Chicken portobello w/ mashed red potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 408.0
- Total Fat: 20.1 g
- Cholesterol: 60.6 mg
- Sodium: 1,033.6 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 3.8 g
- Protein: 18.3 g
View full nutritional breakdown of Chicken portobello w/ mashed red potatoes calories by ingredient
Introduction
Boneless chicken breast with portobello muchroom sauce. With side of mashed red potatoes Boneless chicken breast with portobello muchroom sauce. With side of mashed red potatoesNumber of Servings: 4
Ingredients
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1 1/2 lbs. red potatoes, cubed
1/4 cup all-purpose flour
1 1/4 tsp. salt, divided
1 1/4 tsp. rubbed sage, divided
1/2 tsp. dried thyme
1/2 tsp. pepper
4 boneless skinless chicken breast halves (6 oz. each)
2 Tbsp. extra virgin olive oil
3/4 lb. sliced baby portobello muchrooms
1 pkg. (8oz.) 1/3 less fat cream cheese
1 1/4 cups chicken broth, Swanson, fat free, 33% less sodium divided
Directions
Place potatoes in a large saucepan, cover with water. Bring to boil. Reduce heat; cover an dcook for 10-15 minutes or until tender.
Meanwhile, in a large resealable plastic bag, conbine the flour, 1 tsp. salt, 1 tsp. sage, thyme, and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170 degrees. Remove and keep warm.
In the same skillet, saute muchrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 cup broth and remaining salt and sage. Cook and siir until chees is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chichen and sauce mixture.
Yield: 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user P-KAY92.
Meanwhile, in a large resealable plastic bag, conbine the flour, 1 tsp. salt, 1 tsp. sage, thyme, and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170 degrees. Remove and keep warm.
In the same skillet, saute muchrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 cup broth and remaining salt and sage. Cook and siir until chees is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chichen and sauce mixture.
Yield: 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user P-KAY92.