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Chicken Breasts with Tomatoes and Shiitake Mushrooms Recipe
|Flour||2 Tablespoon (For Dredging, Quick Mixing)|
|Black pepper||To Taste|
|Whole chicken breasts||3 , halved, skinned and boned|
|Shiitake mushrooms||1 Pint, cleaned, stemmed and sliced into strips|
|Lemon juice||1⁄2 Tablespoon (1/4 Fresh Lemon)|
|Canned italian style stewed tomatoes||12 Ounce (1 Can, Undrained)|
|Cooked couscous||1⁄4 Cup (4 tbs), follow package directions for preparation|
Serving size: Complete recipe
Calories 1617 Calories from Fat 610
% Daily Value*
Total Fat 69 g105.6%
Saturated Fat 12.8 g63.8%
Trans Fat 0.1 g
Cholesterol 299.3 mg
Sodium 1518 mg63.3%
Total Carbohydrates 124 g41.3%
Dietary Fiber 15.1 g60.5%
Sugars 29.6 g
Protein 135 g269.2%
Vitamin A 67.6% Vitamin C 63.7%
Calcium 20.2% Iron 67.7%
*Based on a 2000 Calorie diet
Lightly dredge chicken pieces in seasoned flour.
Melt margarine in a 12-inch, stainless-steel skillet.
Saute 3 chicken pieces at a time over low heat for 2 to 3 minutes on each side.
Remove to a plate.
Season with salt and pepper.
Saute mushrooms in margarine remaining in skillet.
Squeeze a few drops of lemon juice over mushrooms and the rest over chicken.
Add tomatoes with their liquid to mushrooms in skillet; simmer 1 minute.
Add chicken with any accumulated juices to tomato mixture.
Spoon some of the tomato mixture over the chicken.
Simmer, uncovered, over low heat 10 minutes.