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 Ingredients .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 . . . -------------------------------------------------------------------------------- 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. Nutrition 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 Tips & Notes .Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast-the "tender"-removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
