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.

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