Chicken Portobello with Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This chicken Portobello recipe is very tasty and features the flavors of Madeira wine, sun dried tomatoes, beef broth and many other wonderful ingredients. Spinach leaves and mozzarella add flavor and texture. The parsley gives this Portobello chicken recipe a wonderful fresh flavor. Substitute any dry port, sherry or Marsala for the Medeira if need be. Ingredients:
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon dried thyme |
1 tablespoon olive oil |
1 teaspoon olive oil |
2 boneless, skinless chicken breast (4 halves) |
4 ounces mushrooms, portobello, sliced |
1 clove garlic, minced |
1/2 cup beef broth |
1 1/2 teaspoon cornstarch |
2 tsp shallots, minced |
1 tablespoon chopped sun dried tomatoes |
1/4 cup wine, medium sweet (madeira) |
4 ounces mozzarella, smoked shredded |
1 tablespoon chopped fresh parsley |
1 cup uncooked orzo |
1 tablespoon olive oil |
1/4 cup sun dried tomato, strips |
2 tsp shallots, minced |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons wine, medium sweet (madeira) |
1/4 cup beef broth |
4 ounces baby spinach leaves |
1 tablespoon chopped fresh parsley |
Directions:
1. Combine 1/2 tsp salt, pepper and 1/2 tsp thyme; sprinkle over chicken. In nonstick skillet, heat 1 tbsp oil over medium high heat; add chicken. Cook, turning once, until browned, 3-4 minutes per side. Reduce heat to medium low, cover. Cook chicken until no longer pink in center, about 15 minutes.
2. At this point, prepare Orzo per directions below.
3. Transfer chicken to ungreased baking sheet. Position broiler rack so that top of chicken on rack in pan will be 4 inches from heat source, preheat broiler.
4. To same skillet add mushroom and garlic; cook, turning, until browned. Place mushroom slices over chicken. Combine broth with cornstarch; reserve.
5. To same skillet add remaining oil, thyme and salt with shallot and tomato; cook 2 minutes. Add Madeira, cook 2 minute. Stir in broth mixture; cook 12 minute. Cover. Remove from heat. Sprinkle mozzarella over chicken; broil until cheese is melted. Stir parsley into sauce and serve with chicken.
6. Orzo:
7. Cook orzo according to package directions; drain. In skillet heat oil over medium high heat; add tomato, shallot, salt and pepper, cook 3 minutes. Add Madeira and broth; cook 2 to 3 minutes.
8. Add spinach; cook until just wilted, 1 minute. Stir in orzo and parsley.
9. Remove from heat - serve with chicken.
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