- Special Pricing
- Active Time 30m
- Total Time 40m
A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. Our version is lighter than the French classic but still has every bit of the flavor.
- 3 tablespoons all-purpose flour, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
- 3 teaspoons canola oil, divided
- 2 tablespoons minced shallot or onion
- 2 cups sliced mushrooms
- 3/4 cup reduced-sodium chicken broth (see Tips for Leftovers)
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh parsley or chives
Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add shallot (or onion) and cook, stirring, until fragrant, about 15 seconds. Add mushrooms and cook, stirring occasionally, until softened and browned, 1 to 2 minutes. Sprinkle the mushrooms with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in broth and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Reduce heat to low and stir in parsley (or chives). Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.
Tips for Leftovers--Chicken broth
Storage: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator.
Uses: Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
276 calories; 10g total fat; 2g total saturated fat; 65mg cholesterol; 261mg sodium; 15g carbohydrates; 1g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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