Burgundy Chicken with Mushrooms
#28433 - 11/22/03 07:22 PM
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joanmarie
Reged: 11/09/03
Posts: 667
Loc: iowa
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4 boneless chicken breasts
8 oz fresh mushroom, sliced
1/4 cup finely chopped onion
2 medium cloves garlic-minced
2 T cooking wine
1/4 t salt
Spray a lalrge nonstick skillet with Pam. Heat over medium high heat for 1 minute. Add chicken and cook for 5 minutes, turn pieces over and cook for 4-5 minutes, or until beginning to brown on outside and no longer pink in center. Put chicken on a plate.
Add mushrooms, onion, garlic, and wine to anhy pan residue. Cook for 2 minutes.
Add chicken and its juices. Cook for 5 minutes or until mushrooms just gegin to brown slightly.
To serve, place chicken on a platter. Spoon mushroom mixture on top. Sprinkle with salt, then with parsley.
This recipe was taken and modified slightly from The New American Heart Association Cookbook 25th Anniversary Edition.
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Yummy! My mouth is salavating as I read this recipe...  It might taste good if you saute some diced mushrooms in a tiny bit of EVOO and through it on top... just a thought. Thanks for thinking of us, Joanmarie!
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"The most wasted of all days is one without laughter." -- e e cummings
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What's EVOO? I agree...this recipe sounds phenomenal! Now I just have to convince my hubby to try something with mushrooms If not, I'll just make it for myself anyway...it sounds so tasty! Thanks for the great recipe Joanmarie!!! 
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Formerly known as Ruchie
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EVOO - extra virgin olive oil
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LOL That's too cute! Abbr. for everything!!!!!!!!!!
Thanks Mags for fillin' me in...as always...
*hugs*
Ruchie
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Formerly known as Ruchie
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No problem - I learned that from Rachel Ray. 
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How Funny! Thats where I learned it too. I love her show, but now don't find many of the recipes IBS friendly. She is fun to watch.
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I know - I love her show too! She cracks me up! She sure loves her garlic, and she's always running around saying Yum-O! lol I have a couple of her cookbooks, and I just adapted one of her recipes last week for Shrimp Primavera with Bow Tie Pasta. It came out really good! 
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that's where i learned it too! we are all cooking channel dorks. AWESOME!!
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"The most wasted of all days is one without laughter." -- e e cummings
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I'm a CCD! LMBO
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haha -nt-
#28583 - 11/23/03 06:52 PM
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Shanna
Reged: 11/15/03
Posts: 471
Loc: Atlanta, GA, USA
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"The most wasted of all days is one without laughter." -- e e cummings
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Mags,
Thanks for the recipe. I'm always looking for good main dishes. Your post made me laugh. I wish you guys weren't so far away from Iowa. Going out to dinner would be a million laughs. Are pine nuts O.K.?
Joan
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I've never had a problem with them. I usually only use a littel bit (no more than a tablespoon or so) on pasta dishes. And they are so good! Have you ever had them? I got hooked on them with a recipe I have for asparagus & pignoli on pasta. So good! As a matter of fact, I'm having that for dinner tonight. What a coincidence!
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I was until my girls decided it was Disney channel all day long. Even when the TV is off it is on Disney. If I get a chance to have the remote they are so loud you can't hear the TV. Maybe in a few years.
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I love pine nuts, brazil nuts, and macadamia nuts. I used to eat them plain, but since following Heather's diet I stopped. When you use them do you grind them up?
Thanks,
Joan
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I can relate. We either have the disney channel or nickelodeon. Now that I have another little one we also have to watch the Wiggles and Dora the Explorer much to the dismay of the older kids. Once in a while my daughter likes to watch the cooking channel, but the recipes aren't really IBS friendly.
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With pine nuts I just eat them whole, because they are so tiny anyway. When I use walnuts for breads when I chop them up they come out to about the same size or even a little bigger, so I figured they should be okay. So far I've been fine with them.
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I was ranting about Dora to some of my friends the other day. They thought I was out of my mind. Can you explain why Dora has to stop and think when a little wild cat is dangling from a tree branch that is about to break? Don't stop and think just go and help. How about the soccer game she had to get to right away so her cousin's team wouldn't forfeit and she has to stop ever two minutes to think? What is up with that? Wiggles are just as bad. The girls love the new network wiggles. That is a bit more tolerable. Jo Jo's circus drives me crazy too.
How old are you children, joanmarie?
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You started a very animated conversation between my 8 and 11 year old. They agree with you about Dora and are always criticizing her. Poor Marshall doesn't stand a chance (he is 21 monthes and was a BIG surprise). How old are your kids? Are they old enough to watch the Amanda Show and All That on Nickelodeon? Those shows drive me crazy!
Joan
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I made this last night and it was REALLY good! Thanks for the recipe!
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- Jennifer
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My girls are almost 4 and 6 so not old enough for nickelodeon but old enough for Nick Jr. Have you seen rubadubbers? Talk about stupid. My husband and I wanted to shut it off today. Please don't make me watch that again.
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Mags,
Thanks for all the great tips. I would be interested in the asparagus recipe. My daughter would love that. What else do you put the pine nuts on?
Joan
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Here it is. But, I'm not sure how many others will be able to tolerate it. You may want to drop back on the asparagus, or up the pasta part. I don't have any problems with this recipe though. You could even serve this with some crusty bread to up your soluble.
Aspargus & Pignoli on Pasta
from The Med Diet
Serves 1 - can double, triple, etc.
1 cup short pasta
2 tsp olive oil
1 clove garlic chopped
1 cup asparagus cut in bite size pieces
1 T. pignoli (pine nuts)
1 T. lemon juice
2 T. soy parmesan
Cook pasta. Meanwhile, heat oil over med/high heat. Note: the whole time you're cooking this, stir often. Add garlic. Cook 1-2 minutes. Add asparagus. Cook 2 minutes. Add pignoli. Cook about 5 minutes, until asparagus is tender. Add lemon juice and stir. Seve over pasta and sprinkle with soy parmesan.
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Thanks Mags, this recipe looks great.
Joan
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WOW!
#30062 - 12/04/03 03:44 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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THIS RECIPE IS INCREDIBLE!!! I confess I added a little more wine -- and perhaps a little crushed rosemary -- but WOWWWWWW! It's SOOO quick and easy -- AND my husband asked for seconds.
JoanMarie, you DONE GOOD!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I'm really glad you liked it. It is one of my favorites too.
Joan
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Can you tell me which types of wine are cooking wine? Can you use any type?
Thanks!
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I go to the section of the grocery store that has vinegar, salad dressing, etc. There they have several types of cooking wine to choose from. I believe there are differences from regular wine, but I don't know the specifics of this.
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I used Sherry in mine.
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- Jennifer
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Quote:
I go to the section of the grocery store that has vinegar, salad dressing, etc. There they have several types of cooking wine to choose from. I believe there are differences from regular wine, but I don't know the specifics of this.
The big one that I know of is that "cooking" wine from the grocery store is salted so it's not drinkable (that's why they can sell it at the grocery store and not the liquor store). Personally, I'd go to the liquor store and buy a bottle of cheap-but-not-sketchy wine and use it in the recipe, then you can freeze the rest in ice cube trays to use in other recipes later on....
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hi i want to try this recipe but i am new here and new to cooking in general. this recipe says use 2 T of wine, is that table spoons? and 1/4 t of salt, is that teaspoons? just want to be sure before i make it.
thanks all:)
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T is tablespoons, and t is teaspoons. Hope it comes out as terrific as it sounds!
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thank you so much. i cant wait to try this out this weekend:)
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I make it all the time and it is absolutely delicious!
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- Jennifer
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I made this the other night and it was wonderful - a very rich taste, more like beef than chicken.
As per Bev's suggestion, I used more wine (1/4 cup of Merlot rather than cooking wine) and about 1/2 teaspoon of dried rosemary. I also bumped the salt to 1 teaspoon to compensate for not using cooking wine. I used a couple of teaspoons of olive oil rather than the Pam and I cooked the chicken longer in the sauce - I have this thing about chicken being really, really done. I served it over noodles - it was excellent.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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