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  • Provencal Style Sautéed Chicken with Mushrooms

    Provencal Style Sautéed Chicken with Mushrooms

              

    Provencal Style Sautéed Chicken with Mushrooms

    Serves: 4

     

    Provencal Style Sautéed Chicken with Mushrooms is a flavor-packed dish that low in calories and high in protein! Great when you are watching your weight!

     

    What You’ll Need:

    A 10-Inch Stainless Steel Frying Pan With A Lid

    Measuring Cups & Spoons

    A Sharp Kitchen Knife

    Tongs

    A Small Bowl

    A Whisk

    Kitchen Spoon

     

    Ingredients:

    2 Tbsp Olive Oil

    4 (5 ounce) Chicken Paillards

    3 Cups Crimini Mushrooms, Sliced (Also known as Baby Bellas)

    2 Cups Chopped Tomatoes (Heirlooms are wonderful in this dish)

    1/2 Cup White Wine

    1/2 Cup Marsala

    1 Tsp Arrowroot

    1 Tsp Minced Garlic

    1 Tsp Fresh Chopped Rosemary

    1 Tbsp Fresh Chopped Tarragon

    2 Tbsp Fresh Chopped Italian Parsley

    1 Tbsp Fresh Chopped Dill

    1/2 + additional 1/2 Tsp Sea Salt

    Fresh Ground Pepper To Personal Taste

     

    How To Put It Together:

    1) Sprinkle 1/2 tsp sea salt on your chicken paillards and give them each a few turns of the pepper grinder. In a small bowl, whisk together the marsala, the white wine & the arrowroot & set it aside.
     
    2) Preheat your pan over medium heat. You know your pan is ready when you feel heat radiating from pan while holding your hand about 1-inch above the pan surface. Add the oil; swirl it around the pan. Add the chicken to the pan; you will hear a light sizzle, that’s what you want. Let the paillards brown; you will know that they are ready when they begin to turn opaque at the edges and they loosen from the pan. Turn the paillards; brown them on the other side, about 3 – 4 minutes. Transfer the chicken to a plate; set it aside.
     
    3) Add the mushrooms to the pan, spreading them around the pan, giving each slice a little room and just leave them without stirring to brown for about 2 minutes. Stir in the tomatoes; give your wine mixture one more stir and pour it into the pan, stirring the contents of the pan as your pour. Now stir in the garlic, additional sea salt, fresh ground pepper and fresh herbs. Stir the pan one more time – the sauce will be very fragrant now. Return the chicken (and any juices that have accumulated in the plate) back to the pan, cover it, just warm the chicken through, about 3 minutes.
     
    4) To plate the dish, place a chicken paillard on each plate and spoon a a spoonful of the sauce on top. Go around a second time to evenly distribute the rest of the sauce amongst the plates.
     
    5) Serve and enjoy!

     

    Nina’s Tasty Tip:

    Dried herbs can be used in this dish; use about a third as much. Dried Herbs de Provence works well in this dish as well.

     

    Nutrition:

    299 Calories
    35 grams of Protein
    9 grams of Total Carbohydrates
    3 grams of Sugar
    2 grams of Fiber
    9 grams of Total Fat
    1 gram of Saturated Fat
    0 grams of Trans Fat
    81 mg of Cholesterol
    682 mg of Sodium
    92% RDA Niacin
    56% RDA Selenium
    48% RDA Vitamin K
    46% RDA Vitamin B6
    36% RDA Phosphorus
    28% RDA Sodium
    27% RDA Vitamin C
    24% RDA Riboflavin
    24% RDA Potassium
    21% RDA Pantothenic Acid
    19% RDA Vitamin A
    19% RDA Copper
    14% RDA Magnesium
    13% RDA Vitamin E
    13% RDA Zinc
    12% RDA Thiamin
    12% RDA Manganese
    10% RDA Vitamin B12
    • Glycemic load: 3
     
     

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