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Quick Fix: Wild mushrooms add rich taste to chicken

MCT
Orange juice, honey, sage and thyme flavor chicken breasts with a burst of the woods from wild mushrooms. Serve with brown rice and broccoli. (MCT)
By Linda Gassenheimer
Tuesday, Dec. 4, 2012, 8:52 p.m.
 

Orange juice, honey, sage and thyme flavor chicken breasts, with a burst of the woods from wild mushrooms.

For the wine, choose a wood-aged sauvignon blanc.

Linda Gassenheimer is a food writer for the Miami Herald.

Honey Orange Chicken With Wild Mushrooms

2 chicken breasts, with bone (8 ounces each), without skin and wings

Olive oil cooking spray

½ teaspoon dried sage

½ teaspoon dried thyme

Salt and freshly ground black pepper, to taste

2 tablespoons honey

1 tablespoon orange juice

1 teaspoon olive oil

3½ ounces shiitaki mushrooms, sliced (about 1½ cups)

2 medium-size cloves garlic, crushed

Heat the broiler and line a baking tray with foil.

Remove the fat from the chicken breasts. Coat the baking sheet with olive oil cooking spray and place the chicken, bone side down, on the tray. Coat the chicken with cooking spray.

Sprinkle the chicken with sage and thyme, and season with salt and pepper. Broil for 10 minutes. Turn and broil for 5 minutes more. Check to make sure the chicken is cooked through. A meat thermometer should read 165 degrees. Or, cut a slit in the chicken to the bone and pull the meat away. There should be no pink or red meat.

While the chicken broils, mix the honey and orange juice in a small bowl. Heat the olive oil in a small nonstick skillet over medium-high heat and add the mushrooms and garlic. Saute for 2 minutes over medium heat. Stir in the honey and orange juice. Season with salt and pepper. Remove from the heat.

Place the chicken on dinner plates and pour the tray juices on top. Spoon on the mushrooms and sauce.

Makes 2 servings.

Nutrition information per serving: 310 calories, 8 grams fat (2 grams saturated), 108 milligrams cholesterol, 38 grams protein, 22 grams carbohydrates, 1 gram dietary fiber, 205 milligrams sodium

Brown Rice and Broccoli

½ pound broccoli florets (about 3½ cups)

1 package microwave brown rice (1½ cups cooked)

2 teaspoons olive oil

Salt and freshly ground black pepper, to taste

Place the broccoli in a microwave-safe bowl and microwave on high for 2 minutes. Remove the broccoli from the heat and set it aside. Microwave the rice according to package instructions. Measure 1½ cups of rice, and add it to the bowl with the broccoli, reserving the remaining rice for another time. Add the olive oil to the bowl, and season with salt and pepper. Toss well.

Makes 2 servings

Nutrition information per serving: 255 calories, 8 grams fat (1 gram saturated), 0 cholesterol, 8 grams protein, 36 grams carbohydrates, 2 grams dietary fiber, 45 milligrams sodium.

Shopping list:

Here are the ingredients you'll need for tonight's Quick Fix Dinner in Minutes:

To buy: 2 8-ounce chicken breasts with bones, without skin and wings; olive oil spray; 1 small bottle dried sage; 1 small bottle dried thyme; 3 13 ounces shiitaki mushrooms; 1 package microwaveable brown rice and 12 pound broccoli florets.

Staples: olive oil, garlic, honey, orange juice, salt and black peppercorns.

Hint:

Look for chicken breasts that are on the bone, with the wings and skin removed.

Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or emailtribliving@tribweb.com.

 

 
 


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