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Mushroom Poached Chicken




Source of Recipe


Donna Rollison


Recipe Introduction


From an Android app by Whole Foods


List of Ingredients




1/2 tsp salt
1 Tbls olive oil
1 Tbls chopped flat-leaf parsley
1 dried bay leaf
1 cup dry white wine
3 cups (about 5 oz) thinly sliced mixed mushrooms, such as shiitake and cremini
1 cup gluten-free, low-sodium chicken broth
3 cloves garlic, crushed
3 sprigs thyme
1 sprig sage
1 lb fingerling potatoes
6 uncooked chicken cutlets
1 (1-lb) bag baby carrots
1/4 tsp white pepper

Recipe



Preheat a large skillet over medium high heat.

Add oil and spread mushrooms in a single layer over bottom of skillet.

Let cook for 2 to 3 minutes, without stirring, until browned.

Stir once and allow to brown for 2 minutes more.

Stir in wine, broth, garlic, thyme, sage, bay leaf and salt.

Add potatoes and cover skillet.

Bring to a boil, then reduce to just below a simmer.

Only a few small bubbles should be seen.

Poach until potatoes are fork tender, 15 to 20 minutes.

Transfer potatoes to a platter with tongs or a slotted spoon and cover to keep warm.

Bring liquid back to a boil and add chicken.

Cover skillet and reduce heat so liquid barely bubbles.

Cook for 7 to 10 minutes until chicken is cooked through.

Transfer chicken to platter with potatoes and cover.

Add carrots to liquid and poach until fork tender, about 8 minutes.

Transfer to platter and cover.

Bring liquid to a brisk simmer and reduce by half.

Remove and discard thyme, sage and bay leaf.

To serve, arrange vegetables on plate and top with chicken cutlets.

Spoon sauce over, garnish with parsley and serve immediately.

Author's Note: Poaching is a moist-heat cooking method that yields deliciously juicy chicken and tender vegetables. This recipe starts with sautéing mushrooms to develop a richly flavored poaching liquid, and finishes by reducing this liquid into a sauce.

Nutritional Info:Per serving (about 12oz/341g-wt.): 290 calories (50 from fat), 6g total fat, 1.5g saturated fat, 75mg cholesterol, 350mg sodium, 23g total carbohydrate (4g dietary fiber, 5g sugar), 30g protein