TANGY CHICKEN WITH SHIITAKE CRUST
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
Provided by Marian Burros
Categories dinner, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan. Boil over medium-high heat until reduced to 1/2 cup. Add chicken broth and tomato paste, boil until reduced to 1 cup. Strain through a fine sieve, pressing to extract liquid. Season with salt and pepper. (Can be prepared a day ahead.)
- For the chicken, heat olive oil in a large heavy skillet over medium-high heat. Add mushrooms, shallots and garlic and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Cool completely. Season with salt and pepper.
- Remove small fillets from underside of each chicken breast and place in a food processor. Pulse until chicken forms a smooth paste. Add mushroom mixture and pulse until coarsely chopped.
- Line a large baking sheet with parchment paper. Pat chicken breasts dry. Pound them lightly between 2 sheets of waxed paper to an even thickness. Season with salt and pepper. Divide mushroom mixture into 6 parts. Place a 12-inch piece of plastic wrap on a work surface, placing 1 part of the mushroom mixture in the center. Fold the plastic in over the mushroom mixture and pat it to an even thickness, slightly larger than the chicken breasts.
- Pull back plastic and place 1 breast, rounded side down, on top of the mushroom mixture. Gather plastic tightly around the chicken breast until mushroom mixture adheres to the top and sides of the chicken. Unwrap and gently invert the breast, uncoated side down, onto baking sheet. Carefully peel away plastic. Repeat with remaining breasts and mushroom mixture. (Can be prepared ahead and refrigerated; bring to room temperature before baking.)
- Preheat oven to 350 degrees. Bake chicken for 12 minutes (10 minutes for medium or small breasts). Remove from oven and let stand for 12 minutes; chicken will continue to cook. Slice breasts diagonally. Arrange each breast on a plate, fanning out slices. Reheat sauce over medium high heat. Stir in chervil. Whisk in the butter and ladle around chicken. Serve immediately.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 84 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 16 grams, TransFat 0 grams
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Jody Jennings
[email protected]I've made this recipe several times and it's always a hit. The chicken is always moist and flavorful, and the shiitake crust is crispy and delicious. I highly recommend this recipe!
brahim mehmetaj
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is always delicious and the shiitake crust is a nice touch.
Sbonile Khumalo
[email protected]I'm not a big fan of shiitake mushrooms, but I thought I would give this recipe a try anyway. I was pleasantly surprised! The shiitake crust was not overpowering and it added a nice umami flavor to the chicken.
Delilah
[email protected]This is my go-to recipe for chicken. It's easy to make and it always turns out great. The chicken is moist and flavorful, and the shiitake crust is crispy and delicious.
Melodie Hartsock
[email protected]I love this recipe! The chicken is always cooked perfectly and the shiitake crust is so flavorful. I always get compliments when I make this dish.
Dee Nowver
[email protected]I've made this recipe several times and it's always a hit. The chicken is always juicy and flavorful, and the shiitake crust is crispy and delicious.
Hritish Singh
[email protected]This recipe is easy to make and it's a great way to impress your guests. The chicken is always a hit!
ANAN RAI
[email protected]I'm not a fan of chicken, but I thought I would give this recipe a try anyway. I was pleasantly surprised! The chicken was moist and flavorful, and the shiitake crust was delicious.
Amina Benini
[email protected]This recipe is a great way to use up leftover chicken. I had some rotisserie chicken that I needed to use up, and this recipe was perfect.
Laurea Stith
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavor of the shiitake crust.
Naz naazz
[email protected]This recipe was a bit too spicy for my taste, but my husband loved it. I think I will try using less chili sauce next time.
Maria Valle
[email protected]I followed the recipe exactly, but my chicken turned out dry. I'm not sure what I did wrong.
Arslan arshad Arslan arshad
[email protected]This recipe is a keeper! The chicken was juicy and tender, and the shiitake crust was crispy and flavorful. I will definitely be making this again.
Bernard Ibrahim
[email protected]I'm not a big fan of shiitake mushrooms, but I thought I would give this recipe a try anyway. I was pleasantly surprised! The chicken was moist and flavorful, and the shiitake crust was not overpowering.
MARY HANANIYA
[email protected]I made this recipe for a dinner party and everyone loved it! The chicken was cooked perfectly and the shiitake crust was a unique and tasty addition.
kaimai Chase
[email protected]This recipe was easy to follow and the chicken turned out great! I loved the crispy shiitake crust.
Carzychild Childcarzy
[email protected]The chicken was a bit dry, but the shiitake crust was delicious. I think I will try using a different type of chicken next time.
Zidaan Mohamed
[email protected]This recipe was a hit with my family! The chicken was moist and flavorful, and the shiitake crust added a nice umami flavor. I will definitely be making this again.