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Sauteed Breast of Chicken a la King

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Submitted by BlackDiamond

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

4 4
EACH EACH CHICKEN BREASTS
boneless, skinless
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 45
TABLESPOONS ML BUTTER
3 86.7
OUNCES ML/G MUSHROOMS
domestic white, sliced thin (1 cup)
1 1
SMALL SMALL SWEET RED BELL PEPPERS
roasted, peeled, and, seeded or 1 jar (2 ounces) drained, roasted red bell pepper, cut into medium dice (1/2 cup)
½ 118
CUP ML GREEN BELL PEPPERS
cut into medium dice
1 1
MEDIUM MEDIUM SCALLIONS, SPRING OR GREEN ONIONS
sliced thin, crosswise
¼ 59
CUP ML SHERRY
dry *
½ 118
CUP ML CHICKEN BROTH
or canned chicken broth
1 5
TEASPOON ML CORNSTARCH
½ 118
½ 118
CUP ML PARSLEY LEAVES
loosely-packed, minced

Directions

Sprinkle the chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper.

Dust lightly with flour.

Heat the oil and 2 tablespoons of the butter in a large skillet.

Add the chicken breasts; sauté until lightly browned on both sides and cooked through, about 8 minutes.

Remove the chicken from the skillet, cover and keep warm.

Remove and discard the oil and butter from the skillet.

Heat the remaining butter in the skillet.

Add the mushrooms, red and green peppers, and the scallions; sauté for about 3 minutes until the vegetables are softened.

Add the sherry; stir to loosen browned bits from the bottom of the pan.

Add the chicken stock and simmer until the liquid reduces to ¼ cup, about 7 minutes.

Mix the cornstarch and heavy cream together; add to the skillet.

Bring to a boil and simmer until the sauce thickens, about 2 minutes.

Return the chicken breasts to the skillet and simmer them to heat through, about 1 minute.

To serve, place a chicken breast on each warmed dinner plate and spoon a portion of the sauce over each chicken breast.

Sprinkle with parsley and serve immediately.

Makes 4 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 416 64% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 185mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 59g
Vitamin A 41% Vitamin C 83%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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