Monday, December 22, 2008

Fall Chicken with Feta




Serves 4

This dish is especially nice served over couscous




INGREDIENTS:
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1 tablespoon olive oil
1 1/2 cups peeled, seeded, and chopped (into 1/2 inch cubes) winter squash
8 ounces of chanterelles, shiitake, or morel mushrooms, sliced with tough part of stems discarded
1 medium onion, sliced and separated into rings (about 2 cups)
4 cloves garlic, minced
1 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
dash of cayenne pepper
1/2 cup chicken broth
1 cup canned pumpkin
1/2 cup crumbled feta cheese (2 ounces)
1 teaspoon fresh minced marjoram, savory, or thyme (or 1/4 teaspoon dried herb)


DIRECTIONS:
1. Pat chicken dry with paper towels. Season chicken with salt and black pepper. In a 12-inch skillet, heat oil over medium heat. Cook chicken for 12 to 15 minutes or until the internal temperature registers 170F on an instant-read thermometer, turning once. Place chicken on a plate and tent with foil.
2. Turn heat up to medium high. Add squash, mushrooms, onion, garlic, salt, and peppers to the skillet. Cook for 4 minutes, stirring occasionally. Add the chicken broth. Cover and cook for 6 more minutes, stirring occasionally. Stir in pumpkin and place chicken breasts in skillet. Cover and simmer for 4 minutes more, stirring once.
3. Place chicken on plates and spoon vegetable mixture over chicken. Sprinkle with feta cheese and fresh marjoram and serve.
*** According to many surveys, chicken consumption has nearly doubled in the last 50 years, going from about 50 pounds of chicken annually per person to nearly 100 pounds.

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