Recipe by Manami
Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)
- 2 chicken breasts, tenders removed (5 oz each, boneless & skinless)
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 1 pinch crushed red pepper flakes
- 1 tablespoon canola oil
- 1 medium shallots or 1 small white onion, minced
- 2 teaspoons roasted garlic
- 1 cup thinly sliced shiitake mushroom caps or 1 cup white button mushrooms
- 3 tablespoons dry vermouth or 3 tablespoons dry white wine
- 1⁄4 cup reduced-sodium chicken broth
- 2 tablespoons heavy cream (we used light cream)
- 2 tablespoons minced fresh chives (we used the scallions) or 2 tablespoons scallions, green parts only (we used the scallions)
Directions See How It's Made
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
- Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
- Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
- Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
- Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
- Pour in broth and cook until reduced by half, 1 to 2 minutes.
- Stir in cream and chives (or scallions); return to a simmer.
- Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
- Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.