Tag Archives: evaporated milk

Chicken & Mushrooms in Herb Sauce

Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert. May I suggesr peach up-side down cake for the dessert.

Chicken & Mushrooms in Herb Sauce

Julia Ann

Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.

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Prep Time 20

Cook Time 20

Total Time 40

Course Poultry

Cuisine Italian

Servings

Ingredients

2 large chicken breasts skinless, boned and halved
1/2 cup bread crumbs
1/4 teaspoon thyme
1/2 teaspoon rubbed sage
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup cream *
1 tablespoon olive oil
1 tablespoon butter
1 cup large fresh white button mushrooms sliced
1 tablespoon flour
1/4 cup chicken broth or more as needed

Instructions

Butterfly ** the chicken breasts and pound to make them equal thickness.
Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
Pour the cream into a bowl.
Heat the olive oil and butter in a skillet.
Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
Lay the chicken pieces into the hot oil/butter mixture.
Brown the chicken on both sides.
Remove to a plate and keep warm.
Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
Add the flour and stir to blend; add more chicken broth if too thick.
Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
Heat chicken and mushrooms in the sauce until cooked through.
Serve over rice, pasta or mashed potatoes.

Notes

*Undiluted evaporated milk can be used as cream substituter.**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness. ***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. .

Tried this recipe?Let us know how it was!

√ Benefits of Mushrooms:

They are low in calories and sodium
They are fat-free, cholesterol free, gluten-free.
They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
They have vitamin D, copper, copper, potassium and selenium.
They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www. mushroominfo.com/benefits.

Chicken & Mushrooms Herb Sauce Dinner Menu Suggestions:

: Green Beans – Red Bell Pepper Stir Fry

: Cabbage Apple Slaw-Netta Belle’s Choice

: Peach Upside Down Cake

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Creamy Rice Pudding

Rice: A dish of many flavors.

Rice is a stable grain used all over the world. This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties. The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto. Basmatic rice is an aromatic nutlike fragrance and light texture. Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice. More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice.

Brown Rice

Raw Brown Rice, 1 cup

Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and inedible is removed to get brown rice. White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.

Cooked Brown Rice, 2 cups

Health Benefits of Brown Rice

It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
< Manganese , provides antioxidant protection , helps in energy production, and lowers type 2 Diabetes Risk.
< Those eating fiber-rich food of whole grains gained less weight than when eating refined grains.
< Cholesterol is lowered by the oil in whole brown rice.
< Nutrients in whole grain protect again heart disease.

Put Rice in your Menu

After the big discussion on brown rice, I have to admit I frequently use long grain rice. Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables. I used white long grain rice.

Cooking the Rice and Milk

The Creamy Rice Pudding recipe I used is a favorite of the family. I have adapted it from Chef Ron Lock‘s recipe. I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.

Cooking Rice Pudding

Creamy Rice Pudding

Julia Ann

A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.

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Prep Time 15

Cook Time 45

Total Time 1

Course Creamy Rice Pudding

Cuisine American

Servings servings