Chicken with Portobello Sunflower Sauce
This terrific recipe for Chicken with Portobello Sunflower Sauce was submitted by Eileen Watson of Oviedo, FL.
4 boneless, skinless chicken breast halves, cut in bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 teaspoons butter - divided use
3 stemmed portobello mushrooms (3-inch), finely chopped
3 tablespoons finely chopped dry roasted sunflower nuts
1 shallot, minced
1 garlic clove, minced
1/2 cup chicken broth
2 tablespoons dry red wine
1/2 cup sour cream
1/2 tablespoon chopped fresh thyme
4 cups hot cooked rice
4 sprigs thyme for garnish (optional)
- Sprinkle chicken with salt and pepper.
- In large nonstick skillet, place 1 1/2 teaspoons of the margarine over medium heat. Add chicken and stir-fry about 5 minutes or until fork can be inserted with ease. Remove chicken from skillet and cover with foil to keep warm.
- Add remaining 1 1/2 teaspoons butter to skillet. Stir in mushrooms, sunflower nuts, shallot and garlic; sauté about 3 minutes. Add chicken broth and red wine and cook about 2 minutes more to reduce liquid slightly. Lower heat to medium-low and stir in sour cream and thyme. Return chicken to skillet to heat through.
- Place rice on serving platter and top with chicken and sauce. Garnish with sprigs of fresh thyme, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.