Tuesday, January 25, 2011
Chicken with Portabella Mushroom Cream Sauce
Posted by: Annie
I am finally back on my feet after an awful, gross, yucky sickness. As a first-year teacher I have been introduced to lots of new ideas, teaching techniques and worst of all GERMS! Despite constant purell-ing and hand washing and lysoling of desks in my classroom, I got the flu- BAD. Of course it could not be a normal flu- no, it was a flu that landed me in the hospital like one of those mystery illnesses on the show "House"- complete with multiple doctors and scans and ultrasounds trying to figure out what was making me sick. After an eleven-hour visit in the emergency room they were no closer to finding what was making me sick and I was sent home. For the next four days I lived off of chicken soup, sprite zero and instant Netflix. (thank God for Roku) and slowly regained my strength. (Can you tell I am a baby when I'm sick? I also had my parents pick me up from Philly so I could spend my weekend infecting their homes with my lovely germs).
Anyway, since I have recovered I have been FAMISHED. I cannot stop eating. On Friday, I went to Chipotle with my little sister, finished my veggie burrito in approximately seven minutes and then proceeded to eat the quarter of a chicken burrito left on my sister's plate. On Saturday, I REQUESTED that my boyfriend take me to Outback, and on Sunday I ate too much junk to even write about. That being said, I needed to start this week off with something a little more wholesome. This recipe is from Campbell's Kitchen and is a definite keeper. It would probably be delicious served over egg noodles or rice, however I had left over hash brown casserole (like I said- LOTS of eating), and I did not want even more carbs on my plate.
What You Will Need:
4 skinless, boneless chicken breasts
2 tablespoons flour
2 tablespoons olive oil
4 ounces sliced and washed baby portabella mushrooms
4 green onions (1/2 cup)
1 cup Chicken Stock
1/2 cup chopped roasted red pepper
1/2 cup sour cream
parsley for garnish (optional)
Sprinkle the chicken breasts with pepper evenly on both sides. Next, coat the chicken with flour.
In a large skillet heat the olive oil over high heat. Add in the chicken and brown well on both sides. Mix in the mushrooms and onions and cook until soft (approximately 7-9 minutes)
Stir in the chicken stock and bring to a boil. Reduce the heat to low, cover the skillet and cook for an additionally 5 minutes. Mix in the peppers and sour cream and heat thoroughly. Garnish with parsley.