Wednesday, September 12, 2007

Chicken Cutlets with Mushroom Sauce

So this recipe represents a first for's from a "light" cookbook! I usually hate anything that says it's healthy or reduced fat or whatever because sometimes those sorts of recipes just aren't very tasty at all. Because they don't require half a stick of butter, which makes EVERYTHING tasty. Of course, in the picture, you can see that I served this with mashed Yukon Gold potatoes and Green Beans Amandine, neither of which could be classified as anything less than FAT. Anyway, read on for a SHOCKINGLY healthy recipe!!

from Light and Tasty


4 boneless skinless chicken breast halves (4oz each)
1 t salt
1/2 t pepper, divided
2 t butter (see, not very much!)
2 T chopped green onion
2 garlic cloves, minced (I used 3...hee hee)
2 C sliced fresh mushrooms (I used baby portabellos)
1/2 C chicken stock
1/2 t dried tarragon
2 t cornstarch
1/4 C red wine or additional chicken stock


Pound chicken to 1/4 inch thickness. Sprinkle both sides with salt and half of the pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear.

Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until softened, about 2 more minutes. Stir in the chicken stock, tarragon, and remaining pepper. Cook over medium heat until mushrooms are tender.

In a small bowl, combine the cornstarch and wine or additional chicken stock until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Spoon mushroom sauce over chicken breasts and serve.

Serves 4.

Since this is a HEALTHY recipe, here is some nutrition info:
One serving = 169 calories, 3g fat.

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