CHICKEN WITH WILD MUSHROOM CREAM SAUCE

Made With:

Product

Swanson® Chicken Broth Aseptic

Elegantly delicious and versatile, chicken with a wild mushroom cream sauce made with Swanson® Chicken Stock Aseptic. 

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Tip

Easy Substitution: Dried wild mushrooms can be used instead of fresh. Soak 4 ounce dried mushrooms in Swanson® Chicken Broth or Stock for 10 minutes.  Drain the mushrooms well and slice.

Ingredient Note: We developed our recipe using a 4- ounce skinless, boneless chicken breast half per serving.

Nutrition Facts
Serving Size
1 SERVING (1 TOPPED CHICKEN BREAST)
Amount Per Serving
Calories 280
% Daily Value
Total Fat 14.4g
22%
Saturated Fat 7.4g
37%
Cholesterol 112mg
37%
Sodium 321mg
13%
Total Carbohydrate 8.2g
3%
Dietary Fiber 1g
4%
Protein 27.6g
55%
Vitamin A 16%
Vitamin C 50%
Calcium 6%
Iron 3%
Total Time
Serving & Size

1 SERVING (1 TOPPED CHICKEN BREAST)

Yields

Elegantly delicious and versatile, chicken with a wild mushroom cream sauce made with Swanson® Chicken Stock Aseptic. 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 TOPPED CHICKEN BREAST)
Amount Per Serving
Calories 280
% Daily Value
Total Fat 14.4g
22%
Saturated Fat 7.4g
37%
Cholesterol 112mg
37%
Sodium 321mg
13%
Total Carbohydrate 8.2g
3%
Dietary Fiber 1g
4%
Protein 27.6g
55%
Vitamin A 16%
Vitamin C 50%
Calcium 6%
Iron 3%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
skinless, boneless chicken breast halves 64 oz.
black pepper
all-purpose flour 2 oz. 0 1/2  cups
1. Season chicken with black pepper as desired. Coat with flour.
Weight Measure
butter 4 oz. 0 1/2  cups
wild mushrooms, sliced 16 oz. cups
green onion, thinly sliced, 1/4-inch 9 oz. cups
2.  Heat butter in large skillet over medium high heat. Add chicken. Cook for 10 minutes or until well browned on both sides.

3. Add mushrooms and onions. Cook until tender.
Made With:

Product

Swanson® Chicken Broth Aseptic

View Product
Weight Measure
Swanson® Chicken Broth Aseptic, 48 ounces cartons
roasted red bell pepper, chopped 19 oz. cups
sour cream 16 oz. cups
fresh parsley, chopped 1 oz. 0 1/2  cups
4. Stir broth into skillet.  Heat to a boil then reduce heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

5. Stir in roasted peppers and sour cream. Cook until mixture is hot and bubbling.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

6.  To garnish, sprinkle with parsley.

CCP: Hold for hot service at 140°F or higher until needed.

7.  To serve, using a spoodle, portion one topped chicken breast in center of plate.  Serve immediately.
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