Sherry-Braised Chicken and Mushrooms
Chicken tenders cook in a flash, and stay moist and delicious when braised with mushrooms and a splash of sherry.
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy FatCounts as a serving of Healthy Fat
- ProteinCounts as a serving of Protein
To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.
Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)
What you'll need
Small amount of flour for dredging
1 pound chicken breast tenders
Salt and pepper
2 TBSP olive oil
½ pound fresh mushrooms, thinly sliced
½ small onion, halved and thinly sliced
2 stalks celery, thinly sliced on the diagonal
¼ cup chicken broth
¼ cup dry sherry or white wine
½ tsp. dried tarragon
What to do
Spread a small amount of flour on a flat work surface. Dip the chicken tenders in flour on both sides, and set aside on a plate. Sprinkle with salt and pepper.
Heat a large skillet over medium high heat, then add the oil. When the oil is hot, place the chicken tenders in a single layer in the skillet and brown on one side. Turn the pieces over, and continue to cook until chicken tenders are just cooked through – about 6-7 minutes. Transfer the chicken pieces to a plate, cover with the skillet lid to keep them warm, and set aside.
Add the mushrooms, onion, celery and chicken broth to the skillet, and cook, stirring up any browned bits on the bottom of the skillet, until the vegetables are just tender, about 5-7 minutes. Add the broth, sherry and tarragon, and raise the heat to high. Continue to stir until the small amount of sauce in the pan is reduced and thickened, about 2 minutes. When the sauce looks thick enough to coat the chicken pieces, return the chicken pieces to the pan, and stir gently to coat with the sherry glaze.
Per serving (400 calorie Meal)
Protein: 29 g
Carbohydrate: 8 g
Fat: 10 g
Per serving (600 Calorie Meal)
Protein: 39 g
Fat: 13 g