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.
4 4- to 5-ounce chicken cutlets (see Tips)
4 cups mixed mushrooms, sliced if large
½ cup dry white wine
½ cup heavy cream
2 tablespoons finely chopped fresh parsley
Sprinkle chicken with 1/4 teaspoon of 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.
Serving Size: 1 Cutlet & Generous 1/4 Cup Sauce Per Serving: 325 calories; protein 29.1g; carbohydrates 4.2g; dietary fiber 0.8g; sugars 2.5g; fat 19.6g; saturated fat 7.5g; cholesterol 98.9mg; vitamin a iu 600.5IU; vitamin c 4.1mg; folate 16.3mcg; calcium 28.4mg; iron 1.3mg; magnesium 12.8mg; potassium 286.2mg; sodium 329.2mg. Exchanges: 1/2 Vegetable, 3 1/2 Lean Meat, 3 1/2 Fat