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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Chicken and Portobellos with Mustard Cream
- 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
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.
- 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 (µg) 28,
- Cobalamin (Vit. B12) (µg) 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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