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July 29, 2018

Wild Mushroom Chicken

July 29, 2018/ Lucy Waverman

INGREDIENTS

4 6-ounce organic boneless chicken breasts
1/4 cup dried forest mushroom mix (or dried porcini mushrooms)
1/2 cup panko bread crumbs
Sea salt and freshly ground pepper
3 tablespoons extra virgin olive oil

METHOD

Using a grinder, process dry mushrooms until they are reduced to a fine powder. Stir together with the panko bread crumbs and 2 tablespoons olive oil, then set aside.

Preheat oven to 350 F. Season chicken breasts with salt and pepper and lightly roll them in the mushroom mixture. Heat 1 tablespoon of remaining oil in a frying pan on medium high heat and brown the breasts on all sides about three minutes a side. Transfer to a baking sheet. Bake for 12 to 15 minutes or until juices are clear. Serve over mashed potatoes with blueberry relish on the side.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Wild Mushroom Chicken

INGREDIENTS

METHOD