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    Chicken: Chicken & Mushrooms in Foil


    Source of Recipe


    shehuffer

    List of Ingredients




    1/2 pound mushrooms, chopped fine
    3 green onions, chopped fine
    3 cloves garlic, minced
    1/4 teaspoon each dried thyme and marjoram, crumbled
    3 tablespoons dry red wine
    1/4 cup low-sodium chicken broth
    2 teaspoons lemon juice
    1 skinned and boned chicken breast (about 1/2 pound), halved then cut through to make them thinner

    Recipe



    1. Set a heavy nonstick 7-inch skillet over low heat about 30 seconds. Add the mushrooms, green onions, and garlic; cover and cook for 10 minutes or until the mushrooms have released their juices. Mix in the thyme and marjoram.

    2. Raise the heat to moderate, add the wine, and cook, uncovered, for 5 minutes. Add the chicken broth and cook 5 minutes longer or until almost all the liquid has evaporated. Transfer the mushroom mixture to a bowl. When the mixture has cooled slightly, stir in the lemon juice.

    3. Preheat the oven to 350 degrees F. Take 4 sheets of “Release” aluminum foil, each 10 inches long, and lay 1 piece of the chicken on each piece of foil, spoon on 1/4 of the mushroom mixture, and top with another slice of chicken. Fold the foil over and crimp tightly to seal.

    4. Place packets on a baking sheet and bake for 17 to 20 minutes or until the chicken is done. Serves 4.

 

 

 

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