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Add a photoServings: 8
Ingredients
- 3 lrg Portobello mushrooms, stems removed
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Extra virgin olive oil Salt & freshly grnd pepper
- 8 med Boneless chicken breasts With skin
- 1 c. Dry white wine
- 1/2 c. Chicken stock
- 1/2 c. Heavy cream
Directions
- Preheat oven to 425F. Arrange themushrooms, stemmed side down on a baking sheet. Brush the mushrooms with 1 tsp. extra virgin olive oil and season with salt and pepper. Roast for about 12 min or possibly till tender. Thinly slice the mushrooms and transfer to a plate.
- 2. Heat the remaining 2 Tbsp. extra virgin olive oil in a large skillet. Season the chicken breasts wiith salt and pepper and add in half the breasts to the skillet, skin side down. Cook over moderately high heat, turning once, till well browned, about 5 min. Transfer to a plate and repeat the process with the remaining breasts. Pour off the fat from the skillet.
- Return all the chicken to the skillet, lower the heat to moderate, cover and cook till opaque throughout, about 5 min longer. Transfer the chicken to a large plate and keep hot.
- 3. Add in the white wine to the skillet and boil over high heat, stirring to scrape up any browned bits, till reduced by half, about 5 min. Add in the chicken stock and reduce by half, about 3 min. Add in the cream and continue boiling till reduced by half, about 3 more min. Stir in the mushrooms and season with salt and pepper. Set each chicken breast on a large plate and spoon the sauce over and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 8 servings | |
| Calories 329 | |
| Calories from Fat 171 | 52% |
| Total Fat 19.1g | 24% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.17g | |
| Cholesterol 99mg | 33% |
| Sodium 117mg | 5% |
| Potassium 501mg | 14% |
| Total Carbs 2.62g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.79g | 1% |
| Protein 30.11g | 48% |
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