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French Country Chicken With Mushroom Sauce

French Country Chicken With Mushroom Sauce

recipe ingredients
4 boned and skinned chicken breast halves
1 Tbsp. flour
4 shallots -- thinly sliced
1/4 pound mushrooms -- thinly sliced
2 Tbsp. margarine
1 Tbsp. rosemary
1/4 cup white wine
1/2 cup nonfat chicken broth
2 Tbsp. chopped fresh parsley

recipe directions
Place boneless chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm. Melt 2 tablespoons of margarine in a saucepan; add the thinly sliced shallots and cook over low heat for about 3 minutes. Add mushrooms and cook for another 2 minutes. Stir occasionally. Add flour and stir. Add wine and chicken stock. Cook, and as sauce thickens, stir. Add the rosemary. Spray a skillet with nonstick spray. Add the chicken fillets and saute on both sides. Total cooking time for chicken should be about 5 minutes. Remove to warmed plates, spoon sauce over chicken and top with parsley.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
198 7 1.5 22 0.5 169 7 4
  • Louanna

    My Husband and I really like this chicken recipe. I would rate it as a 10.

  • Gail

    This was great and easy to do. I used chicken strips and put a little of the chicken broth in the pan when I browned it to keep it moist. Wonderful with a few beans on the side.

  • Sephanie

    This recipe was “ok.” Me and my husband definately will not make it again, though. The mushrooms add a lot of texture, but the dish lacks taste.

  • Lynne

    Fabulous! I will make it again and again!

  • Lee

    My husband and I really liked this recipe..we added More mushrooms though because we like them.We also used fresh rosemary that I grow in my kitchen..

  • Greyoldchief

    Use sweet marsala wine and you have Marsala Chicken

  • Dawn

    This is great! I fixed it for myself, my dh and my 2 sons ages 8 and 10. It was a hit with everyone. As always, I did some changes to it while cooking it such as adding more mushrooms and using fresh rosemary.

  • Stephanie

    This is one of my favorite recipes. But, I think the main component of it’s taste is in the wine. I have prepared this recipe several times using different wines – and each time, the dish has a unique taste. I do love using a Marsala Wine or one of my favorite wines from the Finger Lakes in New York. Hope you all enjoy it as much as I do.

  • Karrie

    This recipe is fantastic. I have been using it regularly now for over 3 years and keep having to print out new ones because mine get wet/stained/hard to read, but mostly because I always make it when I have company for dinner and I end up giving it to them! You would honestly NEVER think it is HEALTHY it is so fantastic!

  • Deb

    This has become one of my standards… even for company! Get everything prepped early, and throwing it together when your company arrives makes it a quick & easy dinner! Everyone loves it… and no one ever needs to know it’s a “diet” recipe!

  • Dianna

    This was such an easy recipe and so good…I will be making it again…:)

  • lisa

    Made this for the family and everyone loved it.Didnt feel like I was watching my weight. This is a keeper.

  • Kim

    Definately a keeper. Would even serve to company. Easy to make. Tastes great!

  • susann

    Mother and I thought was good, DH wasn’t crazy about it. It was a bit bland, will need to work on that for next time.

  • Christina

    We eat this frequently. I use Marsala wine and add extra mushrooms. I leave out the rosemary b/c it seems to take away from the other good flavors of the chicken. I don’t bother flattening the breasts; just cook them longer and the mushrooms keep getting more flavorful. I should try adding garlic, but keep forgetting :)

  • Meredith

    I’ve made this so many times I’ve lost count. It is delicious! We usually use whatever white wine we have on hand and almost always use extra mushrooms, like most other reviewers have said. When I don’t have fresh rosemary I sometimes substitute thyme.

    The biggest change I make to the recipe is that I cook the chicken fillets in a pan with cooking spray and once cooked, I remove them to a plate and cover them to keep warm. Then saute the shallots and mushrooms in the same pan. When you add the wine and broth, it deglazes the pan and you can scrap up all the chickeny bits, which is loaded with flavor. Some freshly ground black pepper is also needed and (if you aren’t using a broth that is too salty) a tiny sprinkle of salt.

    Once the sauce comes together I add the chicken back in. Stir, top with parsley and serve! Yum :)

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