Creamy Chicken & Mushrooms
Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.
Ingredients
- 4 Chicken Cutlets 4-5 ounces each
- 4 cups Mushrooms
- ½ cup White Wine Vinegar
- ½ cup Milk Low-fat
- 2 Tablespoons Parlsey Chopped
Equipment
- Large Skillet
Instructions
- Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
- Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.
Nutrition
Nutrition Facts
Creamy Chicken & Mushrooms
Amount per Serving
Calories
322
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
142
mg
47
%
Sodium
212
mg
9
%
Potassium
974
mg
28
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
40
g
80
%
Vitamin A
488
IU
10
%
Vitamin C
4
mg
5
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Cutlets, Fresh Parsley, Mushrooms, White Wine