Easy Chicken and Mushroom Recipe
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 267.4
- Total Fat: 14.0 g
- Cholesterol: 77.7 mg
- Sodium: 677.7 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 2.1 g
- Protein: 27.9 g
View full nutritional breakdown of Easy Chicken and Mushroom Recipe calories by ingredient
Introduction
Quick and easy Quick and easyNumber of Servings: 4
Ingredients
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4 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
3 serving Green Onion (fresh-1 stalk)
3 tsp Organic Valley Ghee Butter
2 tbsp Extra Virgin Olive Oil
1 tsp Pepper, black
1 tsp Paprika
1 tsp Coriander seed
16 ounces Chicken Breast (cooked), no skin, roasted
1 tsp Salt
1 tsp Oregano, ground
0.08 cup Arrow Root starch/flour (by CSIENK)
Directions
Heat oven to 200 degrees. You will use it to keep the chicken warm.
Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not. Add the chicken cutlets and cook for 3-4 minutes each side. Transfer the chicken to an ovenproof paltter and put it in the oven.
In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt, and pepper. Bring to a boil. Sprinkle and stir in arrowroot to thicken the sauce.
Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Serving Size: Make 4 four ounce servings
Number of Servings: 4
Recipe submitted by SparkPeople user CMILLER61.
Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not. Add the chicken cutlets and cook for 3-4 minutes each side. Transfer the chicken to an ovenproof paltter and put it in the oven.
In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt, and pepper. Bring to a boil. Sprinkle and stir in arrowroot to thicken the sauce.
Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Serving Size: Make 4 four ounce servings
Number of Servings: 4
Recipe submitted by SparkPeople user CMILLER61.