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Receta Chicken Breast And Mushroom Casserole

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Raciónes: 4

Ingredientes

Cost per serving $1.74 view details
  • Mushroom Essence (see recipe)
  • 1 lb boned skinned chicken breast halves rinsed
  • 3/4 c. minced green onions
  • 2 Tbsp. liquid removed capers
  • 2 Tbsp. cream sherry
  • 1 Tbsp. soy sauce
  • 1 tsp chopped peeled fresh ginger
  • 1 1/2 lb thin-skinned potatoes rinsed, peeled, and cut into 1/2" cubes
  • 1/2 tsp dry tarragon
  • 2 tsp cornstarch
  • 1/2 c. low-fat (1%) lowfat milk - (about)
  • 1/4 c. shredded gruyere or possibly Swiss cheese Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Pour one recipe's worth of Mushroom Essence through a fine strainer into a 4- to 5-qt pan; throw away the ginger. Put mushrooms in a shallow 10- to 11-inch oval casserole (about 2 1/2 qts). Cut each chicken breast in half horizontally into two thinner pcs. Add in chicken, 1/2 c. green onions, capers, sherry, soy sauce, and ginger to mushrooms; mix and spread level. Cover casserole tightly with foil.
  2. Bake chicken in a 375 degree oven till meat is no longer pink in center of thickest part (cut to test), about 15 min; keep hot.
  3. While chicken bakes, add in potatoes and tarragon to mushroom broth. Bring to a boil over high heat; cover and simmer till potatoes are soft sufficient to mash easily, about 15 min. Drain potatoes in a strainer over a bowl. Pour liquid back into pan and put potatoes in the bowl.
  4. Uncover chicken and drain juices into pan. Boil liquid over high heat till reduced to about 3/4 c., 4 to 5 min. In a small bowl, blend cornstarch with 1 Tbsp. water and stir into boiling liquid; stir till boiling again, and remove from heat. Turn oven to broil.
  5. Meanwhile, with a potato masher or possibly a mixer, mash potatoes till smooth, adding sufficient lowfat milk for desired texture. Push chicken and mushrooms toward center of casserole to leave a 1-inch space around the edge. Spoon potatoes (or possibly pipe through a pastry bag with a large plain or possibly star tip) into space. Pour sauce over chicken mix. Sprinkle potatoes with cheese.
  6. Broil about 4 inches from heat till cheese is very lightly browned, about 4 min. Sprinkle with remaining 1/4 c. green onions. Add in salt and pepper to taste.
  7. This recipe yields 4 servings.
  8. Comments: Bake the chicken while the potatoes cook; keep it hot for a few min while you mash the potatoes and make the sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 4 servings
Calories 123  
Calories from Fat 28 23%
Total Fat 3.18g 4%
Saturated Fat 1.54g 6%
Trans Fat 0.02g  
Cholesterol 50mg 17%
Sodium 427mg 18%
Potassium 258mg 7%
Total Carbs 3.2g 1%
Dietary Fiber 0.7g 2%
Sugars 0.54g 0%
Protein 19.74g 32%
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