BEST OF FOOD BLOGGER RECIPES 2013 – Truly a Top-notch recipe! Makes Great Chicken Mushroom Pies! Or serve with 300 g Pasta! Drop Dead, Gorgeously Delicious!
Serves 3 – 4 with 300 g pasta
In this picture, I used 386 ml white wine + 177 in red wine as I had run out of white wine – Hence the darker color.
This filling is enough for 12 individual round meat pies. This recipe makes the most delish Chicken Asiago Mushroom Pies! Recipe for: Pie bottoms and Puff Pastry
Serve over 300 g of Pasta, or use it as a filling for 12 meat pies.
Notes:
I like my pasta sauce. I found that 125 ml (62.5 g) of cake flour was sufficient for my quantity of ingredients, which I have listed below.
You may use chicken tenders - pre-marinated fillets - Easy if you just snip them with scissors into bite-sized pieces – They have already been tenderized, so there is no need to pound them.
For seasoned flour: Freshly ground peppercorns with coarse salt in a coffee grinder to taste
No meat mallet? Use the side of a saucer to pound your meat.
Fresh thyme may be substituted with 1/2 tsp dried in its place.
If you cannot find Asiago cheese, finely grated Romano, Parmesan, or strong cheddar will be a good substitute – however, this dish is just as lovely without it – So if for your stomach you feel it will be too rich, you may omit the cheese.
If you prefer red wine, your sauce will be darker in color.
If you have chicken schmaltz or fat saved or any chicken juices caught from grilling chicken or thighs – use it up to replace the butter-oil mixture and add your chicken juice for a flavor boost!
Crush your garlic with a bit of salt directly into the pan before stir-frying your meat. To economize and for more garlicky strength of flavor, it may be added at a later stage.
TIP: This will receive excellent results with boneless pork chops, too!!
INGREDIENTS:
675 g boneless skinless chicken breast (about 2 large)
3 tbsp butter
3 tbsp olive oil
250 g mushrooms, cut in half
3 cloves garlic, minced
4.5 springs fresh thyme
563 ml cups dry white wine
188 ml heavy cream or to taste
¼-1/2 cup shredded Asiago cheese (Optional)
Seasoned flour:
½ cup all-purpose flour (125 ml or 62.5 g)
1 tsp salt
½ tsp black pepper
300 g spaghetti or any pasta of your choice
Method:
1. Pound chicken breasts with a meat mallet until uniform in thickness – about . 5 – 1 cm in thickness. Cut into bite-sized pieces.
2. Heat half your butter-oil mixture or chicken schmaltz in a pan. Add chicken, freshly ground black pepper, and salt to taste. Stir-fry until med -rare or slightly pink in the center. Turn off the heat and stir in flour until incorporated. Turn the heat back up and give it a quick stir just to cook the flour and stop before you begin to feel it sticking to the bottom of the pan. Remove chicken and set aside. Turn off the heat. Deglaze the pan scraping up all the sticky-crusty bits off the bottom until nothing more sticks to the pan.
3. Crush your garlic with a light sprinkling of salt and peppercorns.
4. Add the balance of your chicken schmaltz, butter, or oil, and saute your mushrooms until they just begin softening.
5. Crush your garlic in a cup with a light sprinkling of salt and pepper to prevent slippage. Add the wine to your crushed garlic giving it a good stir then add it to your sautéed mushrooms.
6. Add cream and stir through. Adjust seasoning. Turn off the heat and add cheese if you are going to add it. Allow to go cold if you are going to use it as a pie filling – Fills 12 individual standard round pies very generously using individual pie foil containers.
7. Baked pies 35 – 40 mins at 120 C