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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
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.