This method of cooking the poultry is what 
makes it very tender and oh so flavorful...
Servings: (6)
Prep: 5 Mins. |
Cook: Just slightly over 1 Hr.

Posted by of Max via Sandra


*Braised Chicken and Mushrooms
1 tablespoon olive oil
6 medium-size boneless, skinless chicken breasts, cut in half lengthwise
kosher salt and ground pepper, to taste
1 garlic clove, minced
2 (10.75 oz. cans) cream of mushroom soup (Campbell Brand)
1 (0.87 oz. pkg.) dry pork gravy mix (McCormick Brand)
1 cup celery, chopped
8 fresh crimini mushrooms, sliced
2 tablespoons yoshida sauce, (or for recipe, click here: Sandra's Homemade Yoshida Sauce)
1 tablespoon red wine vinegar
1 teaspoon poultry seasoning, (or for recipe, click here: Sandra's Poultry Seasoning Blend)
1 handful fresh parsley, chopped

--3 cups prepared steamed rice

***Roasted Asparagus
1 bunch of pencil-thin asparagus, tough ends removed (roasting time may vary, depending upon thickness)
olive oil
kosher salt and ground pepper, to taste


*Braised Chicken and Mushrooms:
Heat olive oil in a dutch oven, or large heavy-bottom skillet, to medium-high heat. Add the halved chicken pieces, and sprinkle with kosher salt and ground pepper, to taste, and sear on each side, until golden brown. Remove excess grease with a spoon, while retaining 1 tablespoon in dutch oven.  Add the garlic and saute for 30 seconds. Add all the remaining ingredients, and bring to boil, and then reduce heat to a low simmer, cover, and continue cooking for 1 hour, while occasionally stirring.  Taste for seasonings, adding additional kosher salt and ground pepper, if need be.

**Prepare the steamed rice, and the following Roasted Asparagus; so they finish cooking at the same time the Braised Chicken and Mushroom mixture is due to be done.

***Roasted Asparagus:
Preheat oven to 350 degrees. Remove rough stems from ends of asparagus by bending them to find their natural breaking point. Place in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with kosher salt and ground pepper, to taste. Toss to coat, and spread out asparagus spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness.

To serve, place the steamed rice on a plate, and ladle the Braised Chicken and Mushroom mixture over the top, along with placing the Roasted Asparagus on the side – enjoy!


Tip: Max says this recipe also works excellent using most poultry as well.

1 comment:

sandra said...

My husband, Max, made this for dinner last night, and luckily we have leftovers today for our lunch...this is a hearty dish that'll be a 'go'to' recipe for you, I'm sure, if you try it just once!


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