Mushroom-Herb Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 238.1
- Total Fat: 2.4 g
- Cholesterol: 98.6 mg
- Sodium: 117.9 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.8 g
- Protein: 42.2 g
View full nutritional breakdown of Mushroom-Herb Chicken calories by ingredient
Introduction
Marjoram is oregano's mild cousin. Crush the dried leaves to release their delicate flavor. For this recipe, use the largest shallots you can find; three large shallots should yield 1 cup of slices. Refrigerated mashed potatoes and broccoli complete the meal. Marjoram is oregano's mild cousin. Crush the dried leaves to release their delicate flavor. For this recipe, use the largest shallots you can find; three large shallots should yield 1 cup of slices. Refrigerated mashed potatoes and broccoli complete the meal.Number of Servings: 4
Ingredients
-
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt substiture
1/4 teaspoon black pepper
Cooking spray
3 large shallots, peeled
1 (8-ounce) package presliced mushrooms
1/3 cup dry sherry (I used fresh orange juice)
1 teaspoon dried marjoram, crushed
Freshly ground black pepper (optional)
Directions
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.
2. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.
Modified from Cooking Light Fresh Food Fast, Cooking Light Fresh Food Fast, Oxmoor House
APRIL 2009
Serving Size: 4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user GIDGETJO.
2. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.
Modified from Cooking Light Fresh Food Fast, Cooking Light Fresh Food Fast, Oxmoor House
APRIL 2009
Serving Size: 4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user GIDGETJO.