Chicken cooked with mushrooms and cream is a kitchen classic, presented here in a lighter version. Serve with boiled potatoes or egg noodles.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
In plastic bag, toss chicken with flour to coat. Reserve any remaining flour.
In large nonstick skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Add butter to pan; reduce heat to medium. Add shallots; cook for 1 minute. Add mushrooms; cook, stirring, until lightly browned, about 4 minutes. Stir in reserved flour; cook, stirring, for 1 minute.
Add stock, vinegar, salt and pepper; bring to boil. Return chicken to pan; reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes.
Increase heat to medium. Stir in sour cream; heat through. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 459 mg
- Protein 33 g
- Calories 269.0
- Total fat 10 g
- Cholesterol 105 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 14.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 7.0
- Vitamin C 10.0