Chicken Breasts with Mushroom Cream Sauce
by:
I enjoy reading magazines, specially food related, here is another great chicken recipe courtesy of eatingwell.com
ingredients
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serves: 2
2 (5 oz) 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
Servings Per Recipe: 2
Amount per Serving
Calories: 322
- Total Fat: 14.2 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 106 mg
- Sodium: 397.6 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.8 g
- Sugars: 0.8 g
- Protein: 36.7 g
preparation
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.
Cooks' note:
surfing cookhttp://forums.seo.ph/showthread.php?t=10035
0
comments
Dottie-"Family Plus Food Equals Love"
February 23, 2012
Sounds delish, I am going to try this recipe. Thanks