Now let me first start off by saying that I am in love with Asian market around the corner from apartment. I always am finding interesting items there as well as items that I use regularly at such reasonable prices. Case in point was on my most recent trip. I was going down the produce aisle and could not believe what I saw. There were giant oyster mushrooms that looked so fresh and had been cleaned of any dirt that can sometimes plague store bought mushrooms. Well I was going to buy these amazing looking mushrooms but then I happened to look at the price and my jaw almost dropped open. The price for 0.75 lbs of oyster mushrooms was only $4.19 (I confirmed at my local Stop & Shop the price for 8 ounces of oyster mushrooms was $4.99). So with my superb mushroom deal in hand along with my other small purchases I headed on home to try and figure out what to cook for dinner.
Since I know that an oyster mushroom’s taste is delicate and could get lost in a heavy or powerfully flavored sauce, I came up with the recipe below. Now in this recipe I use Chardonnay for the white wine but any wine that you like could be substituted. If you don’t like white wine I would just substitute either chicken or vegetable stock for the white wine. I served this dish over rice and it tasted delicious but you could serve it over pasta as well. I didn’t get a chance to take a picture of the finished dish as my fiancee and I devoured the entire dish as soon as it cooled to an acceptable temperature to consume since it smelled so heavenly while cooking.
Makes 4-5 servings
Prep Time: 10 minutes
Cook Time: 23 Minutes
Total Time: 33 Minutes
1 Pound of Chicken Breast Tenders, halved
0.75-1 Pound of Oyster Mushrooms, roughly chopped (make sure to leave the mushrooms in a little bit bigger pieces as they will shrink when cooking)
4 Cloves of Garlic, minced
2 Tablespoons of Salt
2 Tablespoons of Pepper
1 Tablespoon of Dried Basil
1/2 Cup of Fresh Parsley, finely chopped
3 Tablespoons of Olive Oil
2 Cups of White Wine
1 Cup of Chicken Broth
Take the halved pieces of the chicken breast tenders and season with 1 tablespoon of salt and 1 tablespoon of pepper. Set aside. Take the lemon and zest the whole lemon rind and put in a small bowl. Juice all the whole lemon into the bowl with the lemon zest. Set aside.
Take a large saucepan and heat the olive oil over medium heat. Take the seasoned chicken breast tenders and put them in the heated saucepan. Cook until the chicken breast tenders are browned on all sides and cooked almost all the way through, about 12 minutes. Next add the lemon juice/zest mixture, garlic and mushrooms to pan. Cook until the garlic is golden and the mushrooms are barely cooked through, about 3 minutes. Add the chicken broth, white wine, dried basil and parsley to pan. Bring to a boil and then reduce heat to low and cook for 8 minutes or until the liquid has reduced by half.
Finally, remove from heat and serve immediately over rice or your favorite pasta. I prefer it over white rice as it really complements the subtle flavor of the dish. Enjoy.