Chicken in Mushroom Sauce

Chicken in Mushroom Sauce

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From: Diabetic Living Magazine

The aromatic flavors of parsley, thyme and rosemary in this chicken recipe are sure to wow your family and friends. Chunky carrots and tiny pearl onions provide enhanced immunity, anticancer benefits, heart protection, blood sugar control and healthier skin.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 pounds meaty chicken pieces (breast halves, thighs and drumsticks)
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 4 medium carrots, cut into 1 inch pieces
  • 1 cup frozen small whole onions
  • ¼ cup dry vermouth
  • 1 (14 ounce) can chicken broth
  • 3 tablespoons snipped fresh parsley
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh rosemary
  • 8 ounces fresh shiitake mushrooms, stemmed and halved

Preparation

  • Prep

  • Ready In

  1. Remove skin from chicken. Sprinkle chicken with salt and ground black pepper. In 12-inch skillet, cook chicken in hot oil over medium heat about 10 minutes or until golden brown, turning to brown evenly. Remove chicken.
  2. Add carrot and onions to skillet. Cook about 5 minutes or until onions are golden brown, stirring occasionally. Add vermouth, stirring to scrape up browned bits. Return chicken to skillet. Pour broth over chicken; sprinkle with parsley, thyme and rosemary.
  3. Bring to boiling; reduce heat. Cover and simmer about 40 minutes or until chicken is tender and no longer pink, adding mushrooms during last 10 minutes of cooking.

Nutrition information

  • Serving size: 6 ounces cooked meat and ¾ cup vegetables and sauce
  • Per serving: 434 calories; 18 g fat(4 g sat); 4 g fiber; 20 g carbohydrates; 47 g protein; 26 mcg folate; 139 mg cholesterol; 5 g sugars; 10,540 IU vitamin A; 11 mg vitamin C; 63 mg calcium; 3 mg iron; 715 mg sodium; 742 mg potassium
  • Nutrition Bonus: Vitamin A (211% daily value)
  • Carbohydrate Servings:
  • Exchanges: 6 lean protein, 3 vegetable, 1 fat

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