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Mushroom-Herb Chicken

Mushroom-Herb Chicken

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4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)

Flavorful herbs and spices, red wine vinegar, shallots, and mushrooms give these plain chicken breasts rich flavor. A veggie side completes this paleo meal. If you don't care to use the red wine vinegar, you can use 1/3 cup of chicken broth.


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon extra virgin olive oil, divided
  • 3 large shallots, peeled (about 1 cup)
  • 1 (8-ounce) package presliced mushrooms
  • 1/3 cup red wine vinegar
  • 1 teaspoon dried marjoram, crushed
  • Freshly ground black pepper (optional)

Nutritional Information

  • Calories 226
  • Caloriesfromfat 10%
  • Fat 3g
  • Satfat .6g
  • Monofat .5g
  • Polyfat .6g
  • Protein 41.6g
  • Carbohydrate 5g
  • Fiber 1g
  • Cholesterol 99mg
  • Iron 1.9mg
  • Sodium 262mg
  • Calcium 33mg

How to Make It

Step 1

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper and drizzle with 1/2 teaspoon olive oil. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.

Step 2

While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with 1/2 teaspoon olive oil. Add mushrooms and shallots to pan. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.

Watch the video: Mushroom Sauce for Everything!