Chicken with Mushrooms in White Wine Sauce
Recipe: #146
September 13, 2011
Categories: Chicken, Mushrooms, Mothers Day, Sunday Dinner, Oven Bake, Low Fat, No Eggs, Wine, Boneless Pieces, Chicken Dinner, more
"This is an adapted recipe that originally came from Cooking Light. This is our favorite low fat dish. Full of flavor, you'll never guess it's low fat. We have this 3-4 times per month."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (307.7 g)
- Calories 322.8
- Total Fat - 8.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 98.2 mg
- Sodium - 907 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 5 g
- Sugars - 5.9 g
- Protein - 38.6 g
- Calcium - 92.9 mg
- Iron - 3.4 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven tp 375F. Combine flour with salt, pepper, 1 tablespoon of the paprika, onion powder, garlic powder and thyme.
Step 2
Coat each breast with seasoned flour and brown lightly in a large, oven proof skillet over medium heat for approximately 4 minutes per side.
Step 3
Add the broth and wine and sprinkle the liquid with the remaining tablespoon of paprika. Stir and simmer for 1-2 minutes. Top the chicken with the mushrooms and spray lightly with cooking spray. Place skillet in pre-heated oven.
Step 4
Bake for 15 minutes, then sprinkle with parmesan cheese and continue baking another 5 minutes. Remove from oven, sprinkle with fresh parsley.
Tips
No special items needed.
4 Reviews
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