Chicken Breasts with Shallot Mushroom Sauce
This Keto and Paleo friendly dish features a rich mushroom sauce with a hint of cream. Chicken breasts provide over 30 grams of lean protein. Shiitake mushrooms have a wonderfully earthy flavor, meaty texture and bioactive compounds that help fight cancer, boost immunity, and support heart health. Shallots are sweeter than onions and an excellent source of antioxidants. For a complete healthy meal, serve on a bed of vegetables or with a half a cup of brown rice.
Makes: 4 servings
Time to cook: 30 minutes
Ingredients
- 4 5-oz boneless, skinless chicken breasts
- 1 teaspoon freshly ground pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 medium shallots, minced
- 2 cups thinly sliced shiitake mushroom caps
- ¼ cup dry white wine
- ½ cup reduced-sodium chicken broth
- ¼ cup heavy cream
- ¼ cup minced fresh chives or scallions
Cooking Instructions
- Season chicken breasts with salt and pepper.
- Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once or twice until brown and a thermometer registers 165 degrees (F), about 12-16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook while stirring until fragrant, about 1 minute. Add mushrooms and cook 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, 1-2 minutes. Stir in half and half and chives or scallions; return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Nutrition per serving
294 calories; 14 g fat (7 g sat, 7 g mono); 95 mg cholesterol; 33 g protein; 5 g carbohydrate; 0 g added sugars; 1 g fiber; 281 mg sodium; 381 mg potassium.
Recipe by Katy Nishida
