Wednesday, February 1, 2012

Can someone help me re-create this restaurant dish at home?

At a local italian restaurant, I had an awesome chicken dish that was described the following way on the menu. "Grilled chicken breast marinated in garlic, balsamic vinegar, dijon mustard, rosemary and a touch of honey. Served with portobello mushrooms".



The chicken was boneless breast pieces and they were served with the balsamic sauce and portobellos over the top.

Any suggestions how to re-create this dish? I think I will need to marinate the chicken first but then still have some sauce to saute the shrooms and serve over the top. I don't have a grill, so will need to bake/broil the dish.



I'm not good in the kitchen so I will need specifics, especially as it relates to proprotions of ingredients for the sauce.



THANKS!
Can someone help me re-create this restaurant dish at home?
try searching foodnetwork.com. I found the following recipe which sounds similar but its made with a different kind of mushrooms and the chicken is not marinated. you could maybe change it by marinating the chicken in the garlic and balsamic vinegar and add around 1 tablespoon of chopped fresh rosemary leaves and a teaspoon of honey to the marinade. Grill the chicken and saute remaining marinade with the mushrooms (you could replace the crimini mushrooms with portabellos) until mushrooms are softened, add white wine and chicken broth and cook until sauce is thickened (you could whisk in a little bit of flour to help thicken the sauce if needed). Salt and pepper to taste and pour over chicken. No guarentees!



Balsamic Chicken Breasts Recipe courtesy Junior League Celebration Cookbook

Show: Cooking Live



4 boneless chicken breasts, split

Salt and freshly ground pepper

2 tablespoons flour

2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon unsalted butter

3 cloves garlic, minced

8 ounces fresh porcini mushrooms, sliced

1/4 cup balsamic vinegar

3/4 cup chicken broth

3 tablespoons white wine



Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.
Reply:See if you can find this recipe at www.copykat.com
Reply:This is a recipe for Capri Pollo. It's the closest one i know.



? 2 chicken breasts (4 to 5 oz each)

? 12 oz Tre Fungi (see recipe)

? 1 tablespoon olive oil

? 4 oz white wine

? Pinch of salt

? Pinch of pepper

? 3 oz smoked mozzarella, sliced

Tre Fungi mix ingredients



? 2 oz butter

? 1 oz olive oil

? 1/2 oz porcini, dried (soak in 1/2 cup hot water; chopped fine)

? 8 oz Portobello, sliced thin

? 10 oz common mushrooms (button mushrooms), sliced

? 1 tsp rosemary, fresh and minced

? 1/2 tsp salt

? 1/2 tsp pepper

? 1 Tbsp parsley

? 2 tsp garlic







. Sauté chicken in olive oil



2. When nicely brown, flip and repeat on the other side



3. Top each breast with cheese and melt in salamander, toaster oven or oven



4. Place on a plate



To make the Tre Fungi mix:



1. Sauté sliced Portobello and sliced button mushrooms in oil and butter



2. When mushrooms begin to lose their water, add garlic, rosemary and porcini



3. Sauté for 10 minutes



4. Add porcini liquid



5. Bring to a boil, add salt and pepper



6. Remove from heat



7. Bring to room temperature and add parsley



8. Chill



Serving directions:



1. Heat Tre Fungi with white wine in a separate pan until it starts to bubble



2. Pour on top of chicken and serve



you can replace wine with red wine balsamic vinegar. Hope it helps!

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