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Chicken in Shitake Mushroom Sauce
Date added: November 26, 2007
- Servings: 8 change
- Calories per serving: 271
- Prep time: 20
- Cook time: 40
Ingredients
- 3 pound chicken, broiler/fryer, dark meat, w/o skin, raw
- 1/2 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 1 cooking spray, 1/3 sec spray
- 8 ounce-weight pearl onions
- 4 carrots, fresh, 7" x 1 1/4" cut into 1-inch long pieces
- 1/4 cup vermouth, dry, or chicken broth
- 1 1/4 cup broth, chicken, light, fat free, rducd sod, cnd
- 3 tbsp herb, parsley, fresh, chpd
- 1 tbsp thyme, fresh
- 1 tbsp rosemary, fresh
- 8 ounce-weight shiitake or button mushrooms halved
Recipe Method
1. Sprinkle chicken with salt and pepper. Coat an unheated 12-inch nonstick skillet with nonstick cooking spray. Preaheat over medium heat. Cook chicken in hot skillet about 10 minutes or until chicken is golden brown, turning to brown evenly. Remove chicken.
2. Add pearl onions and carrots to skillet. Cook about 5 minutes or until onions are golden brown, stirring occasionally. Add vermouth or chicken broth, scraping up any crusty brown bits from bottom of skillet. Return chicken to skillet. Pour broth over chicken; sprinkle with parsley, thyme and rosemary.
3. Bring to a boil; reduce heat. Cover and simmer about 40 minutes or until chicken is no longer pink (170 F. for breasts; 180 F. for thighs and drumsticks), adding mushrooms for the last 10 minutes of cooking. If desired, garnish with fresh rosemary.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 271 | 14% |
| Fat 8g | 12% |
| Cholesterol 136mg | 45% |
| Sodium 384mg | 16% |
| Carbohydrates 12g | 14% |
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