Chicken in a cream wine mushroom sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/4 cup finely chopped shallot1 garlic clove, minced1/2 teaspoon dried sage, crumbled2 1/2 tablespoons olive oil1/2 pound white mushrooms, sliced3/4 cup dry white wine3 chicken breast halves.all-purpose flour seasoned with salt and pepper for dredging the chicken2/3 cup chicken broth1/4 cup heavy cream2 tablespoons minced fresh parsley leaves (preferably flat-leafed)
In a heavy skillet cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened, add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl. Dredge the chicken in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the chicken until it is golden and cooked through. Transfer the chicken to a platter and keep it warm.
Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the chicken.
Number of Servings: 3
Recipe submitted by SparkPeople user TANAJO.
Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the chicken.
Number of Servings: 3
Recipe submitted by SparkPeople user TANAJO.
Nutritional Info Amount Per Serving
- Calories: 482.3
- Total Fat: 20.5 g
- Cholesterol: 67.9 mg
- Sodium: 456.7 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 2.3 g
- Protein: 27.1 g
Member Reviews
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GEORGIA1959
This is a recipe I make quite often...so I searched the site inorder to add to my meal planner avoiding having to create i....I have reduced the sodium level by making my own chicken stick w/o salt and also i.s.o heavy cream using low-fat cream with only 3% fat....and it;s just as good..... - 1/9/08