Friday, August 5, 2011

In the Kitchen With Jason: Chicken & Sage-Mushroom Gravy



Got an extra few chicken breasts? Need something to use those Meijer 10 for 10 mushrooms in? Well have I got a recipe for you!

Ingredients
  • 1 1/2 lbs. skinless chicken breasts, each thinly sliced in half
  • 1/4 tsp black pepper
  • 3 Tbsp vegetable oil
  • 10 oz white mushrooms, cleaned and sliced
  • 2 Tbsp flour
  • 14.5 oz chicken broth
  • 1/4 tsp dried sage
  • 1/8 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • Egg Noodles, prepared (directions come on the package)

Directions
  • Heat 2 Tbsp of the oil in a large skillet over medium heat. 
  • Add the chicken and cook for about 3 minutes a side.
  • Remove to a plate lined with paper towel, and place in a microwave or other location that will help retain heat.
  • Add remaining oil and mushrooms to the skillet.
  • Cook for 5 minutes stirring occasionally
    • Make sure to scrape any of the chickeny goodness off the sides and bottom of the skillet while doing so.
  • Sprinkle flour over mushrooms, stir and cook for 1 minute.
  • Gradually add the broth while constantly stirring.
  • Add dried sage, nutmeg, salt and pepper.
  • Bring to a boil, cover and boil for 2 minutes.
  • Remove lid and give it a good stir.
  • Add the chicken and boil it another 2 minutes.
  • Serve over egg noodles.

Nutrition Information (Without noodles or green beans)
  • 4 Servings
  • 310 Calories
  • 13 g Fat
    • 2 g Saturate Fat
  • 99 mg Cholesterol
  • 482 mg Sodium
  • 6 g Carbohydrates
  • 1 g Fiber
  • 42 g Protein
This recipe was shamelessly copied from the magazine Recipes.com, which shamelessly copied it from the magazine Family Circle. 

-Chef Jason

No comments: