Wednesday, February 21, 2018
Chicken Stuffed With Garlic Mushrooms and Beet Tops
Catch The Beet Chicken
Here is a wonderful dish, boneless chicken breast stuffed with garlic mushrooms and beet tops, served with julienne'd beets and creamy mushroom sauce.
2 medium beets with tops
1 ½ cups sliced mushrooms
6 tablespoons butter
3 cloves garlic, fine diced
1⁄2 cup dry white wine
Salt & Pepper to taste
½ cup flour
1 tablespoon multi-purpose seasoning
4 chicken breasts
¼ cup milk
1 cup vegetable oil
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
Preheat the oven to 400°F.
Remove the tops from the beets. Place the beets in boiling salted water, simmer for 7 minutes, remove from the heat and run under cold water. While the beet’s boil and cool, remove the stems and veins from the beet tops, coarsely chop them and rinse under cold water.
Heat the butter in a skillet, add the beet tops, mushrooms and garlic, sauté for two minutes, add the wine and simmer until the liquid has evaporated. Taste and season with salt and pepper, allow to cool.
Place the chicken between two pieces of plastic wrap. Pound chicken breasts thin.
Place equal amounts of the mushroom beet mixture on each breast within 1/2 inches of edge.
Fold edges of chicken over filling and secure with toothpicks.
Mix flour and seasoning together. Mix the egg with the milk, Dip the chicken breasts into the flour and coat chicken, dip into the egg mixture then again in the flour mixture.
Heat the oil in a skillet and cook chicken until browned on all sides, or, brown quickly in a deep fryer.
Bake the chicken for 22-25 minutes, until thoroughly cooked and reaches 170°F on an inserted thermometer. Remove from the oven and cool for 10 minutes before slicing.
While the chicken bakes, slice the blanched beets in julienne batons, toss with the olive oil and season with salt and pepper and the thyme leaves.
Place on a baking sheet and bake in the oven with the chicken for 15 minutes.
1 tablespoon butter
2 tablespoons oil
5 cups approximately mushrooms, halved/sliced
2 sprigs fresh thyme
2 garlic cloves, crushed
1 cup 250ml cream
1 cup milk mixed with 3 teaspoons corn flour/corn starch
1-2 tablespoon lemon juice to taste
Salt & pepper to taste
2 tablespoons chopped parsley
Heat the butter and olive oil together.
Add the mushrooms to the pan with the thyme and season with salt and pepper.
Allow the mushrooms to fry until golden brown, then add the garlic and fry until fragrant.
Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
Season with lemon, salt and pepper and add the parsley.
Place the beets, slice the rested chicken and place on the beets. Smother with the sauce and serve the chicken with vegetables along with rice or potatoes.