Chicken Breasts with Oyster Mushrooms
Oyster mushroom season usually kicks off after the first autumn rains. October is a wonderful time to try this dish with your fresh collections.
by Southern Idaho Mushroom Association (SIMA)
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Pleurotus ostreatus. © Tom Minh Van (CC-BY-NC) (from inaturalist.org, obs. 253773500)
Method
Pound chicken breasts between wax paper till slightly flattened.
Add salt and pepper to taste.
Roll in flour till lightly coated
Heat butter and oil in large skillet.
Sauté chicken over low heat for 3 minutes on each side.
Add mushrooms and cover skillet. Simmer for 10 minutes,
Add cream and simmer uncovered for 10 minutes.
Transfer chicken to serving dish and keep warm.
Add wine to skillet and bring to a boil.
Cook till thick and creamy.
Pour over chicken.
Garnish with sprigs of cilantro.
Recipe contributed:
October
1993
This recipe was originally printed in the March 1993 issue of the Southern Idaho Mushroom Association newsletter. As that issue appears to be out of print now, we're sharing it here for our members.
Objective:
Main course
Total Time:
About an hour
Yield:
Serves 4
Suggested Mushrooms:
- Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
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Ingredients
4 Skinless, boneless chicken breasts
2 Tbsp. olive oil
Salt and pepper to taste
1/2 Lb. sliced oyster mushrooms
3 Tbsp. flour
1 Cup heavy cream
2 Tbsp. butter
1/4 Cup dry white wine