Chicken Medallions in a Portabella Mushroom Sauce
I was starting to think I'd lost my touch. The last couple of things I had made were either only ok, or a complete FAIL. I hate that. So, I got some boneless, skinless chicken boobies and some portable mushrooms. It's hard to screw up fungus's. AND! I cheated and got 2 containers of pre sliced baby portables. I dumped them in a bag with a nice all purpose marinade and let em soak up all that yummy goodness.
Marinade:
Worshirshire sauce 1/4 Cup (Shuddap. No one in the WORLD can spell it, let alone SAY it)
Beer. Lager, or Amber. Please don't use Coors Light or Budweiser. They aren't beer. 1/2 12oz beer.
BBQ Sauce. A couple good dollops. Maybe 4 or 5 TBS
A Pinch of Kosher salt
A Dash of Pepper
That's it folks. Let em soak. Give em a flip if you think about it. Make sure they alllllll get some. You can leave them in the fridge all day, or do ahead if you want. You'll know when they are good and marinated, the mushrooms will be darker than when they started.
While that's getting going get out 2 chicken boobies. Cut off the remaining fat bits and make sure there's no back bone in there. Some of hose butchers just absolutely suck and getting all of it. Now hold it with one hand an make yourself some medallions. Try and keep them all about the same thickness huh? Makes cooking them easier.
Heat up your frying pan and coat with olive oil. Make sure the bottom of the pan is coated so those chickens don't stick. Throw in your pieces and give them a minute, use a wooden spoon and stir them making sure to get all the bits. Cook them until they just turned white then get um out of the pan.
Put the pan back on the heat, turn it down to a low heat and drop in 2 to 3 TBS butter and a few glugs of olive oil. Now add in flour to make a roux. Just enough to make a paste. You can always add more butter or flour. Keep stirring until it's all combined. You want to keep this on the heat until it starts turning brown. You don't really want a light roux for this. It's really ok if it's sticking to the pan, just keep working it around making sure there are no lumps. You can use a whisk but I like that same wooden spoon.
Once it's nice and brown go ahead and dump in the whole bag of mushrooms and marinade. Stir stir stir to get that roux incorporated. Lid it and walk away for 3 or 4 minutes. When you come back all that liquid should be all pasty from the roux, yes? Take one can of chicken broth and dump that in and stir until good and incorporated. Lid it and wwaaaaaalk away again. Those little mushrooms have some cooking to do. Now, if you've never used portable mushrooms before they don't shrink up like button mushrooms do. Stir randomly for about 10 minutes then uncover so the sauce can reduce. It should smell WOOOONDERFUL in your house right now. You can cook this down for up to 20 minutes just keep stirring now and again to make sure nothings sticking. If it gets too thick add a little more broth, or be like me and add just a liiiiiiitle bit of heavy cream. Shhhhh... don't tell.
I like to serve this over rice with RR's Roasted Broccoli. You can use any kind of rice you want, plain rice, a Pilaf, some kind of A Roni, or even egg noodles if you like. Just make sure it's not too salty, the chicken stuff is plenty salty enough. You could even turn this Vegetarian and use vegetable stock, and throw in a bunch of veggies instead of chicken. It still would be good.
Marinade:
Worshirshire sauce 1/4 Cup (Shuddap. No one in the WORLD can spell it, let alone SAY it)
Beer. Lager, or Amber. Please don't use Coors Light or Budweiser. They aren't beer. 1/2 12oz beer.
BBQ Sauce. A couple good dollops. Maybe 4 or 5 TBS
A Pinch of Kosher salt
A Dash of Pepper
That's it folks. Let em soak. Give em a flip if you think about it. Make sure they alllllll get some. You can leave them in the fridge all day, or do ahead if you want. You'll know when they are good and marinated, the mushrooms will be darker than when they started.
While that's getting going get out 2 chicken boobies. Cut off the remaining fat bits and make sure there's no back bone in there. Some of hose butchers just absolutely suck and getting all of it. Now hold it with one hand an make yourself some medallions. Try and keep them all about the same thickness huh? Makes cooking them easier.
Heat up your frying pan and coat with olive oil. Make sure the bottom of the pan is coated so those chickens don't stick. Throw in your pieces and give them a minute, use a wooden spoon and stir them making sure to get all the bits. Cook them until they just turned white then get um out of the pan.
Put the pan back on the heat, turn it down to a low heat and drop in 2 to 3 TBS butter and a few glugs of olive oil. Now add in flour to make a roux. Just enough to make a paste. You can always add more butter or flour. Keep stirring until it's all combined. You want to keep this on the heat until it starts turning brown. You don't really want a light roux for this. It's really ok if it's sticking to the pan, just keep working it around making sure there are no lumps. You can use a whisk but I like that same wooden spoon.
Once it's nice and brown go ahead and dump in the whole bag of mushrooms and marinade. Stir stir stir to get that roux incorporated. Lid it and walk away for 3 or 4 minutes. When you come back all that liquid should be all pasty from the roux, yes? Take one can of chicken broth and dump that in and stir until good and incorporated. Lid it and wwaaaaaalk away again. Those little mushrooms have some cooking to do. Now, if you've never used portable mushrooms before they don't shrink up like button mushrooms do. Stir randomly for about 10 minutes then uncover so the sauce can reduce. It should smell WOOOONDERFUL in your house right now. You can cook this down for up to 20 minutes just keep stirring now and again to make sure nothings sticking. If it gets too thick add a little more broth, or be like me and add just a liiiiiiitle bit of heavy cream. Shhhhh... don't tell.
I like to serve this over rice with RR's Roasted Broccoli. You can use any kind of rice you want, plain rice, a Pilaf, some kind of A Roni, or even egg noodles if you like. Just make sure it's not too salty, the chicken stuff is plenty salty enough. You could even turn this Vegetarian and use vegetable stock, and throw in a bunch of veggies instead of chicken. It still would be good.
Comments