I never got around to posting this so I will today. Last week I made another good chicken recipe I got off the Doctor Oz website. I didn't take a photo because as soon as it was finished I had to run to my first ADHD support group meeting and Randy was taking Dane to guitar lessons so it got ate later. It was really good with my favorite part being the porcini mushrooms.
I couldn't find porcini mushrooms at Walmart but I did find them at the White Oak Station near the Promenade Mall. If you haven't been into the White Oak Station you do not know what you are missing! I had two recipes I wanted to cook that called for porcini mushrooms and since I never had them before I really wanted to avoid substituting. Now that I have tried them, you should know there is no substitution. I bought them dried and all you have to do is soak them in hot water to rehydrate. I bought the last package the store had. They are very meaty and bring out a flavor in the meat that is unbelievable.
I love sweet potatoes and when this recipe called for sweet potato rounds to act as the side item I couldn't resist. My sweet potatoes didn't come out of the oven like they were meant to but I loved them anyway.
Grapeseed oil was another new item for my pantry and was on Doctor Oz's anti-cancer grocery list so I bought it to use. I have already used it about three times and will have plenty of uses for it. I typically use extra virgin olive oil or regular olive oil while cooking.
The recipe is below (copied from www.doctoroz.com). The recipe was submitted by a woman named Gisela who lost 100 lbs. after being inspired by Doctor Oz to live a healthier lifestyle. If you try this meal let me know what you thought!
Chicken with Porcini Mushrooms & Sweet Potato RoundsIngredients
3 boneless and skinless chicken breasts (preferably Organic), pounded with a meat mallet
1/2 cup dried porcini mushrooms
1 small onion, chopped
1 small red bell pepper, chopped
1 shallot, minced
2 tbsps grapeseed oil
1/3 cup dry red wine
1/2 cup low-sodium chicken stock
1 tsp fresh thyme leaves
1 tbsp honey dijon mustard
2 tsp cornstarch mixed with 2 tbsps water for thickening sauce
Directions
3 boneless and skinless chicken breasts (preferably Organic), pounded with a meat mallet
1/2 cup dried porcini mushrooms
1 small onion, chopped
1 small red bell pepper, chopped
1 shallot, minced
2 tbsps grapeseed oil
1/3 cup dry red wine
1/2 cup low-sodium chicken stock
1 tsp fresh thyme leaves
1 tbsp honey dijon mustard
2 tsp cornstarch mixed with 2 tbsps water for thickening sauce
Directions
Sprinkle flattened breasts with sea salt and fresh cracked pepper. Put mushrooms in a measuring cup and add 1/2 cup water. Heat on medium in microwave. Allow to cool and save liquid. Heat a skillet or dutch oven on medium-high heat and add oil till hot but not smoking. Add chicken and brown each side well (2 minutes each side.) Remove chicken from pan and put on a plate. Add more oil if needed, then add onions and peppers and cook, stirring on medium until caramelized and onions are soft. Add shallots and stir, cooking 1 minute. Add red wine and increase to heat to high, boil until liquid is reduced by half. Add chicken stock, mushrooms with their liquid and fresh thyme and continue stirring and scraping pan while boiling, then reduce heat and simmer until sauce is further reduced. Add cornstarch and water mixture and increase to high until sauce thickens. Add honey dijon mustard and stir. Return chicken breast and any juices back to pan. Heat for a few minutes. Taste – add salt and pepper as needed.
Oven-Roasted Caramelized Sweet Potato Rounds
Oven-Roasted Caramelized Sweet Potato Rounds
Cut sweet potatoes into ½-inch rounds. Add 1 tbsp grapeseed oil, salt and pepper, stir to coat. Place wedges on cookie sheet and top with foil. Start in a cold oven (bottom heat will caramelize the sweet potatoes) and set to 400F for 30 minutes. Turn wedges over, remove foil and bake another 15 minutes until tops are very brown.
