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Before you jump to Chicken Breast in Creamy Mushroom Sauce recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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The initial step in making healthy choices from a dinner menu is picking your location wisely. When you have several options, when looking to flake out, it’s necessary that you give each option a fast examination. Although fast food institutions have started to integrate healthy foods and meals into their menus, so you may find it easier to eat healthy in a traditional family restaurant.
You could also make healthy choices from a lunch menu by looking for a healthy eating area. As the foods we eat continue to be a controversy surrounded by debate, most restaurants have started developing healthy eating segments on their menus. These sections are usually filled with low calorie meals and side dishes, in addition to those who are reduced in fats or saturated fats.
Using your very best judgment is another one of many ways you can make healthy decisions from a dinner menu. This can be best done by analyzing meal pictures on a single menu. It is also recommended that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then make sure you ask for a reduced amount.
Talking of asking for a lesser amount, you are going to want to ask any questions you have. Would you like to know whether the restaurant contains low carb milk, sour cream, or carrot? You won’t want to assume that they dotherefore, you will want to ask your waiter. In actuality, you can also want to inquire about calories and fat. Many restaurants will have brochures on hand outlining each dish that they serve, including ingredients, calories, and fat. But this information is not always easily available to customers.
Even if after taking the aforementioned approaches, you are not able to find satisfying healthy meals on your own lunch menu, you may choose to order a healthy side dish or drink. Water is an excellent alternative, especially when compared to pop up. Salads make excellent side dishes, particularly those that are eaten with no salad dressing or dressing salad dressingtable. Needless to say, you will want to take extra actions to make certain that you decide on a healthy meal, but should you decide to forgo low calories for taste, then take extra steps to ensure you receive some nutrition.
We hope you got benefit from reading it, now let’s go back to chicken breast in creamy mushroom sauce recipe. To make chicken breast in creamy mushroom sauce you only need 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Chicken Breast in Creamy Mushroom Sauce:
- Get 3 tbsp olive oil - divided
- Provide 3 large boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves
- Prepare 1/2 small yellow onion - finely diced
- Use 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
- Use 1 clove garlic - minced
- Provide 1/2 tsp dried thyme
- Prepare 1 1/4 cup unsalted or low sodium beef broth or stock
- Get 2 tsp balsamic vinegar
- Prepare 2/3 cup heavy cream
- Get 1 tbsp fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
- Take sea salt and black pepper
- Use garlic powder
- Take onion powder
Steps to make Chicken Breast in Creamy Mushroom Sauce:
- First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces.
- Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat.
- Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily.
- Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside.
- Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything.
- Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more.
- Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here.
- Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me.
- Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through.
- Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!
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