Chicken Breasts With Three-Mushroom Sauce
Forget canned mushrooms! There’s nothing quite like the flavor of fresh wild mushrooms. You’ll be pleased with how easy they are to prepare and surprised at the different flavors they produce.
1 pound Chicken Breasts, boneless and skinless
1/4 pound cremini mushrooms, sliced
1/4 pound shiitaki mushroom caps, whole
1/4 pound oyster mushroom caps, whole
1 tablespoon olive oil
2 tablespoons chopped fresh basil OR
1 tsp. dried basil
2 tablespoons chopped fresh thyme leaves OR
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/2 cup chicken broth
1/2 cup dry sherry
1/4 cup low-sodium soy sauce
Heat oil in a large non-stick skillet over Medium heat.
Add mushrooms, basil, thyme and red pepper.
Sauté 5 minutes until mushrooms are soft and tender.
Pour broth, sherry and soy sauce into mushrooms.
Heat thoroughly until bubbling.
Remove sauce from heat and set aside or remove to a bowl.
Heat a non-stick skillet brushed with olive oil over Medium-High heat.
Cook chicken breasts 4 to 5 minutes per side until a meat thermometer inserted in the cent
er reads 165 degrees F or until the meat is opaque (white) in center.
Smother chicken in skillet with sauce.
Heat briefly and serve immediately
No Nutritional Information Available