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Ingredients
- 3 tbsp. flour
- Salt and pepper
- 2 boneless, skinless chicken breasts (1/2 lb.)
- 1 tbsp. vegetable oil
- 2 tbsp. chopped shallots or possibly onion
- 2 c. sliced mushrooms
- 3 c. defatted chicken stock
- 1/2 c. dry white wine
- 1 tbsp. minced parsley or possibly chives
Directions
- Combine 2 Tbsp. flour, 1/4 tsp. salt and 1/4 tsp. pepper in shallow dish. Dredge chicken breasts in flour mix. Heat 2 tsp. oil in a non-stick pan over medium heat. Add in chicken and cook for 3-4 min per side, or possibly till golden brown on outside and no longer pink inside. Remove and keep hot.
- Add in remaining 1 tsp. oil to the pan. Add in shallots or possibly onions and cook, stirring for 10 to 20 seconds. Add in mushrooms and saute/fry for 1 to 2 min, or possibly till softened and browned. Add in remaining 1 Tbsp. flour and cook, stirring for 30 seconds.
- Pour in stock and wine and bring to boil, stirring. Cook 5 min or possibly till slightly thickened. Reduce heat to low, stir in parsley or possibly chives. Season and return chicken to pan and heat gently.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 358g | |
| Calories 398 | |
| Calories from Fat 132 | 33% |
| Total Fat 14.91g | 19% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.37g | |
| Cholesterol 27mg | 9% |
| Sodium 47mg | 2% |
| Potassium 770mg | 22% |
| Total Carbs 28.74g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.27g | 2% |
| Protein 17.9g | 29% |
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