Chicken With Wild Mushrooms
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 310 |
Total Fat | 16 g |
Saturated Fat | 7 g |
Sodium | 431 mg |
Total Carbohydrate | 5 g |
Dietary Fiber | 1.5 g |
Protein | 36 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Butter | 1 ½ tablespoons |
Mushrooms (try shiitake or crimini), cleaned and sliced | 4 ounces |
Medium yellow onion, chopped | ½ |
Flat-leaf parsley, chopped | 2 tablespoons |
Parmesan cheese, grated | 1 tablespoon |
Olive oil | 2 teaspoons |
Chicken breast halves | 2 (5-ounce) |
Salt | ¼ teaspoon |
Freshly ground black pepper | 1/8 teaspoon |
- Directions
- Heat butter in a medium skillet over medium-high heat. Add mushrooms and sauté for 3-4 minutes. Add the onion and sauté another 3-4 minutes, until mushrooms are tender and slightly brown. Remove from heat and stir in parsley and cheese.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and season with salt and freshly ground pepper. Cook for about 5-6 minutes on each side, until the chicken is cooked through.
- Serve the mushroom-onion mixture over the chicken.
Exchanges
4 very lean meats; 3 fats; 1 vegetable
Side Suggestions: Oven Fried Potatoes
Preheat oven to 425ÀöF. Wash and scrub 2 medium-sized Yukon gold potatoes. Leave the peel on and slice lengthwise into ¼ inch strips. In a large bowl, toss with 2 teaspoons olive oil, ½ teaspoon salt, and pepper to taste. Place on a nonstick baking pan or sheet and bake for about 30-35 minutes, until golden. Turn potatoes around with a spatula a couple of times during cooking for even browning. Nutrition Info (for ½ of recipe): 189 calories; 33 g carbohydrate; 4 g protein; 5 g fat (1 g sat); 5 g fiber; 594 mg sodium. Exchanges: 2 starches; 1 fat.
Side Suggestions: Steamed Broccoli
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