Chef Kevin Cottle

MAHOGANY CHICKEN BREAST WITH WILD MUSHROOM RAGOUT

BY CHEF KEVIN COTTLE

Chef Kevin Cottle is an executive chef, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.

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

PROCEDURE: MUSHROOM RAGOUT

PROCEDURE: CHICKEN BREAST

Happy cooking!!!

Chef Kevin

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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.



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