Three Guys From Miami: Cuban and Spanish Food Recipes
Glenn: You don't often think about mushrooms when you think Cuban food, but they have been used and enjoyed by Cubans just about forever.

Jorge: Mushrooms add a sublime flavor to any dish. In this dish they are paired with tender chicken breasts and a splash of mojo to create a tangy flavor.

Raúl: Be very careful not to overcook the chicken breasts!

Glenn: Yes, one drawback to the boneless skinless chicken breast is that if you cook it just a minute too long, you go from tender and juicy to dry and flavorless.

Raúl: So watch the pan and undercook the breasts slightly when you are first browning them.

Glenn: Once you return the breasts to the pan, let them just heat through and they should be done perfectly. Take a peek to make sure they are cooked through.

Arroz Azafran - Saffron Rice

Three Guys Fillet of Chicken with Mushrooms -- Filete de Pollo con Champiñones

By Three Guys From Miami

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 servings

Tender, quickly cooked chicken breasts with a tangy pan reduction sauce.

INGREDIENTS:

4 boneless skinless chicken breast halves -- pounded thin
1/2 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter, divided
3 tablespoons olive oil, divided
2 cups sliced mushrooms
2 cloves garlic, minced
1/4 cup mojo sauce
1/4 cup chicken stock mixed with 1 teaspoon cornstarch
Salt and pepper to taste
Mix the flour with cumin, salt, and black pepper. Dredge the chicken in the seasoned flour.

In a skillet, combine half of the vegetable oil and butter and heat over medium high heat until hot. Add chicken and cook until lightly browned on both sides and barely cooked through, just a minute or two on each side. Use a metal spatula and flip the chicken breasts frequently to prevent sticking to the pan.

Remove chicken, cover with aluminum foil, and set aside.

In the same skillet, add the rest of the butter and oil and sauté the mushrooms for about 5 minutes. Add the minced garlic and sauté just a minute longer, stirring frequently.

Deglaze the pan with the mojo sauce. In other words, add the mojo to the pan and use a metal spatula to scrape up the crunchy bits on the bottom of the pan. Allow some of the mojo to steam off and concentrate.

NOTE: If you don't have time to make your own mojo, you may substitute a store brand such as Badia or our favorite, La Lechonera.

Add the chicken broth/cornstarch mixture to the pan. Cook, stirring frequently, until liquid thickens, 1 to 2 minutes.

Return the chicken breasts to the pan and cook until the chicken heats through, 1 to 2 minutes.

Serve with the mushrooms, spooning some of the pan sauce over each fillet. Add your favorite style of plantain and a salad garnish.

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