Ten years ago when dining at a Charlie Trotter’s restaurant, I was asked if I had a favorite ingredient or ingredients, so the chef can better tailor my meal. I was, of course, pleasantly surprised by such service. So I had mushrooms in every course, since I love almost every kind. Perhaps, it goes back to the summers spent in the countryside where we got our own berries and mushrooms and somehow food tasted better because we gathered the fresh ingredients straight from nature. This is why I can never get enough of chanterelles – my favorite wild mushrooms. This chicken recipe makes chicken the canvas and mushrooms the real star of the dish. A little touch of rosemary and ricotta gives it a bit of an Italian twist, a bit of the rustic taste. It is not a quick recipe but this Mushroom Crusted Chicken is a definite winner for a special occasion.
Serves 2
Ingredients:
- 2 pieces of chicken breast
- 8-10 white mushrooms
- 2 cups of your favorite wild mushrooms (I used chanterelles)
- 1 yellow onion
- 1 tbsp garlic powder
- 1 tbsp rosemary
- 1 tbsp coarse salt
- 1 cup ricotta cheese
- 1 tbsp olive oil
Directions
1. Preheat the oven to 375F. If you are working with thicker chicken breasts, fly them, set aside.
2. Heat up 1 tbsp of olive oil in a large saute pan. Once the pan is hot, add one chopped onion.
3. Add 1 tbsp garlic powder to the onions, mix and continue cooking until golden on medium heat.
4. Quarter the white mushrooms and add to the onions, mix and continue cooking uncovered. Covering the pan will steam the mushrooms, and we are looking for more of a roasted taste.
5. Cut your wild mushrooms into smaller pieces and add to the pan. Add 1 tbsp rosemary and 1 tbsp coarse salt. Mix, and continue cooking. Mix frequently, avoid burning the mushrooms.
6. Once the mushrooms are cooked, transfer the pan contents to a separate bowl. Add 1 cup ricotta cheese and stir until fully mixed.
7. Using the pan from the mushrooms, brown the chicken breasts lightly on each side. The chicken will absorb some of the mushroom liquid and seasonings, which is why I like to use the same pan. Turn over to brown the other side. Don’t cook the chicken through – the oven will do this job.
8. Place the chicken breasts on the cooking pan. Cover generously with the mushroom mixture.
7. Bake in the 375F oven for 25-30 minutes. Enjoy!
