I recently made

Chicken Lombardy

8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation

Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes ro until cheese melts.

Making these tonight. I don't skewer, just toss on a rack on a sheet pan and broil about 5 to 7 minutes per side. Husband loves these!

Chicken and Bacon Shish Kabobs

Ingredients

* 1/2 cup soy sauce
* 1/2 cup cider vinegar
* 4 tablespoons honey
* 4 tablespoons vegetable oil
* 10 small mushrooms
* 2 green onions, minced
* 3 skinless, boneless chicken breast halves - cut into chunks
* 1/2 pound sliced thick cut bacon, cut in half
* 1 (8 ounce) can pineapple chunks, drained
* Green, red and/or yellow peppers, in 1 inch slices
* Medium onion, in chunks
* skewers

Directions

1. In a large bowl, mix the soy sauce, cider vinegar, honey, vegetable oil and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushrooms, pineapple, peppers and onions.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear. (Or broil five minutes per side)

You could brown the mushrooms in butter, then liquefy in a food processor or blender, cook down some more if too watery, add a little cream or milk if too thick, and have a simple mushroom sauce for the chicken. Add wine, shallots, pepper if desired.

Portabella mushrooms are the very large ones. Baby bella are the small ones which I don't think taste like the big ones. They are just regular mushrooms in brown color.

Large Portabella mushrooms have a much stronger taste, and the gills make your food look black.

dcarch

YouâÂÂre right, I should call them baby bellas. The big ones do have a stronger taste. I get those when the market does not have the baby bellas. I have tried them both in the dish we normally make, and prefer the small ones, in part because we want a lot of mushrooms. I have tried white mushrooms in that same dish, though, and they were too mild to stand up to the blue cheese. So the baby bellas do have somewhat of a stronger flavor than white, at least when browned.

Thanks for the ideas!

I second johnliu's idea. That sounds delicious.

I've read that the Brown Mushroom (aka Cremini Mushroom), White Mushroom, and Portabella Mushroom are all the same species. The White mushrooms started as an accidental cultivar of the Brown mushroom, someone pulled the mutant aside and discovered that it you kept it sufficiently isolated, it would breed true, producing white mushrooms. These became much more popular than the original brown mushrooms, to the point that the brown mushroom virtually vanished from the market.

Someone came up with the idea of letting brown mushrooms grow bigger, and marketed them as portabella mushrooms. After a while these giant meaty mushrooms caught on, and now often command a higher price per pound, at least partly due their more fragile nature.

Even more recently growers and sellers are intentionally growing the original brown mushroom, picking them early just like they used to, and packaging and selling them as baby bella, for significantly more than they ever were able to sell "Brown Mushrooms" Occasionally you'll even see Brown Mushrooms for sale right next to Baby Bella Mushrooms and they charge more for the Baby Bellas.

Baby Bella, Pork

Want to know why these are called "Fun gi"?

dcarch

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Too funny DC!!!!!
Your meal looks scrumptious.
Were you ever told as a kid to stop playing with your food? Is that why you're making up for it now? :>)

"----Were you ever told as a kid to stop playing with your food? Is that why you're making up for it now? :>)"

That's why you can't ever take me to a classy restaurant.

dcarch :-)

DC, That presentation is sooo cute. You can play with food at my house anytime.