Description
Golden-baked chicken breasts paired with a silky mushroom-cream sauce, free of alcohol and pork. A cozy, umami-packed main dish with caramelized mushrooms and a béchamel-style emulsion.
Ingredients
4 (6 oz) skinless chicken breasts
8 oz button mushrooms (or cremini/shiitake)
1 tbsp unsalted butter
1/2 cup all-purpose flour
2 cups low-fat milk
Salt and freshly ground pepper
1 tsp dried thyme (or fine chopped fresh parsley)
Instructions
Preheat oven to 375°F.
Pat chicken dry; season with salt and pepper.
Lightly coat chicken with flour blend or whipped starch.
Place on a rimmed baking sheet; bake 18 minutes until internal temperature reaches 165°F.
Melt butter in a skillet over medium heat; stir in flour and thyme until golden.
Gradually add milk, stirring constantly until thickened.
Add mushrooms (sliced) to the sauce; simmer until chicken is fully cooked.
Pour sauce over baked chicken and serve.
Notes
Use skinless thighs for richer flavor.
Whipped starch or cornstarch may be substituted for flour.
Low-fat milk ensures a lighter sauce without compromising flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg