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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Yield: Makes about 3 cups
Ingredients:
12
ounces shiitake or porcini mushrooms, sliced
6
ounces cremini or button mushrooms, sliced
3
tablespoons olive oil
1-1/2
cups sliced green onions and tops
1
tablespoon dried basil
1/2
to 1 teaspoon dried thyme leaves
3
cups vegetable broth, divided
1-1/2
tablespoons cornstarch
2
tablespoons minced parsley
1/2
teaspoon salt
4
to 6 dashes hot pepper sauce
Preparation:
1.
Heat oil in large skillet over medium heat until hot. Add mushrooms, green onions, basil and thyme; cook and stir 5 minutes or until mushrooms release liquid. Continue cooking 10 minutes or until mushrooms have darkened and all liquid is evaporated, stirring occasionally. Add 2-3/4 cups broth; bring to a boil. Reduce heat to medium-low and simmer, uncovered, 10 to 12 minutes or until broth is reduced by one-third. Return liquid to a boil.
2.
Combine cornstarch and remaining 1/4 cup broth in small cup. Add to mushroom mixture. Boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley, salt and pepper sauce.
