Sunday, January 17, 2010

-- Gourmet, NOT --

I always try to come up with recipes that are healthy, easy to make and don't require 500 ingredients. I mean, how many of us have subscribed to a fancy cooking magazine only to find out you have to buy at least 70% of the ingredients in any recipe (many of which you will never use again). As you will see from many of the recipes on this site, the key is simple ingredients, bold flavors and limited effort. No one wants to come home to spend 2 hours creating a meal after spending 8+ hrs at work!

I was at the farmers market over the weekend and purchased a bag of cremini mushrooms (also known as baby bellas). They have a deep, earthy taste that works well with meats or even as a side dish. I wanted to use them as a complement to some grilled chicken breasts I made on the grill. The recipe, is simple and can be modified depending on how many servings you need. This sauce works great with meat as well!

Grilled Chicken with Thyme and Red Wine Cremini Reduction

2 grilled chicken breasts. Seasoned with salt, pepper and garlic.
1 container of cremini or baby bella mushrooms, sliced
1/2 cup of red wine
5 tablespoons of finely chopped shallots (you can use Spanish onions if you have them readily available)
1 teaspoon minced garlic
1/2 teaspoon thyme
1/4 teaspoon sage
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon truffle oil

Grill chicken breasts, set aside.

Heat the olive oil to a large pan. Add the garlic and shallots or onions. Saute until translucent. Add salt, pepper, sage, thyme and mushrooms. Cook on medium low heat. Pour red wine and simmer for 2-3 minutes. Stir demi glase and cook for 5-8 minutes until sauce has thickened.

Drizzle with a bit of truffle oil.

Add sauce over grilled chicken breasts and serve with a side of couscous.
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