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    You are in: Home / Recipes / Stove Top Chicken Breasts With Vegetables and Fresh Mushrooms Recipe
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    Stove Top Chicken Breasts With Vegetables and Fresh Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    patriciafulda's Note:

    This takes advantage of the huge Perdue chicken breasts now available to make a stove top dish that only requires 70 minutes to cook!

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    Ingredients:

    Serves: 4-6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Film the bottom of a very large kettle or Dutch oven, add butter, and cook over medium heat until butter is melted. Raise heat and brown chicken breasts on both sides; remove from kettle or Dutch oven.
    2. 2
      Add diced onion and cook until onion is transparent. Add chicken breasts back into kettle or Dutch oven and add remaining onions, water, salt, chicken boullion, parsley, bay leaf, and thyme. Bring contents to a boil, cover, and simmer for 10 minutes.
    3. 3
      Add potatoes, carrots, and mushrooms, raise heat to bring contents to a boil, cover, and simmer for 50 minutes.
    4. 4
      Remove meat and vegetables to a warmed vegetable dish. Raise heat to high and boil liquid for 10 minutes. Mix cornstarch with water, stir in, and boil until sauce is glossy and slightly thickened. Add butter, stir until butter is melted, and pour sauce over the meat and vegetables.
    5. 5
      Cut chicken breasts in half horizontally for easy serving and add salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Stove Top Chicken Breasts With Vegetables and Fresh Mushrooms

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 555.4
     
    Calories from Fat 215
    38%
    Total Fat 23.8 g
    36%
    Saturated Fat 7.1 g
    35%
    Cholesterol 61.9 mg
    20%
    Sodium 1822.2 mg
    75%
    Total Carbohydrate 64.3 g
    21%
    Dietary Fiber 9.6 g
    38%
    Sugars 15.4 g
    61%
    Protein 24.8 g
    49%

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