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Mushroom-Herb Chicken

Oxmoor House
Total time 19 mins
Yield

4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)

Flavorful herbs and spices, red wine vinegar, shallots, and mushrooms give these plain chicken breasts rich flavor. A veggie side completes this paleo meal. If you don't care to use the red wine vinegar, you can use 1/3 cup of chicken broth.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon extra virgin olive oil, divided
  • 3 large shallots, peeled (about 1 cup)
  • 1 (8-ounce) package presliced mushrooms
  • 1/3 cup red wine vinegar
  • 1 teaspoon dried marjoram, crushed
  • Freshly ground black pepper (optional)

Nutrition Information

  • calories 226
  • caloriesfromfat 10 %
  • fat 3 g
  • satfat .6 g
  • monofat .5 g
  • polyfat .6 g
  • protein 41.6 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 99 mg
  • iron 1.9 mg
  • sodium 262 mg
  • calcium 33 mg

How to Make It

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper and drizzle with 1/2 teaspoon olive oil. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.

  2. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with 1/2 teaspoon olive oil. Add mushrooms and shallots to pan. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.