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Chicken Breasts with Mushrooms and Rosemary Recipe
|Boneless, skinless chicken breast halves||24 Ounce (4 In Number, 6 Ounce Each)|
|Freshly ground black pepper||To Taste|
|All-purpose flour||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Jarred minced garlic||2 Teaspoon|
|Fresh mushrooms||8 Ounce, sliced (1 Package)|
|Low-sodium chicken broth||1 Cup (16 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Unsalted butter||1 1⁄2 Tablespoon|
Calories 350 Calories from Fat 132
% Daily Value*
Total Fat 15 g22.9%
Saturated Fat 4.7 g23.4%
Trans Fat 0 g
Cholesterol 110.8 mg36.9%
Sodium 230.1 mg9.6%
Total Carbohydrates 10 g3.2%
Dietary Fiber 1.2 g4.6%
Sugars 1.1 g
Protein 43 g86.5%
Vitamin A 3.9% Vitamin C 7.4%
Calcium 3.9% Iron 12.9%
*Based on a 2000 Calorie diet
1.Put a sprinkling of salt, pepper and flour on chicken pieces.
2.Take a large non stick skillet and heat oil in it on medium high flame.
3.Put chicken in it and cook by flipping for 7- 8 minutes until golden.
4.Once done, take the chicken out in a plate.
5.Put garlic and mushrooms in the skillet and cook for 2 minutes.
6.Stir in broth and rosemary and boil the mixture.
7.Cook more until half.
8.Lower the flame and add butter, salt and pepper.
9.Put chicken in it and mix well.