Monday, January 18, 2010

Chicken Breasts with Mushroom Cream Sauce

I found this recipe on website and it is wonderful. I can not stress how good it is. Scott raved about it and said it might be the best thing I have ever made and I have made a lot of stuff. It is nice and healthy too which is a huge plus for me. I hope everyone enjoys it!

Chicken Breasts with Mushroom Cream Sauce

From EatingWell: March/April 2008
The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

•2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
•1/2 teaspoon freshly ground pepper
•1/4 teaspoon salt
•1 tablespoon canola oil
•1 medium shallot, minced
•1 cup thinly sliced shiitake mushroom caps
•2 tablespoons dry vermouth, or dry white wine
•1/4 cup reduced-sodium chicken broth
•2 tablespoons heavy cream
•2 tablespoons minced fresh chives, or scallion greens
1.Season chicken with pepper and salt on both sides.
2.Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3.Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Per serving : 275 Calories; 15 g Fat; 5 g Sat; 7 g Mono; 84 mg Cholesterol; 5 g Carbohydrates; 25 g Protein; 1 g Fiber; 373 mg Sodium; 370 mg Potassium

Exchanges: 1 vegetable, 3 lean meat, 2 fat

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