Mushroom Lover's Chicken

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 472.9
  • Total Fat: 12.4 g
  • Cholesterol: 59.1 mg
  • Sodium: 645.6 mg
  • Total Carbs: 58.0 g
  • Dietary Fiber: 9.6 g
  • Protein: 37.8 g

View full nutritional breakdown of Mushroom Lover's Chicken calories by ingredient
Submitted by:

Introduction

This is a gerat, quick after work receipe, it really can be done in a half hour! If you can't find, don't like, or are simply looking to save money you can substitue the shitake and other wild mushrooms, with cremini, portebella or any other mushrooms you like. Also, if your looking at budget constraints you can substitue parmesean cheese for the gruyere! Enjoy! This is a gerat, quick after work receipe, it really can be done in a half hour! If you can't find, don't like, or are simply looking to save money you can substitue the shitake and other wild mushrooms, with cremini, portebella or any other mushrooms you like. Also, if your looking at budget constraints you can substitue parmesean cheese for the gruyere! Enjoy!
Number of Servings: 4

Ingredients

    2 tablespoons olive oil
    4 boned skinned chicken breast halves (8 oz. each)
    2 large shallots, minced
    3 garlic cloves, minced
    1 cup reduced-sodium beef broth
    3 sprigs thyme, plus chopped thyme for garnish
    8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
    4 ounces mixed fresh wild mushrooms, rinsed and halved if large
    About 1/2 tsp. salt
    About 1/4 tsp. freshly ground black pepper
    1/4 cup freshly and finely shredded gruyere
    8 oz. whole grain pasta

Directions

1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

2. Cook pasta according to package directions.

3. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add beef broth, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

4. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.

5. Season mushroom-broth mixture with salt and pepper to taste. Divide pasta among 4 rimmed plates or shallow pasta bowls, top each with an equal portion of vegetables, chicken, and spoon sauce over all. Garnish with chopped thyme and gruyere.


Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.

Rate This Recipe