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Chicken with Wild Mushrooms, Tomatoes and Capers

Chicken with Wild Mushrooms, Tomatoes and CapersRecipe provided courtesy of the National Chicken Council.

Recipe Ingredients:

6 chicken cutlets (chicken breasts sliced thin)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter - divided use
2 tablespoons olive oil
12 ounces mixed mushrooms (chanterelle, baby bella, shiitake), about 6 cups chopped
4 cloves garlic, minced - divided use
1/4 cup chopped shallots
1 cup dry white wine
1 (14-ounce) can diced tomatoes
1 tablespoon capers
4 tablespoons chopped basil - divided use
1 teaspoon chopped rosemary
4 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup water
1 cup grits

Cooking Directions:

  1. Season both sides of chicken with salt and pepper.
  2. In a large sauté pan, heat butter and olive oil over medium heat until butter is melted. Add chicken and sauté for about 2 to 3 minutes per side until browned. Remove from pan to plate and reserve.
  3. Add chopped mushrooms and sauté, stirring occasionally. After about 2 minutes, add garlic and shallots. Continue to cook for another 2 minutes. Add wine to pan, bring to a boil and reduce until almost gone, about 4 minutes. Add tomatoes and juice; continue to boil until slightly reduced, another 3 to 4 minutes. Add capers, 2 tablespoons basil and rosemary. Turn heat to low.
  4. Make the grits by bringing the broth, cream, water, garlic, and butter to a boil. Slowly whisk the grits into the liquid. Bring back to a boil, reduce heat and cook, stirring occasionally for 15 to 20 minutes or until grits are thickened. Turn heat to low and stir occasionally while finishing chicken.
  5. Add chicken and any accumulated juice back to pan with mushroom tomato sauce. Turn heat to medium and cook chicken for about 5 minutes until chicken is heated through.
  6. To Serve: Divide grits into soup bowls, place two pieces of chicken on top of each bowl, spoon mushroom tomato sauce on top. Garnish servings with additional 2 tablespoons basil and serve.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 510; Total Fat: 24g; Saturated Fat: 11g; Total Carbs: 35g; Fiber: 2g; Sugar: 4g; Protein: 32g; Sodium: 480mg.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.