Poached Chicken Breast with Creamy Mushroom Sauce

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Rating: 0
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Rate this recipe!
Created by: Everyday Maven

Prep Time

5minutes

Cook Time

15minutes

Servings

Product Type

Broths & Stocks,

Prep Time

5minutes

Cook Time

15minutes

Servings

Product Type

Broths & Stocks,

Poached Chicken Breast with Creamy Mushroom Sauce

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Everyday Maven

Prep Time

5minutes

Cook Time

15minutes

Servings

Product Type

Broths & Stocks,

Prep Time

5minutes

Cook Time

15minutes

Servings

Product Type

Broths & Stocks,

Ingredients

  • 2 tbsp. ghee divided
  • 1 large shallot roughly chopped
  • 3 medium garlic cloves roughly chopped
  • 8 oz. white button mushrooms wiped clean, stems trimmed and sliced into 1/2" thick pieces, divided
  • 1 tsp. Kosher salt
  • 1/2 tsp. black pepper freshly ground
  • 1.15 pounds chicken breast boneless and skinless
  • 4 cups Pacific Foods Organic Mushroom Broth
  • 4 oz. shitake mushrooms wiped clean, stems trimmed and sliced into 1/2" thick pieces
  • 1/4 cup parsley leaves finely chopped
  • 1 small organic lemon zested

Instructions

Prep
  1. Peel shallot and garlic and roughly chop. Clean mushrooms, trim stems and cut into 1/2" thick pieces. Divide the white mushrooms into two even piles, one with the shallot and garlic and one with the shitake mushrooms.
  2. Finely chop parsley for garnish, set aside. Clean lemon and zest half, set aside.
Cook
  1. Turn InstantPot to "Saute". Once hot, add 1 T of the Ghee and roughly chopped shallot, garlic, half of the white mushrooms as well as 1 tsp of kosher salt and 1/2 tsp of freshly ground black pepper. Cook for 5 minutes, stirring frequently.
  2. Add chicken breasts and 4 cups of Pacific Foods Organic Mushroom Broth.
  3. Cover, set to "sealed" and "0 minutes" high-pressure cook time. Allow for a 10-minute natural pressure release and then immediately release remaining pressure. Remove chicken to a cutting board to cool for 2 to 3 minutes. Test internal temperature (the desired temp is 165F). Slice chicken on the bias and divide into four portions.
  4. Strain poaching liquid through a fine mesh strainer into a heat-safe bowl or another vessel, making sure to capture all of the cooked mushrooms, garlic, and shallots. Transfer the strained vegetables along with 1 cup of the poaching liquid and a pinch of kosher salt to a high-speed blender or food processor and puree until completely smooth.
  5. Turn InstantPot back to saute and add remaining 1T of Ghee. Once melted, add remaining sliced white mushrooms and sliced shitake mushrooms along with a pinch of kosher salt. Saute for 2 minutes, stirring constantly. Add pureed mushroom sauce and cook for 1 minute until bubbling.
  6. Divide sliced chicken up onto 4 plates. Top with 1/4 of the mushroom sauce, finely chopped parsley and a pinch of lemon zest. Enjoy!

Ingredients

  • 2 tbsp. ghee divided
  • 1 large shallot roughly chopped
  • 3 medium garlic cloves roughly chopped
  • 8 oz. white button mushrooms wiped clean, stems trimmed and sliced into 1/2" thick pieces, divided
  • 1 tsp. Kosher salt
  • 1/2 tsp. black pepper freshly ground
  • 1.15 pounds chicken breast boneless and skinless
  • 4 cups Pacific Foods Organic Mushroom Broth
  • 4 oz. shitake mushrooms wiped clean, stems trimmed and sliced into 1/2" thick pieces
  • 1/4 cup parsley leaves finely chopped
  • 1 small organic lemon zested

Instructions

Prep
  1. Peel shallot and garlic and roughly chop. Clean mushrooms, trim stems and cut into 1/2" thick pieces. Divide the white mushrooms into two even piles, one with the shallot and garlic and one with the shitake mushrooms.
  2. Finely chop parsley for garnish, set aside. Clean lemon and zest half, set aside.
Cook
  1. Turn InstantPot to "Saute". Once hot, add 1 T of the Ghee and roughly chopped shallot, garlic, half of the white mushrooms as well as 1 tsp of kosher salt and 1/2 tsp of freshly ground black pepper. Cook for 5 minutes, stirring frequently.
  2. Add chicken breasts and 4 cups of Pacific Foods Organic Mushroom Broth.
  3. Cover, set to "sealed" and "0 minutes" high-pressure cook time. Allow for a 10-minute natural pressure release and then immediately release remaining pressure. Remove chicken to a cutting board to cool for 2 to 3 minutes. Test internal temperature (the desired temp is 165F). Slice chicken on the bias and divide into four portions.
  4. Strain poaching liquid through a fine mesh strainer into a heat-safe bowl or another vessel, making sure to capture all of the cooked mushrooms, garlic, and shallots. Transfer the strained vegetables along with 1 cup of the poaching liquid and a pinch of kosher salt to a high-speed blender or food processor and puree until completely smooth.
  5. Turn InstantPot back to saute and add remaining 1T of Ghee. Once melted, add remaining sliced white mushrooms and sliced shitake mushrooms along with a pinch of kosher salt. Saute for 2 minutes, stirring constantly. Add pureed mushroom sauce and cook for 1 minute until bubbling.
  6. Divide sliced chicken up onto 4 plates. Top with 1/4 of the mushroom sauce, finely chopped parsley and a pinch of lemon zest. Enjoy!