02-19-2005, 05:12 AM
Chicken with Mushrooms and Herbs
1 tablespoon olive oil
2 tablespoons cornstarch
4 skinless, boneless, chicken breast halves (about 1 pound)
1 can (16 oz.) low-fat, low salt type ready to serve chicken broth
1 teaspoon Italian seasoning, crushed
2 teaspoons prepared mustard
Generous dash ground red pepper
2 cups hot cooked rice, cooked without salt
2 cups sliced fresh mushrooms (about 6 oz.)
In 10-inch skillet over medium-high heat, in hot oil, or use a non stick Teflon pan sprayed with cooking spray; cook chicken, Italian seasoning and red pepper 10 minutes or until chicken is browned on both sides. Remove; set aside.
In same skillet, cook mushrooms until tender and liquid is evaporated, stirring often.
In medium bowl, stir together cornstarch, broth and mustard until smooth; stir into mushrooms. Cook until mixture boils and thickens, stirring constantly.
Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with rice. Sprinkle with additional Italian seasoning, if desired. Garnish with fresh mushrooms, carrot sticks and fresh marjoram sprig, if desired.
Serves 4.
PER SERVING: CALORIES: 353 (19.7% from fat) FAT: 7.7g (SAT 1.6g) CHOL: 73mg FIBER: 1g SODIUM: 324mg
1 tablespoon olive oil
2 tablespoons cornstarch
4 skinless, boneless, chicken breast halves (about 1 pound)
1 can (16 oz.) low-fat, low salt type ready to serve chicken broth
1 teaspoon Italian seasoning, crushed
2 teaspoons prepared mustard
Generous dash ground red pepper
2 cups hot cooked rice, cooked without salt
2 cups sliced fresh mushrooms (about 6 oz.)
In 10-inch skillet over medium-high heat, in hot oil, or use a non stick Teflon pan sprayed with cooking spray; cook chicken, Italian seasoning and red pepper 10 minutes or until chicken is browned on both sides. Remove; set aside.
In same skillet, cook mushrooms until tender and liquid is evaporated, stirring often.
In medium bowl, stir together cornstarch, broth and mustard until smooth; stir into mushrooms. Cook until mixture boils and thickens, stirring constantly.
Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with rice. Sprinkle with additional Italian seasoning, if desired. Garnish with fresh mushrooms, carrot sticks and fresh marjoram sprig, if desired.
Serves 4.
PER SERVING: CALORIES: 353 (19.7% from fat) FAT: 7.7g (SAT 1.6g) CHOL: 73mg FIBER: 1g SODIUM: 324mg