Chicken with Wild Rice and Mushrooms

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have to say this is one of my favorites all time recipes.  Chicken so delicious and moist that it melts in your mouth and the wild rice gives it a nutty flavor that makes it so unique and so flavorful.  Then there’s that cream sauce…OMG, so luscious and creamy, seasoned with garlic, marjoram, onion powder, fresh ground black pepper, fresh rosemary, and thyme.  This is a keeper my friends…. You will make it time and time again.

 

Chicken with Wild Rice and Mushrooms

 

2 tablespoons butter

1 tablespoon extra-virgin olive oil

1 lb. baby Bella mushrooms sliced thick

1 ½ cups wild rice blend

3 cloves garlic minced

4 chicken breasts about 1/2 inch thick 

1 cup chicken broth

1 ½ cups heavy whipping cream

2 teaspoons Worcestershire Sauce

½ teaspoon marjoram (or oregano)

½ teaspoon onion powder

¼ teaspoon fresh ground black pepper

½ tablespoon fresh thyme leaves

1 teaspoon fresh rosemary snipped

 

Pat the chicken breasts dry with paper towels and season with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter and oil in a large skillet over medium high heat. Add the mushrooms and stir and turn them until the moisture is released and evaporated, and the mushrooms are well browned.  Reduce the heat to low and add the garlic.  Cook for 1 minute stirring constantly. Transfer mushrooms and garlic to a plate and set aside.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the chicken breasts to your skillet and fry until golden brown on both sides and cooked through. Temp would read 165 degrees. Transfer to a plate and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the dry wild rice blend to the skillet. Cook for about 2 minutes, stirring constantly. Next add the chicken broth to the skillet, stirring to loosen any brown bits off the bottom. Bring to a rolling boil and then cover the skillet and lower the heat to medium. Simmer until most of the liquid is absorbed, about 15 to 20 minutes, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, add the cream and continue to cook for another 10 minutes until it begins to thicken. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the Worcestershire Sauce, marjoram, onion powder, and pepper.  Bring to a gentle boil then reduce to a simmer.  Let it simmer for 10 minutes or until it is reduced by half. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Add the mushrooms and chicken back to the skillet.  Warm for 2-3 minutes.  Sprinkle with fresh thyme and fresh rosemary. 

 

 

     

 

 

 

 

 

 

 

 

    

    Recipe Notes

• Substitute chicken tenders or thighs if desired.
• You can also cut the chicken into smaller pieces or chunks and stir into the rice before baking. Substitute rotisserie chicken cut into bite sized pieces if desired.
• If you feel the rice is still too chewy after 20 minutes on the stove-top, continue cooking another 5 to 10 minutes.  
  
• Fresh thyme and rosemary really take this recipe over the top but you can use dried.
• Bring the cream to a low boil over medium low heat stirring frequently. You don’t want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on stove top.  I do not recommend freezing this dish. 

 

 

 

 

 

 

 

 

 

An unforgettable recipe.  This is a keeper! 

 

  

 

Absolutely delicious!

 

 

 

 

Photography is the property of and copyrighted to Welcome Home

Ham Egg and Cheese Braid

Ham Egg and Cheese Braid 

 

 

 

 

 

 

 

  

 

 

 

So, you made this big beautiful ham for the holidays and now you ask yourself what are you going to do with it after the holidays.  Well, I take one day at a time…starting with breakfast the day after Christmas.  I make a Breakfast Braid because I’m still in a festive mood.  I call it a breakfast braid but you can fill it with whatever you want.  Turkey and stuffing with a little cranberry sauce.  Roast beef and provolone cheese with an Au jus for dipping.  Fill it with strawberries and whipped cream.  That is what I love about making braids…  SO EASY and so impressive no matter what you fill it with.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ham Egg and Cheese Breakfast Braid

4 large eggs, beaten

1 stick butter, divided

⅓ cup heavy cream 

salt and pepper

1 tablespoon unsalted butter

1 box (2 sheets) frozen puff pastry sheet, defrosted

A few slices of leftover honey baked ham

1 cup shredded cheddar cheese

 

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

Crack the eggs into a bowl and beat together until well combined. Measure out 1 tablespoon egg and transfer to a small bowl (this will be the egg wash). Add the heavy cream and season with a pinch of salt and pepper. Mix well. 

Heat the butter in a skillet over medium. Add the egg mixture and cook, stirring constantly, until eggs are softly set. Remove from the heat and set aside to cool.  Slightly under-cook the eggs as they will continue to cook in the oven.

 

 

 

 

 

 

 

 

 

 

 

Unfold the puff pastry and roll out into a 10 x 12-inch rectangle. Arrange on the parchment paper. Using a sharp knife, make a series of evenly spaced cuts down both long edges of the pastry to form ½-inch wide strips. The center of the pastry should be about 4 inches wide. 

 

 

 

 

 

 

 

 

 

 

 

Arrange the slices of ham down the center strip of pastry.

 

 

 

 

 

 

 

 

 

 

Spoon the scrambled eggs evenly over the ham.   

 

 

 

 

 

 

 

 

 

 

 

Cover with your choice of cheese.  I like mild cheddar.

 

 

 

 

 

 

 

 

 

 

 

Arrange the strips of pastry over the filling, overlapping alternating sides as you work down to form a braid shape, tucking and pinching the pastry to hold it together as needed.

Add a splash of water to the small bowl of beaten egg you set aside and mix well. Brush the egg wash all over the pastry. Note:  Instead of egg wash you can also use melted butter. Your choice.

 

 

 

 

 

 

 

 

 

 

Bake the braid until puffed and golden brown, 30–35 minutes. Let cool slightly before cutting into pieces. Serve warm. 

 

Photography is the property of and copyrighted to Welcome Home.