This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"A kitchen without a knife is not a kitchen." -Masaharu Morimoto
This recipe is based on a dish that I have in one of my favorite restaurants occasionally. It is just full of flavor and the porcini dust combines with the chicken and creates a full on umami bomb.
The best part is that it is about as simple a recipe that you will ever make: combine the porcini dust and salt, coat the chicken, and roast. It just doesn't get any better or any easier than that, and the leftovers make fantastic sandwiches.
Servings: 4 | Serving size: 4 ounces chicken
Cooking Time: 30 Minutes
This recipe can easily be multiplied or halved and makes great leftovers hot or cold (especially in sandwiches).
Serve with Plain Mashed Potatoes [Low Sodium Version] or Pecan Shallot Rice or Roasted Tomato Shallot Rice as well as Herbed Zucchini or Green Beans with Red Onion or Roasted Brussels Sprouts or Maple-Sweetened Collard Greens
Place a large skillet in the oven and preheat to 375°F.
Using a blender or mini chopper, process the dried mushrooms until they are a fine powder.
Add the salt and pepper to the porcini dust and blend well.
Coat the chicken with the porcini dust.
Place the oil in the skillet and add the chicken to the pan skin side down.
Roast for 10 minutes and turn the chicken over.
Roast for another 10 minutes until the internal temperature of the chicken is 160°F.
Serving size: 4 ounces chicken
|Calories 205||Calories from Fat 94|
|% Daily Value|
|Total Fat 10g||16%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 3g||1%|
|Dietary Fiber <1g||1%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 4%|
|Vitamin K 0 mcg||Potassium 303 mg|
|Magnesium 33 mg|