. You will have to pardon the photo, but Dave had dug into the pot before I had a chance to yell "stop" and take a picture.


We had some frozen chicken in the freezer and decided to pull that out. As a variation on this meal, you could actually slice a fairly thick chicken breast almost in half and stuff it with goats cheese or feta cheese before you brown it. That would have been heavenly as well. We just didn't want to much fuss so it was just straight up chicken breasts tonight.



4 good size chicken breasts
1/2 cup white wine
Wild Mushroom sauce (from my blog)
Grated parmesan cheese

Pre heat the oven to 350 degrees. In a dutch oven, add about 2 tbsp olive oil and bring to about medium high heat. Sear/brown the chicken breasts until they are golden brown on all sides. Remove from the dutch oven. Deglaze the bottom of the pot with the wine and scrape up the bottom of the pot (all those good little chicken bits). Add the wild mushroom sauce to the pot and mix in with the wine...I would say enough to cover the chicken when you put it back in. Add the chicken to the pot and cover. Put in the oven for 45 minutes. In the last 10 minutes of cooking time, pull out and uncover. Sprinkle each chicken with grated parmesan cheese and put back into the oven for the remaining 10 minutes. Pull out and serve. You can put over pasta, rice, or just by itself (which is what I did). This was so yummy and used up quite a bit of the extra sauce.

Wild Mushroom Ravioli Sauce

We had our normal Christmas Traditional dinner yesterday. We made homemade ravioli last night, two kinds actually. Dave decided to color the dough so we have red ravioli and green ravioli. Our red ravioli had a 3 -cheese filling (marscapone, romano, ricotta, parsley and garlic) and our green ravioli had a sun-dried tomato pesto filling, the recipe is on my blog as well (just click the link). So I decided to make a wild mushroom sauce to go with it. This time, instead of a cream sauce, however, I went with a red sauce. Hope you enjoy.
1 pkg crimini mushrooms, sliced
1 pkg shiitake mushrooms, sliced
2 pkg dried porcini mushrooms
2 elephant garlic cloves, chopped
1 lg onion, chopped
1 cup red wine
2 cans muir glen, fire roasted tomatoes, crushed (the larger cans)
2 cans muir glen, fire roasted tomatoes, diced
2 tbsp dried sage
2 tbsp dried thyme
2 tbsp dried basil
2 tbsp dried oregano
1 tbsp crushed red pepper
2 cups beef stock, no salt added
1/2 cup vinegar
1 tbsp sugar
1 tsp cayenne pepper
salt and pepper to taste
1/2 cup of the sun dried tomato pesto (from the left over filling of the ravioli)

In a deep pot, add about 2 tbsp olive oil. Saute the onion until translucent. Add the crimini and the shiitake mushrooms. Saute until almost cooked. Add the garlic. Deglaze with the red wine. Add the dried porcini mushrooms. They will reconstitute in the wine. Add the remaining ingredients to the sauce and let simmer 3 - 4 hours. The sauce will thicken up. The porcini mushrooms actually gave this sauce a very meaty flavor. It was excellent!