Duxelles of "chicken" and mushroom croûte recipe

Directly from La France... Duxelles of "chicken" and mushroom croûte

Makes 4 servings
Ingredients

For mushrooms duxelles
1/2 cup vegan margarine
4 tbsp. garlic, shallot (shallot), chopped
2 cloves fresh garlic finely chopped
1 pound chopped mixed fresh mushrooms
Dry white wine or vegetable broth
1 ½ tbsp. chopped fresh parsley
1/2 tsp. fresh rosemary
1 ½ tsp. chopped fresh thyme
Salt to taste
Pepper to taste
3/4 cup soy milk

For the mirepoix of "chicken":
2 tbsp. vegan margarine
1/2 cup chopped onion
1/4 cup celery (celery), chopped
1/4 cup chopped carrot
1 lb. vegetarian chicken strips or chopped seitan
Salt to taste
Pepper to taste

To assemble the dish:
A box of filo pastry
1 Tbsp. vegan margarine, melted

For the mushroom duxelles:

In a large skillet, melt margarine and saute the shallot garlic for 3 to 4 minutes. Add garlic and saute everything until lightly browned.

Add mushrooms and sauté for ten minutes, while stirring constantly. Then lower heat and let simmer until all moisture has evaporated. Pour the white wine or vegetable stock over the mushrooms, the amount you consider necessary to remove and dissolve the residue of the ingredients in bottom of pan.

Add the parsley, rosemary, thyme, salt and pepper. Continue to simmer for 1 to 2 minutes. Add soy milk and stir until well blended. Try and add more salt or pepper if necessary. Let the mixture is reduced, stirring frequently, until thick enough to be used for filling.

For the mirepoix of "chicken":

Melt the margarine over medium heat, almost slow, in a small saucepan. Cook vegetables, stirring frequently for about 5 minutes. Check the "chicken" in the pan while still stirring.

Continue cooking until vegetables are tender, but do not let brown. Add salt and pepper, and remove it from the fire.

To assemble the dish:

Preheat oven to 350 ° F. Place a sheet of puff pastry on a lightly greased baking sheet. Distributes duxelles over the center of puff pastry, without coming to shore. Top with the mirepoix of "chicken." Roll it and transfer it to another lightly greased baking sheet with edge folds down. Pour melted margarine over the top. Bake for 15 to 20 minutes, until lightly browned.

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Chicken with mushrooms recipe

Another healthy chicken recipe to avoid overweight.This is a Mexican recipe,can be a long process to complete,but worth the wait.Chicken with mushrooms

Makes 4 servings


Ingredients

4 boneless chicken breasts
1 small can tomato sauce with mushrooms
2 tablespoons chicken broth
2 tablespoons fresh basil 1/2 cup of cooked spinach
1 pound extra firm tofu with herbs (if you do not get with herbs, use your favorite brand and season to taste with herbs of your choice)
1 tablespoon butter
2 tbsp. lemon juice
2 1/2 tablespoons grated Parmesan cheese
4 tablespoons flour
1 cup water
Salt to taste (remember that the broth has salt)
10 sliced ​​mushrooms
Toothpicks
dressing
1/4 cup virgin olive oil ultra
1 tablespoon red wine vinegar or balsamic
Honey or sugar to taste
Salt and pepper

Preparation

1 - Open the chicken breasts in half
2 - Season with the bouillon
3 - Place each chicken breast into 3 to 4 leaves of spinach, some mushrooms and 1 teaspoon Parmesan cheese.
4 - Fold and press with a toothpick.
5 - Aside mix the flour with a tablespoon of Parmesan cheese.
6 - Put the butter to melt over medium heat without burning.
7 - Flour and brown the chicken well in skillet with butter.
8 - Lower the temperature a little
8 - Add a cup of water and salt.
9 - Remove when cooked (12 minutes) and drain.
10 - In the same pan with the juice of the chicken add the tomato sauce with mushrooms and basil.
11 - Boil for 5 minutes and pour the sauce the chicken.

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Sautéed Broccoli with Mushrooms and Chicken Cubes recipe

Hi guys.Enjoy this delicious recipe that we just got.A great way to loss weight eating really tasty.It's pretty easy,you gonna love it!.
Ingredients

250 g sliced ​​mushrooms.
250 grams of chicken (without skin clean. If possible field)
1 medium broccoli.
Sprockets 20 g.
1 carrot.
Olive Oil.
salt
Pepper.

Preparation

Wash chicken and remove the skin (may be part of your choice: breast ...), and cut into small pieces, dice type. Take off the trunk then the broccoli and cut into medium sized branches. Peel carrots and cut into strips. Wash broccoli, sliced ​​mushrooms and carrots rolled with running water in a colander. Drain.
Put a frying pan heat 3 tablespoons olive oil. Add the diced chicken and cook over low heat for 8-10 minutes (depending on size). Add to skillet bouquets of broccoli and carrots and sliced ​​mushrooms. Salpimiéntalos. Cook over low heat 10 minutes or until golden. At the last minute sprinkle pine nuts on the pan. Remove from heat and serve. This dish can be used as accompaniment a few beans.

All cruciferous vegetables (broccoli, Brussels sprouts, kale, cabbage ...) are other major allies in the diet to lose body fat. For this reason, it is good that they will appear as an ingredient in your recipes low in calories.

Cruciferous vegetables contain phytonutrients very specific as indole-3-carbinol to help you retain no fat in the abdomen. This nutrient in question, helps to counteract the effects of a significant portion of foods that contain xenoestrogens which make us to accumulate more body fat.Enjoy Sautéed Broccoli with Mushrooms and Chicken Cubes.

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