We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!

Chicken Breasts with Mushroom Cream Sauce - 275 cal good for

ssonia29
ssonia29 Posts: 30
edited November 2024 in Recipes
Ingredients

2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques)
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
1 tablespoon(s) canola oil
1 medium shallot, minced
1 cup(s) thinly sliced shiitake mushroom caps
2 tablespoon(s) dry vermouth, or dry white wine
1/4 cup(s) reduced-sodium chicken broth
2 tablespoon(s) heavy cream
2 tablespoon(s) minced fresh chives, or scallion greens


Directions
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 shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. 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.


Nutritional Information
(per serving)


Calories - 275

Total Fat - 15g

Saturated Fat - 5g

Cholesterol - 84mg

Sodium -373mg

Total Carbohydrate - 5g

Dietary Fiber --

Sugar --

Protein - 25g

Replies

This discussion has been closed.