The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.
1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. 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. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. 4. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 2 | ||
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Calories: 278 | ||
Calories from Fat: 98 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 14 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 86.1mg | 26 % | |
Sodium 175.3mg | 6 % | |
Potassium 690.8mg | 18 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.3g | ||
Protein 35.3g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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