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Panfried chicken with ancho chiles and mushrooms
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| Artist: |
_ |
| Categories: |
Chicken, Exotic, Fried, Poultry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 8
| tbsp | Unsalted butter | | 1
| med | Onion, , sliced | | | Salt and freshly ground blac | | | -k pepper | | 4
| | Garlic cloves, , sliced | | 1/2
| lbs | Oyster mushrooms, , cleaned | | | -and sliced | | 1/2
| lbs | White mushrooms, , cleaned | | | -and sliced | | 1
| cup | Dry white wine | | 4
| | Dried ancho chiles, wiped | | | -clean, -- stemmed and seede | | 2 1/2
| cup | Chicken stock | | | Juice of 1 lime | | 1/4
| cup | Olive oil | | 3
| large | Boneless chicken breasts | | | -with skin, -- split |
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Procedures:
| 1 | Recipe by: too hot tamales show #th6157 melt 4 tablespoons of the butter in a medium saucepan over moderate heat. | | 2 | S meanwhile, place the ancho chiles over a burner and toast all over just unt add the chicken stock to the pot and boil about 12 minutes. | | 3 | Transfer to a b preheat the oven to 350 degrees. | | 4 | Season the chicken breasts well with salt and pepper. | | 5 | Heat a large dry skil meanwhile, finish the sauce by thinly slicing the remaining toasted ancho p coat the serving plates with the sauce. | | 6 | Top each with a browned chicken bre yield: 6 serving |
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