Wild mushrooms add rich taste to chicken dish

December 19, 2012 

There are several types of wild mushrooms in the supermarkets. Shiitaki have good flavor. Portobello or oyster mushrooms can also be used for this dinner. Or, white button mushrooms with a few dried wild mushrooms, such as porcini or morels, added for flavor is another alternative.

Helpful Hints

Quick side: Microwaveable brown rice helps create a 4-minute side dish.

Nutrition: This meal contains 565 calories per serving with 25 percent of calories from fat.

Buy: Look for chicken breasts that are on the bone, with the wings and skin removed.

Fred Tasker’s wine suggestion: The savoriness of wild mushrooms and brown rice are nicely matched by the savoriness of a wood aged sauvignon blanc, often called fume blanc.

To buy: 2 8-ounce chicken breasts with bones, without skin and wings; olive oil spray; 1 small bottle dried sage; 1 small bottle dried thyme; 3 ounces shiitaki mushrooms; 1 package microwaveable brown rice and half-pound broccoli florets.

Staples: olive oil, garlic, honey, orange juice, salt and black peppercorns.

Linda Gassenheimer is the author of 14 cookbooks including “ The Flavors of the Florida Keys.” Go to dinnerinminutes.com.

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