Sauteed Chicken with Wild Mushrooms
Recipe information
Yield
2 Servings
Ingredients
8
ounces skinless, boneless chicken breast, cut into strips
1
teaspoon porcini powder
Kosher salt and freshly ground black pepper
2
tablespoons extra-virgin olive oil, divided
1
/2 cup assorted sliced mushrooms (such as crimini and oyster)
1
/4 cup drained canned white beans
1
garlic clove, minced
Pinch of minced fresh rosemary
1
/2 cup low-salt chicken broth
1
tablespoon Marsala
2
tablespoons truffle butter
1
tablespoon unsalted butter
Orzo or steamed rice
Preparation
Step 1
Season chicken with porcini powder, salt, and pepper. Heat 1 Tbsp. oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
Step 2
Heat remaining 1 Tbsp. oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3 –4 minutes. Stir in truffle butter and unsalted butter.
Step 3
Serve chicken and sauce over orzo or steamed rice.
Nutrition Per Serving
One serving contains: Calories (kcal) 446.4 %Calories from Fat 67.5 Fat (g) 33.5 Saturated Fat (g) 13.4 Cholesterol (mg) 108.9 Carbohydrates (g) 7.7 Dietary Fiber (g) 1.9 Total Sugars (g) 0.7 Net Carbs (g) 5.8 Protein (g) 27.1 Sodium (mg) 92.6