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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Duxelles is a thick mixture of finely chopped mushrooms, shallots, and seasonings cooked slowly to evaporate the liquid and intensify the mushroom flavor. Drizzling with half-and-half at the end pulls the flavors together. Ingredients:
3 cups fresh parsley leaves (about 1 bunch) |
2 large shallots, peeled and quartered |
4 cups coarsely chopped mushrooms (about 3/4 pound) |
1 tablespoon olive oil, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
1/8 teaspoon ground red pepper |
2 teaspoons bottled minced garlic |
4 (4-ounce) skinless, boneless chicken breast halves |
1/4 cup half-and-half |
Directions:
1. Place parsley and shallots in a food processor, and process until shallots are finely chopped. Add mushrooms; process until finely chopped, scraping sides of bowl occasionally. Place the mushroom mixture in a deep-dish 10-inch pie plate. Microwave at HIGH 12 minutes, stirring every 4 minutes. Stir in 1 teaspoon oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper.
2. Combine 2 teaspoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, garlic, and chicken in a bowl; toss well. Arrange chicken spokelike on top of mushroom mixture. Drizzle with half-and-half. Cover with plastic wrap; vent. Microwave at HIGH 7 minutes or until done.
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