Chicken Breasts Chasseur
Source of Recipe
allfood.com
Recipe Introduction
Menu: Chicken breasts chasseur (chicken in mushroom sauce), buttered egg noodles, baby greens with oil and vinegar, french bread, and fat-free vanilla fudge ice cream.
Heads Up:
Heads Up - You will maximize the flavor of a fresh herb if you chop it just before using and add it just before serving.
Makes 4 Servings
Menu Gameplan:
Step 1: cook the buttered egg noodles
Step 2: make the chicken breasts chasseur
Step 3: make the baby greens with oil and vinegar
Step 4: serve
Here's How to Make It in 20 Minutes:
Before You Start:
Bring the water to a boil in a large saucepan, covered, over high heat to cook the noodles.
Step 1: cook the buttered egg noodles
3 quarts water
Salt to taste
1 package (12 ounces) fine egg noodles
1 to 2 tablespoon butter, softened
Pour the water into a large saucepan, salt lightly, and cover. Bring to a boil over high heat. Add the noodles, stir to separate, and cook according to the directions on the package until tender. Drain, return to the pan, add the butter, and toss to combine. Cover and keep warm.
Step 2: make the chicken breasts chasseur
2 or 3 garlic cloves
1 1/4 pounds skinless boneless chicken breast halves
Salt and pepper to taste
2 tablespoons olive oil
1 cup onion slices
2 cups mushroom slices
1 teaspoon herbes de Provence
1 can (14 1/2 ounces) crushed tomatoes
3 tablespoons minced fresh basil, tarragon, chives, or parsley, or any combination
Juice of 1/2 lemon
1. Smash the garlic cloves with the flat side of a large knife. Rinse the chicken breasts, pat dry, then season with salt and pepper.
2. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the chicken and cook for 1 minute on each side. Remove to a plate.
3. Add the remaining 1 tablespoon oil to the skillet. Add the onions, mushrooms, smashed garlic cloves, salt and pepper, and herbes de Provence. Cook, stirring occasionally, for 3 minutes, or until the vegetables are softened.
4. Add the tomatoes and stir to combine. Reduce the heat to medium low and return the chicken to the skillet. Bring the sauce to a boil and cover. Reduce the heat and simmer for 10 minutes, or until the chicken is just cooked through. Remove the pan from the heat and keep warm.
Step 3: make the baby greens with oil and vinegar
1 bag (5 ounces) mixed spring or baby greens
Olive oil to taste
Wine vinegar to taste
Place the greens in a salad bowl. Add olive oil and vinegar and toss. Place the bowl on the table.
Step 4: serve
1. Chop enough fresh herb to measure 3 tablespoons. Add to the chicken with lemon juice to taste and stir to combine. Remove the whole garlic cloves, if desired, and correct the seasoning. Transfer the chicken to a serving platter and place on the table.
2. Divide the noodles among 4 dinner plates to serve as a bed for the chicken.
3. Slice the French bread, place it in a bread basket, and serve.
4. When ready for dessert, scoop the ice cream in small bowls and serve.
Ingredients Shopping List:
Skinless boneless chicken breast halves
Onion slices (from the salad bar)
Mushroom slices (from the produce department)
Herbes de Provence
Crushed tomatoes
Fresh herb, such as basil, tarragon, chives, or parsley
Lemon
Mixed spring or baby greens
French bread
Fat-free vanilla fudge ice cream
Ingredients From Your Pantry:
Fine egg noodles
Butter
Garlic
Salt and pepper
Olive oil
Wine vinegar
F.Y.I:
"To make this menu as French as possible I used herbes de Provence. If you don't have it, substitute a combination of dried thyme and basil."
- minutemeals' Chef Anne says:
Nutrition Information Per Serving:
Chicken Breasts Chasseur
Single serving is 1/4 of the total recipe
CALORIES 389; PROTEIN 49g; CARBS 13g; TOTAL FAT 15g; SAT FAT 3g; CHOLESTEROL 128mg; SODIUM 407mg; FIBER 3g
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