Wednesday, August 6, 2014

Red Wine Mushroom Chicken with Strawberry Pecan Salad

This chicken recipe is a recent favourite of mine inspired by a popular restaurant dish.  The red wine in the sauce adds depth to an otherwise simple ingredient list, making this dish both elegant and tasty.  The mushroom sauce tastes amazing spooned over a side of mashed potatoes but I opted to lighten up this meal by serving it with a side salad instead. A few weeks ago, I posted a recipe for the most delicious maple pecans, and this strawberry spinach salad is the most perfect way to use them up!

Red wine mushroom chicken recipe from

Red Wine Mushroom Chicken
(serves 4)

3 tsp olive oil (divided)
2 cups sliced mushrooms
1 cup beef broth
1.5 cups of red wine
4 small chicken breasts
4 slices mozzarella
12 spears of asparagus

1. Sauté mushrooms in 1 tsp olive oil on medium heat for 2-3 minutes.
2. Turn heat down to low and pour beef broth & red wine over mushrooms. Simmer for 20-30 minutes or until liquid is reduced to a third of its original volume. If you prefer a thicker sauce yet, you can stir in a tablespoon of easy-blend flour. 
3. While sauce is reducing, pan fry the 4 chicken breasts over medium heat in 1tsp olive oil until they are no longer pink inside. 
4. In another pan sauté the asparagus spears in the remaining olive oil over medium heat for 3-4 minutes.
5. Remove chicken breasts from pan and arrange on a baking sheet.  Top each chicken breast with 3 of the asparagus spears and a single slice of mozzarella.  Broil in the oven for 2 minutes or until cheese is melted. 
6. Plate each chicken breast and pour a generous helping of the reduced mushroom sauce on top.

Nutrition: (per serving)
304 Cal, 11.3g Fat, 1.2g Fibre, 2.7g Sugar, 35g Protein

Strawberry Pecan Salad
(serves 4)

2 cups fresh baby spinach
1 cup sliced strawberries
1/4 cup maple pecans (the most delicious recipe here!)
2 tbsp goat cheese
2 tbsp canola oil
2 tbsp vinegar
1 tbsp organic cane sugar

1. Toss spinach with strawberries, pecans & goat cheese.
2. Mix together oil, vinegar & sugar until sugar has dissolved.  Pour vinaigrette over tossed salad.

Nutrition: (per serving)
341 Cal, 27.7g Fat, 3.8g Fibre, 15.3g Sugar, 3.9g Protein
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