Chicken With Mushrooms And Lemongrass Recipes

Steps:

• Heat oil in a wok or frying pan, and cook garlic, ginger, scallions, and lemongrass on medium high until the garlic is golden.
• Add peppers to pan and cook briefly before removing from heat.
• In the pan, pour in more peanut oil and heat until almost smoking.
• Add the chicken and leave it to brown.
• Fry, stirring, until golden and sticky on all sides.
• Add the mushrooms.
• When they are tender, add the spices back to the pan.
• Mix the lime juice, fish sauce, and sugar separately, then pour it into the hot pan.
• Toss in the basil or mint and eat immediately.

Steps:

• Heat a drizzle of olive oil in a frying pan and brown the chicken on all sides. Remove from the pan and set aside on a plate.
• Return the pan to the heat with a bit more olive oil. Lightly fry the red pepper and mushroom until they begin to soften.
• Add the browned chicken back into the pan, followed by the garlic, ginger, scallions, lemongrass and chili peppers. Cook for 3-4 minutes until softened.
• Pour in the coconut milk and cook for 15 minutes over a medium heat. Add the fish sauce, sugar, lime juice and mint.
• Serve with basmati rice and a garnish of mint leaves.

Steps:

• Preheat oven to 350°.
• In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
• Transfer mushrooms and onions, set aside.
• Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
• In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
• Transfer browned chicken to casserole dish and top with mushrooms and onions.
• Sauce: (*I double sauce recipe).
• Add 1 - 2 T of butter to skillet, melt over low/medium heat.
• Add reserved flour (may need a bit more) to the butter and whisk until well blended.
• Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
• Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
• Serve over rice (*Basmati is my favorite).
• NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
• If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
• Revised & made for dinner: 10/29/07.

Steps:

• Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
• Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.