Diabetic Creamy Mushroom Chicken
Source: old Woman's World Magazine clipping Our tender chicken cutlets-browned then baked & served with an easy wine-cream-Dijon sauce-are fancy enough for company. 3 tbsp butter or margarine, divided 1 (8-oz) pkg mushrooms, sliced 4 bone-in chicken breast halves, about 2 lb 2 shallots, minced, about 3 tbsp 1 c white wine 1/2 c heavy cream 1 tbsp mustard, preferably country-style Dijon 1/4 tsp salt 2 tbsp chopped fresh chives Heat oven to 350°F. In lg skillet; melt 1 tbsp butter over me-high heat. Add mushrooms; cook, stirring occasionally, until softened, about 2 min. Remove mushrooms from skillet; set aside. In same skillet melt remaining butter over med-high heat. Add chicken, skin side down; cook until browned, about 10 min. Transfer chicken skin side up to ungreased jellyroll pan. Roast until chicken is no longer pink near bone, about 15 min. Meanwhile, discard excess fat from skillet. To skillet, add shallots; cook, stirring, until softened, about 1 min. Stir in wine, scraping up any browned bits; bring to boil. Cook until mixture is reduced by 1/2, about 6 min. Stir in mustard & salt until smooth; add reserved mushrooms. Spoon sauce over chicken; sprinkle with chives. 4 servings Per Serving: 378 cal, 32g protein, 24g fat, 139mg chol, 6g carb, 302mg sod, 1g fiber, 3g sugar thanks to Lil "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
