Chicken and Mushrooms in Wine Sauce
Chicken and Mushrooms in Wine Sauce covers sauteed chicken breast with a wine based sauce chock full of mushrooms, ready in thirty minutes
Ingredients
- 1-1/2 pounds boneless chicken breast pounded thin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 16 ounces whole mushrooms sliced
- 4 tablespoons olive oil
- 1-1/2 teaspoons minced rosemary
- 1 teaspoon thyme leaves
- 4 tablespoons butter
- 2/3 cup dry white wine
- 2 cups chicken broth
- 4 tablespoons cornstarch
- 1/2 cup cream
- 1-1/2 teaspoons minced parsley
Instructions
- Pound out chicken until it is thin, and season with salt and black pepper.
- Saute the chicken in olive oil with the rosemary and thyme until cooked through; set the cutlets aside and keep warm.
- Add butter to the pan along with the mushrooms and cook until mushrooms soften.
- Deglaze the pan with white wine and cook until the wine evaporates.
- Whisk the cornstarch into the chicken broth and add to mushrooms, stirring until the sauce thickens.
- Then add the cream and parsley, letting that thicken on low heat without boiling.
- Serve sauce over chicken pieces.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 486kcalCarbohydrates: 14gProtein: 17gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 102mgSodium: 899mgPotassium: 657mgFiber: 1gSugar: 4gVitamin A: 832IUVitamin C: 4mgCalcium: 41mgIron: 1mg
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