Fall Mushroom ChickenWild mushrooms were once primarily a fall and winter delicacy; now they’re cultivated on farms year-round. Their earthiness adds a rich depth to a simple sauce, turning plain chicken breasts into a comforting cool-weather dinner.
Saturated fat: 4.4g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 1.5g
CLICK TO DOWNLOAD
AND PRINT THIS RECIPE
• 4 (6-ounce) skinless, boneless chicken
• 2 teaspoons canola oil
• ½ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped shallots
• 1 (8-ounce) package pre-sliced Crimini
(baby portabella) mushrooms
• 2 minced garlic cloves
• ½ cup dry white wine
• 1½ teaspoons all-purpose flour
• 3/4 cup fat-free, lower-sodium chicken
• 2 tablespoons butter
• 1 teaspoon minced fresh thyme
Prep Time: 35 minutes
1. Place each piece of chicken between 2
sheets of heavy-duty plastic wrap; use
a meat mallet or small skillet to pound
to ½-inch thickness.
2. Heat a large nonstick skillet over
medium-high heat. Add canola oil and
swirl to coat the pan.
3. Season chicken with ¼ teaspoon salt
and pepper. Add chicken to pan; cook
3 minutes on each side or until done.
Transfer chicken to a serving platter;
lightly cover to keep warm.
4. Add shallots and mushrooms to pan;
sauté for 4 minutes or until browned,
5. Add garlic; sauté for 1 minute, stirring
6. Stir in wine, scraping pan with rubber
spatula to loosen browned bits. Bring
mixture to a boil and cook until liquid
7. Sprinkle with remaining teaspoon salt
and flour; cook 30 seconds, stirring
8. Add broth to pan and bring sauce back
to a boil. Cook 2 minutes more, or until
9. Remove pan from heat; stir in butter and
thyme until the butter melts.
10. Serve sauce over cooked chicken.
If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT
Get recipes from the
FitFamily archives!If you missed any
of our previously
to view them.