Preparation time
15 minutes
Ready in
30 minutes
Makes
4 servings
Ingredients
- 2 tsp (10 mL) vegetable oil
- 8 oz (250 g) Ontario Crimini Mushrooms, sliced
- 1 small Ontario Onion, sliced
- 1 clove Ontario Garlic, minced
- 4 boneless Ontario Chicken breasts
- 3/4 cup (175 mL) chicken broth
- 3/4 cup (175 mL) apple cider or apple juice
- 1/4 cup (50 mL) brandy or Calvados (optional)
- 1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 ml) dried thyme)
- 1 tsp (5 mL) chopped fresh or dry rosemary
- 1/2 tsp (2 mL) salt
- 1/4 cup (50 mL) water mixed with 1 tbsp (15 ml) cornstarch and set aside
Instructions
Heat 1 tsp (5 mL) oil in a large non-stick skillet over medium heat. Add the mushrooms, onion and garlic; cook stirring often, for 5 minutes or until softened. Remove and set aside.
Heat remaining oil in skillet, add chicken breasts, sauté until golden brown, about 5 minutes. Add vegetables, chicken stock, apple cider, Calvados, thyme, rosemary and salt. Heat to boiling, reduce heat to simmer. Turn chicken pieces over several times during cooking and continue cooking 12 to 14 minutes or until the chicken is tender and juices run clear when pierced with a fork. Transfer chicken to platter, tend with foil. Increase heat to high, reduce liquid by half, about 3 to 5 minutes. Reduce heat to low and whisk in cornstarch mixture. Cook until thick and sauce is clear. Spoon over chicken breasts.
Nutritional Information
- Protein: 32 grams
- Fat: 16 grams
- Carbohydrates: 14 grams
- Calories: 328