This healthy chicken recipe makes for a satisfying dinner yet quick week. We like this version of health heart, courtesy of the American Heart Association.
How to make fried chicken breasts with mushroom cream sauce
- Put the chicken in a large plate. Sprinkle both sides with salt and pepper.
- fingertips, gently press the seasonings so they adhere to the chicken. Put 1/4 cup flour in a shallow dish.
- Dip a piece of chicken at a time in the flour, turning to coat and shake off excess. I
- In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high heat, stirring to coat the bottom.
- Cook the chicken for four minutes, or until golden brown on the bottom.
- Turn and cook for two to four minutes, or until no longer pink in the center.
- Transfer to a large separate plate. Cover to keep warm. Pour the remaining oil 1 tablespoon into the hot pan, swirling to coat the bottom.
- Reduce heat to medium. Cook mushrooms and shallots for five minutes or until mushrooms are browned, stirring frequently.
- Add garlic and thyme. Cook for a minute.
- Sprinkle remaining flour 1 tablespoon of mushroom mixture. Cook for two minutes, stirring constantly.
- gradually pour in the wine. Cook for two minutes, stirring constantly to avoid lumps.
- Stir in broth. Bring to a boil and simmer for two minutes, or until sauce is thickened, stirring frequently. Reduce heat to a minimum.
- Add sour cream. Do not let the mixture come to a boil, or sour cream will curdle.
- Stir in parsley. Remove from heat and set aside.
- Cut chicken diagonally. Pour sauce over chicken.
Ingredients for fried breast of chicken with creamy mushroom sauce
- Four boneless, skinless chicken breast halves (about 4 ounces each), all visible fat cast
- 1/4 teaspoon salt
- pepper to taste
- 1/4 cup all-purpose flour and 1 tablespoon all-purpose flour, use , divided 1 1/2 teaspoons olive oil and 1 tablespoon of olive oil, divided use
- 12 ounces of Paris mushrooms, sliced
- 1 medium shallot, chopped
- 2 medium garlic cloves, minced
- 1/2 teaspoon dried thyme, crumbled
- 1 cup dry white wine ( regular or nonalcoholic)
- 1/2, chicken fat low sodium cup
- 1/4 cup fat free sour cream
- 2 tablespoons chopped fresh parsley finely
Nutrition Facts
Calories 291, Total fat 8.5 g saturated fat 1.5 grams, polyunsaturated fat 1 gram monounsaturated fats 4.5 grams, 75 milligrams cholesterol, 306 mg sodium, carbohydrates 15 grams of fiber 1 gram, 3 grams sugar, 29 grams protein.
more information on heart health by visiting the website of the Heart Institute and UPMC vascular.
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