This is a simple hearty supper for when you’re craving something warm and savory.
It's easy to prepare and requires only basic ingredients. It’s also super healthy! And once you roast a batch of whole Shiitakes in the oven, you’ll become a fan of the method.
Shiitakes’ meaty texture and robust flavor are well suited to dry roasting – their woodsy flavors deepen through caramelization, and the mushrooms retain their shape, color, and texture under high heat. Roasted shiitakes make a great accompaniment to all poultry, red meat, wild game, and salmon. They’re also hearty enough to stand alone as the star of a vegan meal.
Add a crunchy green vegetable on the side, and you’ve got the perfect dinner.
For garnish, use scallions, or any of your favorite fresh herbs – rosemary, thyme, parsley, sage.
For beverage pairings, choose high-acid, dry white wines to balance the rich earthy flavors of the meat and mushrooms – a crisp, citrusy sauvignon blanc, a classic burgundy, blanc de blanc champagne, or sparkling rosé. For reds – an unoaked Pinot Noir, or medium-bodied French burgundy. For richer, full-bodied reds, go with Syrah or spicy Grenache.
4 small boneless chicken breast halves (about 1-1 ¼ lbs)
1 cup all-purpose flour
Salt and freshly ground pepper
2 Tbl butter
2 Tbl regular olive oil
Juice of half a lemon
¼ cup scallions, sliced thin
¾ lb of fresh Shiitake mushrooms, cleaned and left whole
3 Tbl sunflower oil (or substitute regular olive oil, not extra virgin)
Preheat oven to 425˚
Gently clean mushrooms by brushing off any dirt, or use a damp towel, then pat dry.
Carefully toss mushrooms in large bowl with 3 tablespoons oil, salt, and pepper.
Roast mushrooms in a heavy cast iron skillet, or parchment-lined baking sheet, for 20-25 minutes on the middle rack.
Note: High-heat roasting requires oils with high smoke points. Sunflower oil has a mild, neutral taste that allows the mushroom flavor to really shine through, and a high smoke point of 450˚. Another option is regular, unrefined olive oil, which has a smoke point of 465˚ -
Avoid extra virgin olive oil, as it has a low smoke point (325˚) and will turn bitter at high heat, giving foods an ‘off’ flavor and destroying key nutrients.
Brine chicken breast halves for 30 minutes in 3-4 cups cold water with 3 tsp salt.
Pat dry with paper towels and cut each piece of chicken in half horizontally.
Place each piece of chicken between 2 sheets of parchment paper.
Using the smooth side of a meat mallet, pound each piece to ¼ inch thickness.
Mix flour with generous amount of salt and pepper in a shallow dish.
Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
In a large skillet, heat 2 tablespoons each of butter & oil over medium-high heat until hot.
Brown the chicken in batches, turning once, about 2-3 minutes each side.
Transfer to a serving platter and keep warm. When mushrooms are ready, garnish the chicken with fresh squeezed lemon juice and thinly sliced scallions (cut on bias).
Then simply enjoy!
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