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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Recipe from Great Good Food Lucious Lower-Fat Cooking by Julie Russo. Ingredients:
2 whole boneless skinless chicken breasts, and split in half |
salt & freshly ground black pepper |
1 tablespoon olive oil |
1 lb thinly sliced mushroom |
1/2 cup thinly sliced onion |
2 garlic cloves, minced |
1/4 cup madeira wine |
1/4 cup low-fat sour cream |
1 tablespoon unsalted butter |
1/2 cup breadcrumbs |
Directions:
1. Preheat the oven to 350°F.
2. Sprinkle both sides of the breasts with salt and pepper. Lightly coat the bottom of a 8 x 8-inch baking dish with vegetable or canola oil. Place the breasts in the dish in one layer.
3. In a medium skillet over medium heat, place 1/2 tablespoon olive oil. Add the mushrooms and saute for 2 to 4 minutes. Remove the mushrooms with a slotted spoon, and distribute evenly over the chicken. Add the remaining oil to the skillet; saute the onion and garlic until transparent, about 4 minutes, and place over mushrooms.
4. Combine the wine and sour cream; pour over the chicken.
5. Discard the oil and wipe the skillet clean with paper towel. Melt the butter in the skillet; add the crumbs and toss to coat. Sprinkle the crumbs over the chicken breasts. Cover the dish with foil, and bake for exactly 1 hour. Serve immediately.
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