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1 turkey breast
- 500 g mushroom mushrooms
- 2 cups dry or semi-dry white wine
- 3-4 suitable potatoes
- a few small onions
- garlic as much as you want
- olive oil
Preparation time: less than 60 minutes
RECIPE PREPARATION Turkey breast with mushrooms and potatoes:
Wash the chest and wipe. Peel the potatoes and onions and wash all the vegetables. I seasoned the breast with salt, pepper, thyme, vegeta, paprika, curry, a little soy sauce, mint, a little olive oil and I rubbed it well. Cut the potatoes in four and mix together with the mushrooms, whole onions and spices. I put the breast so spicy in the wine together with a few cloves of garlic with the peel and I put them in the fridge. Keep it for a few hours and then place the vegetables and the chest with wine in the tray, add about 2-3 cups of boiled water and cover with aluminum foil. Put it in the hot oven for 40 minutes, then take the foil and let it brown again.
Saute mushrooms with chicken breast and garlic
Very tasty combination of ingredients from the recipe Sauce of mushrooms with chicken breast and garlic, a perfect preparation for a family lunch.
I initially wanted to make a ciulama, but I didn't have all the necessary ingredients, so I quickly made this dish, which I quickly ate with hot polenta.
[ingredients title = & # 8221Ingrediente & # 8221]
- 500 gr chicken breast
- 500 gr fresh mushrooms
- 2 onions
- 1-2 heads of garlic
- approx. 0.5 cm ginger root
- 50 gr butter
- 30 ml oil
- 2 bay leaves
- 2 pieces of pickled donuts
- 1/2 bunch of green parsley
Preparation time: less than 60 minutes
[preparation title = & # 8221Preparation & # 8221]
Here's how to make a chicken breast sauce.
Wash the chicken breast, wipe it well and cut it into cubes, then season it with salt and pepper.
We wash the mushrooms, remove the film from the caps and chop them smaller, including the tails.
Peel an onion and grate it.
Peel a squash, grate it and squeeze the juice.
We clean the ginger and put it on the grater.
We wash the parsley and finely chop it.
Put the butter with the oil in a large pan, and when the butter melts, add the chicken breast pieces and sauté them for a few minutes, turning them from side to side.
Then add the onion, and after a few minutes, the well drained mushrooms and grated ginger.
Season with salt and spices, add the bay leaves, cover the pan and let the food simmer for about 20 minutes, or until the mushrooms are well penetrated.
Add the crushed garlic and the julienned donut, mix lightly with a spatula and leave the pot on the fire for another 5 minutes, then turn off the heat and add the green parsley.
How to marinate turkey meat in brine?
All turkey recipes provide for marinating meat in plain brine. A technique for tenderizing and moisturizing lean meat, which gives spectacular results. The salt water solution, sometimes with sugar and aromatic herbs, penetrates through osmosis the muscular tissues of the meat and hydrates them very well. The meat will remain tender and juicy after cooking (baking). Not even a mention of dry, sour or thick meat!
The saline solution (brine) can also be used for game or lean pork (see here some extra-tender and juicy pork chops that melt in your mouth).
Brine is prepared from cold water in which kitchen salt is dissolved: 1 teaspoon with a pinch of salt for every 250 ml of water. Immerse the meat in this salted solution and leave it in the fridge for a while. Depending on the size of the pieces, marinating can take from 2-3 hours (for slices of meat or smaller pieces), 24 hours for turkey legs or wings or 2-3 days for whole turkey. The turkey can also be marinated with beer & # 8211 see at the end of the recipe what I'm talking about.
So I marinated the turkey legs in a large bowl. I placed the turkey legs in a large bowl and poured cold water with a graduated cup over them, to know exactly how much water I put. The thighs must be well covered with water. Then I calculated how many teaspoons of salt I should put. I mixed the salt well to dissolve in water, covered the thighs with a turned plate to keep them immersed in brine and let the dish cool for 24 hours.
Don't skip this step! You will feel the difference in tenderness and juiciness of the meat kept in the brine. It's incredible! In addition, the meat draws exactly as much salt as it needs. Don't be afraid that they will be too salty.
I used 3 lower turkey legs, 1 person each. In the picture above you can see more because I used them for something else. You can also use upper legs or even turkey wings.
Chicken with rice and mushrooms & # 8211 quick and dietary recipe
Chicken with rice and mushrooms & # 8211 quick and dietary recipe. How to make rice with chicken breast and mushrooms? Fast food with rice, mushrooms and chicken pieces. Rice recipes. Recipes with chicken breast or boneless thighs. Mushroom recipes.
There are days when lunch is on the run and I don't have enough time to cook something laborious. This chicken with rice and mushrooms is a quick solution for a tasty and balanced meal. My son is a big fan of rice, so I cook them quite often.
This dish is much faster than a classic pilaf. It has many more components, more complicated cooking techniques and longer cooking time & # 8211 see here the recipe for an authentic pilaf.
To shorten these times, I often use parboiled rice, which cooks quickly and remains "grain by grain", fast-roasted chicken, as well as canned mushrooms. Instead of chicken breast you can choose boneless thighs or turkey breast. The last two are juicier, more tender.
Being a diet recipe, I was careful when dosing fats (oil, butter). As a personal note, I did not use onions at all because I like the flavors of roast meat and mushrooms of this dish. If we use a fragrant rice like basmati then it's even better! It is not wrong if you also put onions & # 8211 I indicated in the recipe when it is put.
From the quantities below it results approx. 2-3 servings of chicken with rice and mushrooms.
Bake New potatoes in the oven with mushrooms and garlic
I heated the oven well to 220 C (maximum temperature for gas). I put the tray of new potatoes in the oven and set the timer to 20 minutes (to return them). I did NOT add water to the tray! I did NOT cover the tray with aluminum foil! New potatoes are very tender and have tests full of water & # 8211 they cook much faster than old potatoes! After the first 20 minutes, I took out the tray and mixed the potatoes and mushrooms lightly with a spatula, so that they browned on all sides. What a good smell!
I put the tray back in the oven for another 20-25 minutes. I'm ready!