Chicken with Mushrooms and Thyme

Chicken is dense in niacin, as well as vitamin B — which is good for energy metabolism — and phosphorus, an...
Contributor

Photo courtesy Jason Houston. 

Chicken is dense in niacin, as well as vitamin B — which is good for energy metabolism — and phosphorus, an essential mineral for maintaining healthy teeth and bones.

4
Servings
151
Calories Per Serving
Deliver Ingredients

Notes

Recipe from Eat Right for Your Sight: Simple Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration, By Jennifer Trainer Thompson and Johanna M. Seddon, copyright © American Macular Degeneration Foundation, 2014. Photo courtesy Jason Houston. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Ingredients

  • 1 Tablespoon unsalted butter
  • 2 Tablespoons olive oil
  • 4 boneless, skinless chicken breast halves (about one and a half to two pounds)
  • 1/4 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground pepper
  • 1/3 Cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 Cup cremini mushrooms, sliced
  • 1/4 Cup balsamic vinegar
  • 1 Teaspoon freshly chopped thyme
  • 1 Tablespoon freshly chopped chives

Directions

Preheat the oven to 350 degrees F. Heat the butter and olive oil over high heat in a heavy saucepan or skillet large enough to hold the chicken breasts in one layer. When the oil smokes, add the chicken breasts and season them with the salt and pepper. Sauté until golden brown, about 3 minutes on each side. Transfer to an oven-safe dish and bake until the juices run clear when pierced with a knife, about 25 minutes. Remove to a plate and keep warm.

Add the onion, garlic, and mushrooms to the drippings in the pan and cook for about 1 minute over high heat. Add the vinegar and thyme and continue cooking for about 1 minute. Add ½ cup of water and cook until the liquid is reduced by half. Season to taste. To serve, slice each breast in half crosswise on the diagonal. Coat the chicken with the sauce and sprinkle with chives.

Nutritional Facts

Total Fat
9g
13%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
10mg
3%
Carbohydrate, by difference
13g
10%
Protein
4g
9%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
38mg
4%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
31mg
4%
Selenium, Se
3µg
5%
Sodium, Na
250mg
17%
Water
67g
2%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.