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Ingredients
- 4 chicken split breasts, skinned
- 4 tbsp. butter
- 1/2 c. minced onion
- 1/2 c. minced celery
- 2 tbsp. cornstarch
- 1 c. chicken broth
- 1 c. low fat yogurt
- 1/2 c. white cooking wine
- 1 tbsp. lemon juice
- Coarsely grnd black pepper, to taste
- 1 c. sliced fresh mushrooms
Directions
- Preheat oven to 350 degrees. Heat 2 Tbsp. butter in a shallow baking dish; place chicken breasts in the pan. Bake, uncovered, about 30 min. Meanwhile, over low heat, saute/fry the onion and celery till tender in the remaining butter in a saucepan.
- Dissolve cornstarch in chicken broth and add in to sauteed mix, stirring till thickened. Add in yogurt, wine, lemon juice and pepper, stirring till blended. Remove pan from oven. Turn each chicken breast and cover with sliced mushrooms. Pour sauce over all.
- Bake, uncovered, for another 30 min or possibly till chicken is done. Note: This recipe is a modification of one from the Heart Association Cookbook and should be low in cholesterol. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 2 servings | |
| Calories 376 | |
| Calories from Fat 222 | 59% |
| Total Fat 25.25g | 32% |
| Saturated Fat 15.89g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 826mg | 34% |
| Potassium 668mg | 19% |
| Total Carbs 25.92g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 12.23g | 8% |
| Protein 9.8g | 16% |
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