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4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)
Flavorful herbs and spices, red wine vinegar, shallots, and mushrooms give these plain chicken breasts rich flavor. A veggie side completes this paleo meal. If you don't care to use the red wine vinegar, you can use 1/3 cup of chicken broth.
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon extra virgin olive oil, divided
- 3 large shallots, peeled (about 1 cup)
- 1 (8-ounce) package presliced mushrooms
- 1/3 cup red wine vinegar
- 1 teaspoon dried marjoram, crushed
- Freshly ground black pepper (optional)
- Calories 226
- Caloriesfromfat 10%
- Fat 3g
- Satfat .6g
- Monofat .5g
- Polyfat .6g
- Protein 41.6g
- Carbohydrate 5g
- Fiber 1g
- Cholesterol 99mg
- Iron 1.9mg
- Sodium 262mg
- Calcium 33mg
How to Make It
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper and drizzle with 1/2 teaspoon olive oil. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.
While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with 1/2 teaspoon olive oil. Add mushrooms and shallots to pan. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.