Chicken & Mushrooms in White Wine sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 chicken breasts (no skin, no bone)1 tbsp margarine2 tsp olive oil1/4 C. flour3 cloves garlic1.5 C sliced mushrooms1/4 C Sauvignon Blanc White Wine1/3 C fat free chicken broth1/4 C fresh parsley salt and pepper to taste
Preheat oven to 200. Season chicken with salt and pepper and slice in strips. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set in warm oven.
Add additional oil and butter to the skillet, then add the garlic (sliced or pressed) and cook for a few seconds; add mushrooms, salt and pepper stirring until tender about 5 minutes.
Add wine, chicken broth, parsley, stir and break up bits from bottom of pan. Cook a few more minutes until the liquid reduces. Top chicken with mushroom sauce and serve. We use whole wheat penne or brown rice.
Serving Size: 2-3 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MGILBERT33.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set in warm oven.
Add additional oil and butter to the skillet, then add the garlic (sliced or pressed) and cook for a few seconds; add mushrooms, salt and pepper stirring until tender about 5 minutes.
Add wine, chicken broth, parsley, stir and break up bits from bottom of pan. Cook a few more minutes until the liquid reduces. Top chicken with mushroom sauce and serve. We use whole wheat penne or brown rice.
Serving Size: 2-3 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MGILBERT33.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 5.3 g
- Cholesterol: 68.4 mg
- Sodium: 186.7 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.7 g
- Protein: 29.4 g
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