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5
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Chicken Breasts with Chestnuts and Mushrooms- Guest Post
Recipe By: Katerina from
Culinary Flavors
Cook Time
45
minutes
mins
Total Time
45
minutes
mins
Course:
Mains
Cuisine:
Greek
Servings:
4
Calories:
604
kcal
Author:
HWC Magazine
Ingredients
12
oz
chicken breasts
boneless and skinless
2
tablespoon
flour
4
tablespoon
olive oil
2
tablespoon
butter
14
oz
mushrooms - 400 grams/14 ounces sliced
1
cup
white wine
1
cup
chicken stock
1
sprig
thyme
2
bay leaf
salt and pepper
to taste
11
oz
Chestnuts
3
oz
cream
US Customary
-
Metric
Instructions
Cut chicken breasts in small cubes.
Flour them.
Take a large pan or deep pot.
Add 4 tablespoon of olive oil plus 2 tablespoon of butter.
Sauté the chicken pieces in medium/high heat until they become pale about 2 minutes per batch.
Remove and set aside.
In the same pan sauté the mushrooms until they release all their water.
Add the chicken pieces.
Pour the wine and the stock.
Add the thyme, the bay leaves, salt and pepper.
Lower heat to medium and let them simmer for 20 minutes.
Ten minutes before the end add the chestnuts and the cream.
If you want a more profound flavor, transfer them to a pyrex and place them under the broiler for 5 minutes.
You can serve over pasta or mashed potatoes or rice. Enjoy!
Notes
If you want to make this recipe dairy free, you can use a dairy free creamer and a vegan margarine.
Nutrition
Serving:
1
g
|
Calories:
604
kcal
|
Carbohydrates:
45
g
|
Protein:
25
g
|
Fat:
32
g
|
Saturated Fat:
11
g
|
Cholesterol:
100
mg
|
Sodium:
252
mg
|
Potassium:
1129
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
533
IU
|
Vitamin C:
35
mg
|
Calcium:
41
mg
|
Iron:
2
mg