Chicken Breasts With Mushroom Cream Sauce over Egg Noodles |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;) Ingredients:
2 chicken breasts, tenders removed (5 oz each, boneless & skinless) |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon salt |
1 pinch crushed red pepper flakes |
1 tablespoon canola oil |
1 medium shallots or 1 small white onion, minced |
2 teaspoons roasted garlic |
1 cup thinly sliced shiitake mushroom caps or 1 cup white button mushrooms |
3 tablespoons dry vermouth or 3 tablespoons dry white wine |
1/4 cup reduced-sodium chicken broth |
2 tablespoons heavy cream (we used light cream) |
2 tablespoons minced fresh chives (we used the scallions) or 2 tablespoons scallions, green parts only (we used the scallions) |
Directions:
1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
3. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
4. Transfer to a plate and tent with foil to keep warm.
5. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
6. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
7. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
8. Pour in broth and cook until reduced by half, 1 to 2 minutes.
9. Stir in cream and chives (or scallions); return to a simmer.
10. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
11. Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.
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