Cookin’ with KAFE – Chicken with Mushrooms

Cookin’ with KAFE – Chicken with Mushrooms

Listen to Cookin’ with KAFE each Monday, Wednesday, and Friday.  Scotty VanDryver visits with Chef Jordan River Lawson from the Hotel Bellwether Lighthouse Bar & Grill to get the best tips and recipes they have to offer.  Here are this week’s recipes…


Chicken with Mushrooms

  • 1 Chicken Breast
  • 8 oz. steamed small potatoes
  • ¼ lb mushrooms chopped
  • 2 cups table wine – white or red
  • dash of:
    • garlic
    • pepper
    • salt
    • 1 cup hearty greens

First we want to sear the chicken so it stays moist.  Heat a steel oven safe pan to almost smoking, add a little oil to coat.  Season a large chicken breast with salt, pepper, chopped garlic, and pat dry with a paper towel. Carefully pan the chicken away from you to avoid oil splatter. Let the pan do the work, don’t move it, wait 1 minute, flip, add any wine, red or white, and as many chopped cascadia mushroom farm mushrooms as the pan will allow, they will shrink.  Also add some mini potatoes small diced potato.  I prefer a good merlot add about a cup, cover the pan and give the chicken 15-20 minutes to cook through.  Serve over a bed of hearty greens, beets or kale, on a platter or bowl, the heat from the dish will cook them.

In an oven safe sauté pan or cast iron skillet:

  • Preheat your oven to 400 and turn the burner to medium high,
  • Add olive oil or butter to the sauté pan, then pan sear a 6 oz. halibut filet, sear on one side for 1 minute, flip the fish with a spatula then put in the oven for an additional 8 minutes.
  • Boil 1/2 cup water in a pot, add rhubarb, 1/2 cup sugar or honey, then make a slurry of    1 tablespoon cornstarch and 2 tablespoons orange juice,
  • Add to your simple syrup solution, add 1/4 cup apple cider vinegar, and the cornstarch slurry, this will thicken your gastrique.
  • Pesto: parsley, parmesan, garlic, pine nuts, olive oil, salt and pepper combine all ingredients in a blender, mix this pesto concentrate with mashed potatoes, you can serve the pesto mash, warm or cold.
  • Place the fish carefully on top of the mashed potatoes for a tall presentation,
  • Garnish the plate with the rhubarb gastrique and enjoy.

For more information, check out the Hotel Bellwether Lighthouse Bar & Grill.

Recent Headlines

in Music

TOP 10: Count down the hottest songs this week


The top 10 songs from the Billboard Hot 100 chart for the week ending Oct. 3.

in Entertainment

REVIEW: Veteran cast can’t save ‘The Martian’


It has all the earmarks of a blockbuster, but still can't shake the feeling of missed opportunity.

in Entertainment

WHAT’S ON: New on Netflix, Amazon & Hulu in October


Get your remotes ready for a binge-worthy weekend of new movies and TV shows.

in Music

Rolling Stones get their own Cuervo bottle


The tequila maker is paying tribute to the rockers and their 1972 North American tour.

in Entertainment

‘The Walk’ puts audiences on edge


"The Walk," out in theaters on Friday, tells the story of the quirky Philippe Petit and a misty August morning in 1974 when he strung cables between the Twin Towers and walked across the gaping void.