Search for a Recipe

Monday, June 17, 2013

Chicken with Mushroom Sauce

I am a huge fan of chicken and tend to eat it 2-3 days a week.  Because of this I'm always looking for new ways to jazz it up.  Mushrooms are a quick and inexpensive additon to any dish and also add a nice suttle texture.  This meal comes together in no time and is when served will look like you spent hours slaving over the stove!  I served this over redskin mashed potatoes and sauteed green beans.  But if you are watching your carb intake, this also goes great over brown rice. 


2 tbsp EVOO - divided
1 - 16oz boneless, skinless chicken breast
1 package sliced mushrooms
1 clove garlic - minced
1/2 cup dry white wine
3/4 tsp all purpose flour
1/3 cup fat free chicken stock
1 tbsp salted butter
1/2 tsp fresh thyme - minced
Kosher salt
Fresh ground black pepper

Servings: 2 • Serving Size: 1 breast and 1/2 cup mushroom sauce • Calories: 462 • Fat: 24 g • Carbs: 4 g • Fiber: 1 g • Protein 50 g • Sugars: 1 g


Slice the chicken breast in half, lengthwise, creating two fillets.  Heat a large skillet pan over medium-high heat.  Add 1 tbsp EVOO and swirl to coat the pan.  Season the chicken breasts with kosher salt and pepper on both sides.  Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. 

Transfer to a plate and tent with foil to keep warm. 

In the same pan add 1 tbsp EVOO and mushrooms.  Saute' for 4-5 minutes or until browned, stirring frequently.  Add the minced garlic and saute' for 1 minute.  Stir in the wine, scraping the pan to loosen the browned bits. 

Bring the mixture to a boil and cook until almost all the liquid evaporates.  Sprinkle the mixture with salt and flour, cooking and stirring for 30 seconds.  Add the broth and bring to a boil.  Cook 2-3 minutes or until slightly thick.  Remove the pan from heat and add the butter and thyme, stirring until the butter melts. 

Serve the chicken topped with the mushroom sauce. 

No comments:

Post a Comment