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Chicken Forestiere

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  40 Minutes
  2 servings
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.
RECIPE INGREDIENTS
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 Two)
1/2 cup  dry white wine
1 tablespoon  chopped fresh parsley or chives

Tips for Two--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.
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 276
Fat. Total: 10g
Protein: 28g
Carbohydrates, Total: 15g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 65mg
Sodium: 261mg
% Cal. from Fat: 33%
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