Creamy Chicken & Mushrooms

Whether you scored wild mushrooms at the farmers’ market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.

Ingredients

4 4- to 5-ounce chicken cutlets (see Tips)
4 cups mixed mushrooms, sliced if large
½ cup dry white wine
½ cup heavy cream
2 tablespoons finely chopped fresh parsley

Directions

Step 1

Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
Step 2

Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

Tips

Tips: You can make your own chicken cutlets from two 8- to 10-ounce boneless, skinless chicken breasts. Remove the tenders (the strip of meat on the underside of the breast) and save for another use. Cut each breast in half crosswise. Place between pieces of plastic wrap. Pound with a meat mallet or skillet until about 1/2 inch thick.

Nutrition Facts

Serving Size: 1 Cutlet & Generous 1/4 Cup Sauce

Per Serving:

325 calories; protein 29.1g; carbohydrates 4.2g; dietary fiber 0.8g; sugars 2.5g; fat 19.6g; saturated fat 7.5g; cholesterol 98.9mg; vitamin a iu 600.5IU; vitamin c 4.1mg; folate 16.3mcg; calcium 28.4mg; iron 1.3mg; magnesium 12.8mg; potassium 286.2mg; sodium 329.2mg.

Exchanges:1/2 Vegetable, 3 1/2 Lean Meat, 3 1/2 Fat

chicken, Heavy Cream, mushrooms, oil, parsley, pepper