RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2288
| View Recipe |
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| Recipe Name: |
Chicken with Mushroom Dijon Gravy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-03-01
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.22
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve chicken with a white and wild rice blend and steamed asparagus alongside. |
| Comments: |
This elegant chicken dinner can be whipped up in no time.
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Ingredients:
4 6-ozs chicken breast, boneless, skinless
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Directions:
Heat oil in a large skillet over medium-high heat. When the oil is hot, cook the chicken breasts until brown on each side and cooked through.
When the chicken is finished, remove it from the pan and reserve. Add the butter to the hot pan and melt. Add the mushrooms to the pan and brown, about 4 to 5 minutes. Add the shallots and thyme, and cook until tender, about 3 to 4 minutes. When all the vegetables are tender, sprinkle the flour over the mushrooms and shallots, cook about 1 minute then stir in the white wine, chicken stock, Dijon mustard and heavy cream. Cook about 2 minutes, until thickened.
Serve chicken topped with gravy. |
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| Nutrition per Serving: |
| Calories: |
399 |
Total Carbs: |
13.6 |
Net Carbs: |
12.4 |
| Cholesterol: |
97.8 |
Fat: |
14.4 |
Protein: |
46.82 |
| Fiber: |
1.23 |
Sodium: |
293.02 |
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