Dirigo Dish: Chicken with Mushroom Sauce and Sauteed Greens

As the nights get cooler, a more hearty and warm dish is just the ticket. Try this creamy and delicious chicken dish from the American Heart Association. And find even more heart healthy recipes at www.heart.org!

Ingredients

4 Servings

For the chicken with mushrooms:

  • 1 (10-ounce) container baby bella mushrooms, sliced (about 4 cups)
  • 2 portobello mushrooms, cleaned, halved and thinly sliced (about 4 cups)
  • 1 (8-ounce) container sliced white button musrooms (about 4 cups)
  • 4, (6-ounce) skinless, boneless whole chicken cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 teaspoons canola oil (divided)
  • 1 teaspoon dried thyme
  • 1/4 cup water
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free sour cream

For the sauteed greens:

  • 2 teaspoons canola oil (divided)
  • 1, (5-ounce) container baby kale
  • 2, (5-ounce) container baby spinach
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 Tbsp finely chopped, unsalted pecans
  • 2 teaspoons white vinegar

Directions

  • Prepare all the mushrooms: wipe the baby bell mushrooms with a wet paper towel. Trim and discard the ends and thinly sliced each mushroom. Next, clean the portobello mushrooms by removing and discarding each stem. Use a spoon to scrape the black gills from the underside of each mushroom; discard gills. Slice each portobello in half and then thinly slice each half vertically. Halve any white mushroom halves that are much larger than the others.
  • Season chicken with ¼ teaspoon salt plus a dash of pepper. Add 2 teaspoons oil to a large nonstick sauté pan or a large Dutch oven. Warm over medium-high heat and add chicken cutlets. Sauté until both sides of chicken are golden, about 8 to 10 minutes. Transfer chicken to a plate and reserve.
  • Add remaining 2 teaspoons oil to the pan, continuing to cook over medium-high heat. Add all the mushroom slices, stirring frequently, until mushrooms are softened. Stir in pepper, thyme, and water. Use tongs to place chicken back into the pan. Increase heat to high; when boiling, cover with a lid and reduce heat to medium. Cook until chicken is done (cut thickest piece in the center to make sure juices run clear), about 15 minutes.
  • Meanwhile, prepare the sautéed greens. Add oil into a large nonstick sauté pan and warm over medium-high heat. Add all the baby kale, stirring constantly until wilted, about 2 to 3 minutes. Repeat, adding spinach and garlic, stirring constantly until wilted, another 2 to 3 minutes. Stir in salt, pepper, and pecans. Remove from heat. Drizzle vinegar over the greens and transfer to a platter.
  • When chicken is fully cooked, use tongs to transfer chicken breasts to the platter (on top of the greens). Increase the heat to high; add flour to the mushrooms, stirring constantly as the mushroom liquid thickens slightly, a few minutes. Remove from heat and stir in sour cream until dissolved. Pour mushroom sauce over chicken and serve.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

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