Since I’m a huge fan of mushrooms I have recently been making tons of recipes with chicken and mushrooms. When I came across this recipe I was so excited because for the most part it’s pretty healthy. It does have cream in the sauce but it’s only two tablespoons so it gives it just enough cream to make the sauce creamy, but not too much that it’s extremely rich. I served the chicken with mushroom cream sauce with roasted rosemary sweet potatoes.
The only change I made was I used cremini mushrooms (baby portobellas) instead of shiitake mushrooms.
Chicken Breasts with Mushroom Cream Sauce
Makes 2 servings
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
½ teaspoon freshly ground pepper
¼ teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth or dry white wine
¼ cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives or scallion greens
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Tip: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast -the tender- removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
Per serving: 275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrate; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.
Nutrition bonus: Selenium (34% daily value).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 3 lean meat, 2 fat