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Chicken and Portobellos with Mustard Cream

Makes: 6 servings
Serving size: 4 ounces cooked meat, 1/2 cup lettuce, 1/3 cup mushrooms, 1 tablespoon mustard cream
Prep 15 mins Cook 5 hrs to 6 hrs  (low) or 2-1/2 to 3 hours (high)
Chicken and Portobellos with Mustard Cream
Ingredients
  • 3  portobello mushroom caps, sliced
  • 2  cloves garlic, minced
  • 3 1/2 - 4  pounds  meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 2  teaspoons  dried rosemary, crushed
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1/4  cup  reduced-sodium chicken broth
  • 1/4  cup  dry white wine
  • 1/2  cup  light dairy sour cream
  • 1  tablespoon  coarse-grain Dijon-style mustard
  • 2  cups  shredded romaine lettuce
  •  Fresh rosemary sprigs
Directions

1. Place mushrooms and garlic in a 4- to 5-quart slow cooker. Sprinkle chicken with dried rosemary, salt, and pepper. Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.

4. For mustard cream, in a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.

Nutrition Facts (Chicken and Portobellos with Mustard Cream)
  • Servings Per Recipe 6,
  • cal. (kcal) 209,
  • Fat, total (g) 7,
  • chol. (mg) 96,
  • sat. fat (g) 2,
  • carb. (g) 4,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 31,
  • vit. A (IU) 1506,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 393,
  • Potassium (mg) 570,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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