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Sauteed Chicken With Mushrooms and Cream

 
One serving costs about $1.59

$1.59 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free
spoonacular Score:48%

Spoonacular Score: 48%

 

Sauteed Chicken With Mushrooms and Cream is a gluten free recipe with 4 servings. One portion of this dish contains approximately 38g of protein, 47g of fat, and a total of 607 calories. For $1.59 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 3 would say it hit the spot. If you have wine, olive oil, heavy cream, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. With a spoonacular score of 47%, this dish is solid. Similar recipes are Sauteed Mushrooms With Tarragon Cream Sauce, Sauteed Chicken With Mushrooms, and Sauteed Chicken With Asparagus And Mushrooms.

Ingredients

Servings:
2.5 pounds
2.5 pounds chicken parts
chicken parts
2 cups
2 cups mushrooms
mushrooms
3 Tbsps
3 Tbsps butter
butter
1 Tbsp
1 Tbsp olive oil
olive oil
some
some salt
salt
some
some black fresh ground pepper
black fresh ground pepper
0.5 cup
0.5 cup dry white wine
dry white wine
0.25 cup
0.25 cup heavy cream
heavy cream
2.5 pounds chicken parts
2.5 pounds
chicken parts
2 cups mushrooms
2 cups
mushrooms
3 Tbsps butter
3 Tbsps
butter
1 Tbsp olive oil
1 Tbsp
olive oil
some salt
some
salt
some black fresh ground pepper
some
black fresh ground pepper
0.5 cup dry white wine
0.5 cup
dry white wine
0.25 cup heavy cream
0.25 cup
heavy cream

Equipment

paper towels
paper towels
frying pan
frying pan
paper towels
paper towels
frying pan
frying pan


Instructions

Rinse the chicken in cool water, then pat dry with clean paper towels Set a heavy-bottomed frying pan over moderately-high heat Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper Saute for 5-6 minutes, basting with the juices and fat, until underside is browned. Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear. While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning When chicken is finished cooking, remove to a warm plate Rapidly spoon all but a tablespoon of fat out of the pan. Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken Add the chicken and baste with the sauce and mushrooms. Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature Season again if necessary with salt and pepper

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.59
Ingredient
2.5 pounds chicken parts
2 cups mushrooms
3 tablespoons butter
1 tablespoon olive oil
½ cups dry white wine
¼ cups heavy cream
Price
$2.83
$1.07
$0.36
$0.17
$1.63
$0.32
$6.37

Tips

Health Tips

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
607k Calories
37g Protein
46g Total Fat
2g Carbs
10% Health Score
Limit These
Calories
607k
30%

Fat
46g
72%

  Saturated Fat
17g
110%

Carbohydrates
2g
1%

  Sugar
1g
1%

Cholesterol
187mg
63%

Sodium
267mg
12%

Alcohol
3g
17%

Get Enough Of These
Protein
37g
76%

Vitamin B3
14mg
74%

Selenium
32µg
46%

Vitamin B6
0.74mg
37%

Phosphorus
341mg
34%

Vitamin B2
0.45mg
26%

Vitamin B5
2mg
25%

Zinc
2mg
19%

Potassium
552mg
16%

Vitamin A
751IU
15%

Copper
0.25mg
12%

Magnesium
47mg
12%

Iron
2mg
12%

Vitamin B12
0.66µg
11%

Vitamin B1
0.16mg
11%

Vitamin E
1mg
10%

Vitamin K
6µg
6%

Folate
20µg
5%

Vitamin C
4mg
5%

Vitamin D
0.74µg
5%

Manganese
0.1mg
5%

Calcium
37mg
4%

Fiber
0.49g
2%

covered percent of daily need

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