MAHOGANY CHICKEN BREAST WITH WILD MUSHROOM RAGOUT
BY CHEF KEVIN COTTLE
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
Want to be notified of new recipes? Click here to become a Chef Cottle fan!
INGREDIENTS:
| 2ea | 6oz chicken breast (boneless skinless) |
| 8oz | Balsamic vinegar |
| 1/2c | Sugar |
| 2c | Mushroom mix, rough cut. I like to mix portabella, domestic and shitake |
| 2tbs | Chopped shallots |
| 1tsp | Chopped garlic |
| 1/4c | Pearl onions |
| 2sprig | Fresh thyme |
| pieces | Fresh rosemary (cut in 2 inch pieces) |
| 2tbs | Chopped parsley |
| 4oz | Brandy |
| 4oz | Chicken stock |
| 2ea | Orange slices, cut in half |
| 2ea | Lemon slices, cut in half |
| 3oz | Evoo |
| 1tbs | Salted sweet butter |
PROCEDURE: MAHOGANY GLAZE
- Mix sugar and balsamic vinegar and reduce on medium heat until syrup consistency, about 20-30-min
- ***Chef note*** Do not rapid boil just simmer.
PROCEDURE: MUSHROOM RAGOUT
- On high heat in a sauce pot, add evoo then the onions.
- Once the onions have a little color, add shallots, mushrooms and herbs.
- Cook down stirring constantly as to not burn.
- Add brandy. Watch your eye browse!!
- Finish with stock, cook for about 20-30 min on low heat just to simmer off most of the liquid.
- Just before serving, finish with butter, salt, and white pepper.
PROCEDURE: CHICKEN BREAST
- Pound the breast by putting plastic wrap over the chicken and using a meat mallet. Pound until about 1/3 of an inch thick, then cut in half, giving you 4 total pieces. Pre-heat oven to 400.
- Sear off the breast, keeping raw, then brush mahogany sauce on breast, completely covering both sides.
- Put half slice orange and lemon on each breast. Place in oven for about 8 minutes, check at 4-5 min to make sure not over cooking.
- Place sauce in middle of plate and then top with chicken. Enjoy!!
Happy cooking!!!
Chef Kevin
This recipe was featured on the 2/23/2011 episode of "Fox 61 Midday Chefs".
If you couldn't catch it live, don't worry, we have it right here. Click "Play" on the episode below and watch Kevin and Van whip up another mouth watering dish that you can do at home.
Would you like to see more episodes of "Fox 61 Midday Chefs" with Kevin and Van? Click here to view more episodes.
