Chicken Breasts in Mushroom Cream Sauce (Modified from Eatingwell.com)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 323.6
- Total Fat: 8.6 g
- Cholesterol: 158.1 mg
- Sodium: 579.9 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.7 g
- Protein: 56.2 g
View full nutritional breakdown of Chicken Breasts in Mushroom Cream Sauce (Modified from Eatingwell.com) calories by ingredient
Introduction
Modified recipe from eatingwell.com Modified recipe from eatingwell.comNumber of Servings: 2
Ingredients
-
Ingredients:
* Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
* Pepper, black, .5 tsp (remove)
* Salt, .25 tsp (remove)
* I Can't Believe It's Not Butter, Original Buttery Spray, 5 sprays, 1 serving (remove)
* Mushrooms, fresh, 1 cup, pieces or slices (remove)
* Swanson Chicken Broth 99% Fat Free, .25 cup (remove)
* Heavy Whipping Cream, 2 tbsp (remove)
* Scallions, raw, 2 tbsp chopped (remove)
Directions
Preparation
1. Season chicken with pepper and salt on both sides.
2. 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.
3. Add mushrooms to pan; cook, stirring occasionally, until tender, about 2 minutes 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.
Tips & Notes
* 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.
Nutrition
Per serving: 275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.
Number of Servings: 2
Recipe submitted by SparkPeople user FEIGNDEAF.
1. Season chicken with pepper and salt on both sides.
2. 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.
3. Add mushrooms to pan; cook, stirring occasionally, until tender, about 2 minutes 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.
Tips & Notes
* 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.
Nutrition
Per serving: 275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.
Number of Servings: 2
Recipe submitted by SparkPeople user FEIGNDEAF.