Gisela's Chicken with Porcini Mushrooms & Sweet Potato Rounds

Added to Recipes on Thu 06/24/2010

Chicken with Porcini Mushrooms


3 boneless and skinless chicken breasts (preferably organic), pounded with a meat mallet
1/2 cup dried porcini mushrooms
1 small onion, chopped
1 small red bell pepper, chopped
1 shallot, minced
2 tbsp grapeseed oil
1/3 cup dry red wine
1/2 cup low-sodium chicken stock
1 tsp fresh thyme leaves
1 tbsp honey-Dijon mustard
2 tsp cornstarch mixed with 2 tbsp water for thickening sauce

Freshly cracked pepper


Sprinkle flattened breasts with sea salt and freshly cracked pepper. Put mushrooms in a measuring cup and add 1/2 cup water. Heat on medium in microwave. Allow to cool and save liquid. Heat a skillet or dutch oven on medium-high heat and add oil till hot but not smoking. Add chicken and brown each side well (2 minutes each side.)

Remove chicken from pan and put on a plate. Add more oil if needed, then add onions and peppers and cook, stirring on medium until caramelized and onions are soft. Add shallots and stir, cooking 1 minute. Add red wine and increase to heat to high, boil until liquid is reduced by half. Add chicken stock, mushrooms with their liquid and fresh thyme and continue stirring and scraping pan while boiling, then reduce heat and simmer until sauce is further reduced. Add cornstarch and water mixture and increase to high until sauce thickens. Add honey-Dijon mustard and stir. Return chicken breast and any juices back to pan. Heat for a few minutes. Taste and add salt and pepper as needed.

Oven-Roasted Caramelized Sweet Potato Rounds


Sweet potatoes
1 tbsp grapeseed oil
Salt and pepper to taste

Cut sweet potatoes into 1/2-inch rounds. Add 1 tablespoon grapeseed oil, salt and pepper, stir to coat. Place wedges on cookie sheet and top with foil. Start in a cold oven (bottom heat will caramelize the sweet potatoes) and set to 400°F for 30 minutes. Turn wedges over, remove foil and bake another 15 minutes until tops are very brown.