A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. Our version is lighter than the French classic but still has every bit of the flavor.
- 3 tablespoons all-purpose flour, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
- 3 teaspoons canola oil, divided
- 2 tablespoons minced shallot, or onion
- 2 cups sliced mushrooms
- 3/4 cup reduced-sodium chicken broth, (see Tips for Two)
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh parsley, or chives
- Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
- Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add shallot (or onion) and cook, stirring, until fragrant, about 15 seconds. Add mushrooms and cook, stirring occasionally, until softened and browned, 1 to 2 minutes. Sprinkle the mushrooms with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in broth and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Reduce heat to low and stir in parsley (or chives). Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.
Tips & Notes
- Tips for Two: Store leftover canned broth for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
Per serving: 276 calories; 10 g fat (2 g sat, 5 g mono); 65 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 28 g protein; 1 g fiber; 261 mg sodium; 500 mg potassium.
Nutrition Bonus: Selenium (40% daily value).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 3 very lean meat, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Valentine's Day
- Type of Dish
- Main dish, poultry
- Ease of Preparation