This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Portabella Chicken Provencal Casserole
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons oil
8 boneless, skinless chicken breast halves, cubed
1 1/2 teaspoon marjoram
1 1/2 teaspoon thyme
1 1/2 teaspoon rosemary, crumbled
freshly ground black pepper
1 tablespoon butter or margarine
4 fresh portabella mushrooms, chopped
3 cloves garlic, minced
1/2 cup dry white wine, optional
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup chopped green onions
directions
In a large saucepan, heat oil. Add chicken. Cook until no pink remains. Stir in marjoram, thyme, rosemary and pepper to taste. Transfer to 13 x 9 inch casserole dish.
In same saucepan, melt butter. Add mushrooms and garlic. Saute 6 to 7 minutes or until mushrooms are tender. Add while wine. Cook 2 minutes. Add to chicken mixture with slotted spoon.
Whisk flour into remaining juices in saucepan. Cook for 1 minute. Add chicken broth. Cook and stir over medium high heat until thick and bubbly. Add green onions. Cook for 1 minute.
Pour over chicken mushroom mixture. Toss lightly to coat. Bake at 350 degrees F for 20 minutes or until heated through.
Serve over bed of brown or white rice. Garnish with paprika and fresh parsley, if desired.
added by
e12345
nutrition data
303 calories, 9 grams fat, 10 grams carbohydrates, 41 grams protein per serving. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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