Chicken Duxelles; Roma & Eataly

We’re back!

Actually, more of us are back than left as son, nephew and sister-in-law came back with us.

That means I went from not cooking for 2 weeks to cooking for 5.

I was prepared, however…. Knowing me as well as I do, I planned a menu and made a shopping list before I left. The best part was that I was able to get that huge leg of lamb out of the freezer. That recipe will have to wait, but I’m telling you in advance it was fantastic!

We’ve been having fun doing the local tourist stuff and the weather has been perfect.

Guapa was ecstatic to see us and cried for an hour – with joy, I assume. We are slowly getting back into our new routine without Bonnie.

I use mushrooms all year long, but I tend to use them more often and in greater quantities in fall when they are in season.

This is a great way to dress up a simple chicken breast.

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Chicken Duxelles

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Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I cut the chicken breasts in half for a nicer presentation. 

• Author: Katie Zeller
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Chicken

Ingredients

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• 2 chicken breasts, boneless, skinless
• 1/4 cup (2oz, 60ml) white wine
• 1 tbs olive oil 
• Duxelles Sauce:
• 2 shallots (2oz, 60gr)
• 4oz (120gr) mushrooms
• 1 tbs olive oil
• 1/2 tsp paprika
• 1/4 cup (2oz, 60ml) white wine
• 1/4 cup (2oz, 60ml) chicken stock
• 1 tbs tomato paste
• 1 tsp dried parsley
• 1/2 tsp dried rosemary 

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Instructions

• Duxelles:
• Finely chop the shallots and mushrooms. 
• Heat the butter in a medium nonstick skillet over medium heat until bubbly. 
• Add the shallots and mushrooms and sauté, until golden brown, 6 – 8 minutes. 
• Add the white wine and scrape up any brown bits.
• Cook until wine is almost completely reduced, about 1 tbs left. 
• Add stock, tomato paste and herbs. 
• Stir well, simmer until thickened. 
• Remove from heat and cover to keep warm. 
• Chicken:
• Heat olive oil in medium nonstick skillet.
•  Add chicken breasts and sauté until golden, about 5 minutes per side. 
• Add white wine. Cover, reduce heat and simmer for 10 minutes. 
• Arrange on Duxelles and serve.

Notes

I used the brown, cremini mushrooms for this but you can use any mix of field and forest mushrooms you like.

Keywords: chicken breasts, mushrooms, duxelles

A week in Rome followed by a week in Tangier…. I may have a few photos.

I need time to go through them and sort the good for the terrible which, since family is still with us (Yay!) I don’t have.

But this is a food blog, not a travel blog, so I’ll show you the food first.

Have you heard of Eataly?

How could we be in Rome with going to to Eataly Rome?

It’s not the original store… still.

There was cheese:

And wine:

And beer:

And fun stuff….

Oh, yes… a bit of olive oil

There was more… a lot more: chocolate, fresh vegetables, ham, sausages, cannabis, rices and pastas, even cosmetics.

We could have spent a lot of money there….. It would not be good for my bank account, or my waistline, if there were an Eataly near me.

Next: antiquities.

Or maybe art…..