Chicken with Wild Mushroom and Balsamic Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 servings of Rice Pilaf1 tablespoon extra-virgin olive oil, 4 boneless, skinless chicken breasts, 6 ouncesPepper2 tablespoons butter/margin12 cremini or baby portobello mushrooms, sliced12 shiitake mushrooms, stems removed and sliced12 white mushrooms, sliced2 large cloves garlic, chopped1 tablespoon thyme leaves, a couple of sprigs, chopped2 large shallots, thinly sliced2 tablespoons all-purpose flour1 1/2 cups low-sodium chicken stock1 tablespoon balsamic vinegar2.5 tablespoons heavy cream or half-and-half, 1/4 cup chopped flat-leaf parsley
Cook rice by instructions on box
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil.
Season chicken liberally with and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side.
Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter.
Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots.
Cook stirring occasionally for about 2 minutes or until the shallots are wilted.
Sprinkle the flour into the pan and cook 2 minutes more.
Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened.
Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile rice on dinner plates and top with the sliced chicken and sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user JUPITERZ.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil.
Season chicken liberally with and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side.
Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter.
Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots.
Cook stirring occasionally for about 2 minutes or until the shallots are wilted.
Sprinkle the flour into the pan and cook 2 minutes more.
Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened.
Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile rice on dinner plates and top with the sliced chicken and sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user JUPITERZ.
Nutritional Info Amount Per Serving
- Calories: 405.1
- Total Fat: 16.1 g
- Cholesterol: 43.4 mg
- Sodium: 748.5 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 2.9 g
- Protein: 19.8 g
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