Advertisement
YOU ARE HERE: LAT HomeCollectionsFixme

My Best Recipe

A Meal by Magic

February 18, 1988

In describing the development of this delicious recipe after a surprise call from a friend, Josie Wiley writes:

"Ringgggg!

Hello, long time no see! . . . When did you get in town? . . . Yes, a wonderful surprise! . . . Can you come over for dinner (Please say no!)? . . . A couple of hours? Sounds good, see you then! . . . Click.

Oh my goodness.

Hair flying, you throw open the refrigerator door and searchingly look for those magic possibilities to create a meal. Thank goodness there's a chilled bottle of wine. Things are looking up. Frantically you hit the pantry and rummage through it with hopes of finding the perfect ingredients, whatever they may be.

I truly wonder how many successful recipes have been created . . . due to something like this situation. Well, I managed this time and the following recipe is the result of one of these surprise visits."

HERB CHICKEN BREASTS

STUFFED WITH CILANTRO AND

MUSHROOM RICE

6 whole chicken breasts

Salt, pepper

Ground cumin

Minced garlic

Cayenne pepper

1/2 to 1 bunch cilantro, coarsely chopped

1/2 cup butter or to taste

1 medium onion, chopped

1/2 pound mushrooms, sliced

1 cup beer

2 cups cooked basmati rice

1 cup cooked wild rice

Cilantro and Mushroom Herb Sauce

Bone chicken breasts. Wash, pat dry and season to taste with salt, pepper, cumin, garlic, cayenne pepper and some chopped cilantro. Set aside.

Melt 1/4 cup butter in skillet over medium heat. Saute onion and mushrooms until tender, about 15 minutes. Add beer and simmer 15 minutes longer. Combine with cooked basmati and wild rice and cilantro. Season to taste with salt and pepper, cumin, garlic and cayenne pepper.

Stuff chicken breasts with rice mixture. Place any leftover rice mixture in small oven-proof dish. Cover and bake with chicken. Place stuffed breasts in large oven-proof glass baking dish. Dot tops with sliced butter as desired. Bake at 350 degrees 45 minutes or until chicken is tender. Remove from oven and serve with Cilantro and Mushroom Herb Sauce and remaining rice mixture. Makes 6 servings.

Cilantro and Mushroom Herb Sauce

1/2 cup butter or margarine

1/2 to 1 pound mushrooms, sliced

Ground Cumin

Minced garlic

Cayenne pepper

2 cups whipping cream

Salt, pepper

Juice of 1 lemon

1 bunch green onions, sliced

1 bunch cilantro, chopped

Melt butter over low heat. Saute mushrooms until tender, about 15 minutes. Season to taste with cumin, garlic and cayenne pepper. Stir in whipping cream and continue cooking over low heat 30 minutes, stirring frequently. Season to taste with salt and pepper. Stir in lemon juice and cook just slightly thickened. Remove from heat. Stir in green onions and cilantro.

--JOSIE WILEY

Ventura

Advertisement
Los Angeles Times Articles
|
|
|