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Chicken and Mushroom Casserole

Name: Chicken and Mushroom Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound chicken tenderloin; 1/2 pound mushrooms (thickly sliced); 2 tbsp butter; 2 tbsp olive oil; 2 cloves garlic (crushed); 1/4 cup fresh parsley (chopped); 2 tbsp fresh thyme leaves; salt and pepper; 1/2 cup chicken stock; 1/2 cup heavy cream; 1/4 cup sour cream

4 servings

분량

10 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

1 pound chicken tenderloin

1/2 pound mushrooms (thickly sliced)

2 tbsp butter

2 tbsp olive oil

2 cloves garlic (crushed)

1/4 cup fresh parsley (chopped)

2 tbsp fresh thyme leaves

salt and pepper

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup sour cream

방향

Heat half of the butter and half of the olive oil in a heavy skillet over medium high heat.

Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.

Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.

Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.

Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.

Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes. or until internal temperature of the chicken is 165 degrees F.

Store, covered, in the refrigerator for up to 5 days.

영양 정보

1회 제공량

칼로리

400 kcal

지방 전체

29 g

포화 지방

14 g

불포화 지방

트랜스 지방

콜레스테롤

96 mg

나트륨

242 mg

탄수화물 전체

5 g

식이섬유

1 g

총 당류

2 g

단백질

27 g