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Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients44- to 5-ounceskinless, boneless chicken breast halves¼teaspoonsalt¼teaspoonground black pepper2tablespoonsbutter1cupsliced mushrooms⅔cupred wine or reduced-sodium chicken brothplus1tablespoonred wine vinegar½cupreduced-sodium chicken broth1tablespoonbalsamic vinegar2teaspoonssnipped fresh thyme2teaspoonssnipped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
44- to 5-ounceskinless, boneless chicken breast halves
¼teaspoonsalt
¼teaspoonground black pepper
2tablespoonsbutter
1cupsliced mushrooms
⅔cupred wine or reduced-sodium chicken brothplus1tablespoonred wine vinegar
½cupreduced-sodium chicken broth
1tablespoonbalsamic vinegar
2teaspoonssnipped fresh thyme
2teaspoonssnipped fresh parsley
DirectionsPlace each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Add chicken to skillet. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove skillet from heat.Add mushrooms, wine, broth, vinegar and thyme to the hot skillet. Return skillet to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.Add remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.Originally appeared: Diabetic Living Magazine
Directions
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Add chicken to skillet. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove skillet from heat.Add mushrooms, wine, broth, vinegar and thyme to the hot skillet. Return skillet to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.Add remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.
In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Add chicken to skillet. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove skillet from heat.
Add mushrooms, wine, broth, vinegar and thyme to the hot skillet. Return skillet to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.
Add remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)180Calories8gFat3gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
