Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30058/
Chicken Breasts with Mushroom Cream Sauce
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.
Yield: 2 servings
Preparation Time: 30 minutes
Ingredients
| 2 | 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip) | ||
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| 1/2 | teaspoon | freshly ground pepper | |
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| 1/4 | teaspoon | salt | |
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| 1 | Tablespoon | canola oil | |
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| 1 | medium shallot, minced | ||
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| 1 | cup | thinly sliced shiitake mushroom caps | |
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| 2 | Tablespoons | dry vermouth or dry white wine | |
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| 1/4 | cup | reduced-sodium chicken broth | |
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| 2 | Tablespoons | heavy cream | |
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| 2 | Tablespoons | minced fresh chives or scallion greens | |
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Nutrition Facts
Yield: 2 servings
Approximate Nutrient Content per serving:
| Calories: | 275 | |
| Calories From Fat: | 135 | |
| Total Fat: | 15g | |
| Saturated Fat: | 5g | |
| Cholesterol: | 84mg | |
| Sodium: | 373mg | |
| Total Carbohydrates: | 5g | |
| Dietary Fiber: | 1g | |
| Protein: | 25g |
Selenium (34% daily value).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Season chicken with pepper and salt on both sides. 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 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
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.
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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30058/
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