Guilt Free Chicken With Mushroom Cream Sauce Cspi Recipes

CHICKEN WITH MUSHROOM CREAM SAUCE

Chicken With Mushroom Cream Sauce image

ABSOLUTELY DELICIOUS! Tender and moist pieces of chicken in a savory mushroom cream sauce. A specialty dinner to impress your family. Easy and quick preparation! (I have used chicken tenders with success.)

Provided by Seasoned Cook

Categories Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 boneless chicken breasts
1 teaspoon dried basil
1 teaspoon dried thyme, ground
1 teaspoon salt
2 tablespoons olive oil
3 cups mushrooms, sliced
1/2 teaspoon garlic, minced
1 tablespoon olive oil
1/4 cup white wine
1/2 cup heavy cream
1/4 cup parmesan cheese
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Pound chicken breasts with a meat mallet to flaten.
Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
Remove chicken from large saucepan to a plate.
Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
Enjoy!

Nutrition Facts : Calories 753.8, Fat 59.7, SaturatedFat 22.6, Cholesterol 185.3, Sodium 1479.6, Carbohydrate 10.8, Fiber 1.5, Sugar 2.6, Protein 39.7

GUILT-FREE CHICKEN WITH MUSHROOM CREAM SAUCE - CSPI

Guilt-Free Chicken With Mushroom Cream Sauce - CSPI image

Entered for safe-keeping, from NutrionAction.com Daily Tips Newsletter. There is no salt listed, but there is salt in the fat-free half-and-half and in the mustard.

Provided by KateL

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 small boneless skinless chicken breasts, about 1 1/4 lbs. (halve large chicken breasts along length to make small fillets)
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
1/2 lb button mushroom, sliced
1/2 cup onion, finely chopped
1/2 cup fat-free half-and-half
2 tablespoons country Dijon mustard
fresh ground black pepper, to taste

Steps:

Pound the chicken to an even 1/4-inch thickness.
In a large non-stick pan, heat 1 tablespoon oil over medium heat until shimmering.
Sauté the chicken until browned, about 4 minutes. Turn the chicken over and sauté until cooked through, about 3-4 minutes. Remove chicken from the pan and keep warm.
SAUCE.
Add the remaining 1 tablespoon oil to the pan. Heat until shimmering.
Stir in the mushrooms and onions and cook until lightly browned, about 2-3 minutes.
Remove from heat and stir in the half and half and mustard.
Season with pepper and spoon over the chicken.

Nutrition Facts : Calories 237.7, Fat 10.8, SaturatedFat 1.9, Cholesterol 77, Sodium 269.6, Carbohydrate 6.9, Fiber 1.2, Sugar 3.6, Protein 28.1

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