Food Network: Shiitake-Crusted Chicken with Creamed Mushrooms

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Shiitake-Crusted Chicken with Creamed Mushrooms
Recipe courtesy Gourmet Magazine

Ingredients
For coating:
2 teaspoons olive oil
6 ounces fresh shiitake mushrooms, stems discarded and caps chopped coarse (about
1/2 cup)
1/3 cup fine dry bread crumbs
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 large egg, beaten lightly
2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
2 tablespoons olive oil

For creamed mushrooms:
1 large shallot, minced (about 1/4 cup)

1 tablespoon unsalted butter
1/2 pound fresh shiitake mushrooms, stems discarded and caps chopped coarse
Salt and freshly ground black pepper
1/2 cup dry white wine
1 tablespoon white wine vinegar
Heaping 1/4 teaspoon dried rosemary, crumbled
1 cup heavy cream

Instructions
Prepare coating: Preheat oven to 450 degrees F.

In a shallow baking pan drizzle oil over shiitakes and toss to coat. Roast mushrooms, stirring once
or twice, 12 to 15 minutes, or until golden. Keep oven at 450 degrees F.

Mince roasted shiitake and in a shallow bowl stir together with bread crumbs, thyme, and rosemary
and season with salt and pepper. Season flour with salt and pepper. Have ready in separate shallow
bowls seasoned flour and egg.

Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg,
letting excess drip off. Coat chicken with mushroom mixture, gently knocking off excess, and
transfer to a plate. Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered,
on a rack.

In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat
until hot but not smoking and saute chicken until golden, about 1 minute on each side. Transfer
chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked
through.

Make creamed mushrooms while chicken is roasting: Wipe out skillet and cook shallot in butter over
moderately low heat, stirring, until softened. Add shiitake, salt and pepper, to taste, and saute
over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine,
vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until
thickened slightly, about 1 minute. Season mixture with salt and pepper.

Serve chicken with creamed mushrooms.