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Categories:
head garlic olive oil Vidalia onions portobello mushroom caps mushrooms chicken breasts flour salt red pepper white wine butter fresh herbs whole Green Parmesan cheese Parmesan cheese basil
Viewed: 46 - Published at: 6 years agoIngredients
- 1 medium head garlic
- 3 tablespoons olive oil
- 2 large Vidalia onions
- 6 large portobello mushroom caps, stems removed (save stems)
- 1/2 pound crimini mushrooms
- 1 1/2 pounds boneless, skinless chicken breasts cut into 1/4-strips
- 1 tablespoons all-purpose flour
- 1 teaspooon salt and freshly ground black pepper
- 1 teaspoon red pepper flakes to taste (optional)
- 1/2 cup dry white wine
- 1 tablespoon butter
- 1 teaspoon fresh herbs, shredded (such as basil and Italian parsley) to taste
- 2 each, whole green, yellow, and red bell peppers; stems and seeds removed, cut in strips
- 1/4 cup shredded, aged Parmesan cheese
- Thinly sliced chunks of very dry, aged Parmesan cheese, for top and presentation
- Basil sprigs, for garnish
Method
- Heat barbecue grill until very hot.
- Prepare garlic for roasting be removing outer, papery layer.
- Slice off top of garlic so that cloves are exposed.
- Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill.
- Repeat this same procedure with onions (warp individually).
- Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic.
- Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side).
- Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
- On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown).
- Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture.
- Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan.
- Add wine, butter and reduce heat to medium.
- Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
- To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese.
- Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap.
- Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.
