Chicken with Creamy Mushroom Sauce and Sauteed Greens with Pecans

Average Rating:

×

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.

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.