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French Country Chicken With Mushroom Sauce

 

.
46

Yield

4

servings

Prep

8

min

Cook

15

min

Ready

28

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

16 ounces chicken breast halves, boneless, skin-on
2 tablespoons olive oil
4 each shallots
thinly sliced
*
¼ pound mushrooms
thinly sliced
1 tablespoon all-purpose flour
¼ cup white wine
*
½ cup chicken broth, low salt
1 tablespoon rosemary leaves
fresh
2 tablespoons parsley leaves
chopped

Directions

Place the chicken breasts between wax paper and pound with a mallet to flatten.

Cut each piece in half lengthwise.

Cover with plastic wrap and refrigerate until firm.

In a small frying pan, heat 1 tablespoon of the olive oil over medium heat.

Add the shallots and sauté for about 3 minutes.

Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone.

Add the flour mixture to the shallots and mushrooms.

Stir in the chicken stock and cook over medium-high heat.

Stir until the sauce thickens, about 5 minutes.

Remove from heat and add the rosemary.

In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Add the chicken and sauté until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes.

To serve, transfer 2 chicken breast halves onto each plate.

Spoon mushroom sauce over the chicken and garnish with parsley.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 21850% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 61mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 45g
Vitamin A 7% Vitamin C 6%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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