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Chicken with Creamy Mushroom Sauce and Sauteed Greens with Pecans

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Chicken with Creamy Mushroom Sauce and Sauteed Greens with Pecans

Chicken breasts braise in a slow-simmering mushroom sauce and are served with a variety of greens mixed with the crunch of pecans.

Ingredients

Servings  4  

Chicken and Mushroom Sauce

  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper and 1/4 teaspoon pepper, divided use
  • 4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 2 teaspoons canola or corn oil and 2 teaspoons canola or corn oil, divided use
  • 10 ounces baby bella mushrooms, trimmed and thinly sliced (about 4 cups)
  • 2 portobello mushroom caps, stems discarded and dark gills scraped away, halved, and thinly sliced vertically (about 4 cups)
  • 8 ounces button mushrooms, thinly sliced (about 4 cups)
  • 1 teaspoon dried thyme
  • 1/4 cup water
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free sour cream

Sauteed Greens

  • 2 teaspoons canola or corn oil
  • 5 ounces baby kale
  • 10 ounces baby spinach
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped, unsalted pecans
  • 2 teaspoons white vinegar

Directions

Tip: Click on step to mark as complete.

  1. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the chicken. In a large nonstick skillet or large Dutch oven, heat 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 8 to 10 minutes, or until both sides are golden, turning over once halfway through. (The chicken won't be done at this point.) Transfer to a plate. Cover to keep warm. Set aside.
  2. In the same skillet, still over medium-high heat, heat 2 teaspoons oil, swirling to coat the bottom. Cook all of the mushrooms until softened, stirring frequently. Stir in 1/4 teaspoon pepper, thyme, and water. Return the chicken to the pan. Increase the heat to high. Bring to a boil. Reduce the heat to medium. Cook, covered, for 15 minutes, or until the chicken is no longer pink in the center.
  3. Meanwhile, in a second large nonstick skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the kale for 2 to 3 minutes, or until wilted, stirring constantly. Stir in the spinach and garlic. Cook for 2 to 3 minutes, or until the spinach is wilted, stirring constantly. Stir in the remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, and pecans. Remove from the heat. Drizzle the vinegar over the greens. Transfer the greens to a platter. Top with the cooked chicken.
  4. Once the chicken has been transferred out of the skillet and onto the greens, increase the heat to high. Stir the flour into the mushroom mixture. Cook for 3 to 5 minutes, or until the liquid thickens slightly, stirring constantly. Remove from the heat. Whisk in the sour cream until it dissolves. Pour the mushroom sauce over the chicken.

Cooking Tip: Mushrooms are very porous and easily soak up liquids. To prevent mushrooms from getting soggy when cleaning them, gently wipe them with a damp paper towel rather than rinsing them under running water.

Keep it Healthy: Mushrooms absorb oil as they cook in it, so the more oil added, the more these sponge-like ingredients will soak it up. Using a nonstick pan helps reduce the amount of oil needed to cook the mushrooms.

Tip: Any variety or combination of thinly sliced mushrooms can be used as long as the total yields 12 cups.

Nutrition Facts

Chicken with Creamy Mushroom Sauce and Sauteed Greens with Pecans
CaloriesCalories
399 Per Serving
ProteinProtein
49g Per Serving
FiberFiber
5g Per Serving

Nutrition Facts

Calories 399
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 7.0 g
Cholesterol 114 mg
Sodium 521 mg
Total Carbohydrate 20 g
Dietary Fiber 5 g
Sugars 7 g
Protein 49 g

Dietary Exchanges
1/2 starch, 3 vegetable, 5 lean meat

 
Chicken breasts braise in a slow-simmering mushroom sauce and are served with a variety of greens mixed with the crunch of pecans.

Nutrition Facts

Chicken with Creamy Mushroom Sauce and Sauteed Greens with Pecans
CaloriesCalories
399 Per Serving
ProteinProtein
49g Per Serving
FiberFiber
5g Per Serving
×
Calories 399
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 7.0 g
Cholesterol 114 mg
Sodium 521 mg
Total Carbohydrate 20 g
Dietary Fiber 5 g
Sugars 7 g
Protein 49 g

Dietary Exchanges
1/2 starch, 3 vegetable, 5 lean meat

Ingredients

Servings  4  

Chicken and Mushroom Sauce

  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper and 1/4 teaspoon pepper, divided use
  • 4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 2 teaspoons canola or corn oil and 2 teaspoons canola or corn oil, divided use
  • 10 ounces baby bella mushrooms, trimmed and thinly sliced (about 4 cups)
  • 2 portobello mushroom caps, stems discarded and dark gills scraped away, halved, and thinly sliced vertically (about 4 cups)
  • 8 ounces button mushrooms, thinly sliced (about 4 cups)
  • 1 teaspoon dried thyme
  • 1/4 cup water
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free sour cream

Sauteed Greens

  • 2 teaspoons canola or corn oil
  • 5 ounces baby kale
  • 10 ounces baby spinach
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped, unsalted pecans
  • 2 teaspoons white vinegar

Directions

Tip: Click on step to mark as complete.

  1. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the chicken. In a large nonstick skillet or large Dutch oven, heat 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 8 to 10 minutes, or until both sides are golden, turning over once halfway through. (The chicken won't be done at this point.) Transfer to a plate. Cover to keep warm. Set aside.
  2. In the same skillet, still over medium-high heat, heat 2 teaspoons oil, swirling to coat the bottom. Cook all of the mushrooms until softened, stirring frequently. Stir in 1/4 teaspoon pepper, thyme, and water. Return the chicken to the pan. Increase the heat to high. Bring to a boil. Reduce the heat to medium. Cook, covered, for 15 minutes, or until the chicken is no longer pink in the center.
  3. Meanwhile, in a second large nonstick skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the kale for 2 to 3 minutes, or until wilted, stirring constantly. Stir in the spinach and garlic. Cook for 2 to 3 minutes, or until the spinach is wilted, stirring constantly. Stir in the remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, and pecans. Remove from the heat. Drizzle the vinegar over the greens. Transfer the greens to a platter. Top with the cooked chicken.
  4. Once the chicken has been transferred out of the skillet and onto the greens, increase the heat to high. Stir the flour into the mushroom mixture. Cook for 3 to 5 minutes, or until the liquid thickens slightly, stirring constantly. Remove from the heat. Whisk in the sour cream until it dissolves. Pour the mushroom sauce over the chicken.

Cooking Tip: Mushrooms are very porous and easily soak up liquids. To prevent mushrooms from getting soggy when cleaning them, gently wipe them with a damp paper towel rather than rinsing them under running water.

Keep it Healthy: Mushrooms absorb oil as they cook in it, so the more oil added, the more these sponge-like ingredients will soak it up. Using a nonstick pan helps reduce the amount of oil needed to cook the mushrooms.

Tip: Any variety or combination of thinly sliced mushrooms can be used as long as the total yields 12 cups.
 

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