Chicken With Mushroom Sauce

This chicken dish tastes a lot richer and more sinful than it really is, thanks to the mushroom sauce. The first time I made this recipe, I forgot to add the butter and thyme at the end and I was still in love with the dish. This recipe is all fixed on top of the stove in one large skillet. This is from a January 2011 issue of Cooking Light. For the purposes of this demonstration, I’m making it with just two boneless chicken breasts instead of four called for in the recipe.

These are the primary ingredients you'll require to make the chicken with mushroom sauce recipe.
These are the primary ingredients you’ll require to make the chicken with mushroom sauce recipe.

Ingredients:

4 (six-ounce) skinless, boneless chicken breast halves (the recipe requires pounding the chicken breasts between plastic wrap or wax paper to about 1/2-inch thickness using a meat mallet or bottom of a heavy skillet. I happened to find boneless, skinless chicken breast cutlets that were already pounded at my grocery store and that made my life a lot easier in preparing this meal.)

2 tsp canola oil

1/2 tsp salt, divided

1/4 tsp ground black pepper

1/4 cup chopped shallots (one large shallot should work)

8 ounces sliced mushrooms (I used a mixed pre-sliced packaged variety; it’s your preference as to what you want to use.)

2 minced garlic cloves

1/2 dry white wine

1 and 1/2 tsp all-purpose flour

3/4 cup fat-free, lower-sodium chicken broth

2 Tbs butter (I use Smart Balance)

1 tsp minced fresh thyme

Preparation:

If you haven’t bought the already pounded chicken breasts, place each breast between either plastic wrap or wax paper on a cutting board and flatten each breast to 1/2 inch thickness using a meat mallet or bottom of a heavy skillet.

These are the packages of flattened chicken breast cutlets that I bought from my grocery store. Each package contained two pounded cutlets.
These are the packages of flattened chicken breast cutlets that I bought from my grocery store. Each package contained two pounded cutlets.

Heat a large non-stick skillet to medium-high heat and then add the 2 tsp of canola oil to pan, swirling to coat.

Adding the first Tbs of canola oil to heated skillet.
Adding the first Tbs of canola oil to heated skillet.
both Tbs of canola oil have coated the skillet.
Both Tbs of canola oil have coated the skillet.

Sprinkle the both sides of the chicken breasts with 1/4 tsp of salt (the other 1/4 tsp will be needed later) and 1/4 tsp of the pepper.

season both sides of the chicken breasts with salt and...
season both sides of the chicken breasts with salt and…
...pepper.
…pepper.

Add the chicken breasts to pan and cook on each side for at least three minutes (if pieces are thicker, may take longer) until done. Transfer the chicken to a plate and cover with foil to keep warm (if need be, you can reheat the chicken at the end in the microwave). Keep the skillet at medium high heat.

The cooked chicken breasts have been transferred to a plate and will be covered to keep warm for later.
The cooked chicken breasts have been transferred to a plate and will be covered to keep warm for later.

Chop the shallot (it doesn’t have to be finely chopped, just try to avoid leaving huge pieces).

The pre-chopped shallot.
The pre-chopped shallot.
The shallot, roughly chopped.
The shallot, roughly chopped.

Add the chopped shallot and the 8 ounces of mushrooms into the pan.

First go the shallots.
First go the shallots.
Next we add the eight ounces of sliced mushrooms.
Next we add the eight ounces of sliced mushrooms.

Saute the shallots and mushrooms for about four minutes or until browned, stirring occasionally.

The mushrooms and shallot pieces starting to brown
The mushrooms and shallot pieces starting to brown

Add the minced garlic (I just grate the garlic cloves into the mushrooms and shallots). Saute for one minute, stirring constantly.

gratingthegarlic

The garlic has been added. Stir it in with the rest of the mixture.
The garlic has been added. Stir it in with the rest of the mixture.

Add in the 1/2 cup of dry white wine, scrapping pan to loosen brown bits from the bottom of skillet and bring to a boil. Cook until liquid almost evaporates (a few minutes).

Measuring out half a cup of white wine.
Measuring out half a cup of white wine.
We've introduced our wine to the mushroom mixture.
We’ve introduced our wine to the mushroom mixture.

Sprinkle mushroom mixture with the 1 and 1/4 tsp of flour and remaining 1/4 tsp of salt and cook for 30 seconds, stirring routinely.

Now we've added the flour into the mushroom mixture.
Now we’ve added the flour into the mushroom mixture.
Here's the remaining 1/4 tsp of salt.
Here’s the remaining 1/4 tsp of salt.
The flour and salt have been mixed in.
The flour and salt have been mixed in.

Add the 3/4 of a cup of chicken broth to the skillet, bringing to a boil, and then cooking for two minutes or so until slightly thick.

The chicken broth measured out and waiting to be poured into the skillet.
The chicken broth measured out and waiting to be poured into the skillet.
The broth has been added and brought to a boil, and will be cooked further until slightly thickened.
The broth has been added and brought to a boil, and will be cooked further until slightly thickened.

Remove the pan from heat, adding the 2 Tbs of butter and one tsp of minced fresh thyme.

The skillet has been removed from the stove. Doesn't this look fantastic already, and we haven't added the last two ingredients!
The skillet has been removed from the stove. Doesn’t this look fantastic already? And we haven’t even added the last two ingredients!
Adding the first of two Tbs of butter to the mushroom sauce.
Adding the first of two Tbs of butter to the mushroom sauce.
Here's the tsp. of fresh thyme that will be the last ingredient going into making the mushroom sauce.
Here’s the tsp. of fresh thyme that will be the last ingredient going into making the mushroom sauce.
In goes the thyme!
In goes the thyme!
Incorporate the butter and thyme into the mushroom sauce and it is complete, ready to top the chicken breasts.
Incorporate the butter and thyme into the mushroom sauce and it is complete, ready to top the chicken breasts.

Plate your chicken (This is the point where you might want to reheat your chicken in the microwave if it has cooled too much while you’ve been making the mushroom sauce). Serve one-third of a cup of the mushroom sauce over each chicken breast. Enjoy!

Our plated chicken with mushroom sauce.
Our plated chicken with mushroom sauce.

Nutritional Breakdown:

Serving Size: One chicken breast with one third cup of mushroom sauce.

Cal: 290; Fat: 10.5 g (Sat Fat: 4.4 g); Chol: 114 mg; Sodium: 526 mg; Carb: 5.5 g; Pro: 42.1 g.

 

 

 

 

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