Serves: 4
Total Calories: 333
1. Remove and discard the stems from the mushrooms. With a melon-baller, scrape and discard the black gills from the mushrooms. Wipe the mushrooms clean with paper towels.
2. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Place the whole mushrooms, top side down, in the skillet. Sprinkle with half of the salt, the pepper, and the garlic. Cook, turning the mushrooms 2 to 3 times until the juices appear, about 4 minutes. Add the chicken broth and wine. Cover, reduce the heat to low, and simmer, turning once, until the mushrooms are tender when pierced with the tip of a sharp knife, about 5 to 7 minutes. Remove the mushrooms to a cutting board and reserve.
3. To the juices in the same skillet, add the tomato, serrano, and oregano. Cook stirring, 3 minutes. Cut the cooled mushrooms into thin slices about 1/4 inch wide and return the mushrooms to the pan. Turn off the heat, cover, and reserve.
4. In another skillet, heat the remaining tablespoon of oil over medium heat. Season the chicken with the remaining salt and cook about 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
5. To serve, reheat the mushroom mixture. Cut the chicken breasts crosswise into 1/2-inch wide strips. Divide the mushrooms and sauce among 4 serving plates. Arrange the chicken breast strips equally on top of each serving. Sprinkle cilantro over all.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken with Portobello Mushrooms recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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