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Ingredientes
- 3 slices whole wheat bread
- 6 boned and skinned chicken breast halves
- 1 shallot, chopped
- 1 tbsp. butter
- 8 ounce. sliced fresh mushrooms
- 3/4 c. dry white wine
- 1/2 teaspoon (granules) chicken bouillon
- 1 teaspoon lemon juice
- 1/2 teaspoon tarragon
- 1/4 teaspoon thyme
- Dash garlic pwdr
- 1 teaspoon sugar
- 1 tbsp. cornstarch
- 1/4 c. water
- 2 tbsp. brandy
Direcciones
- 1. Make bread into fine crumbs in food processor. Place on piece of waxed paper.
- 2. Rinse chicken breast halves in cool water. Lb. each between 2 pcs plastic wrap to about 1/4 inch thick. Sprinkle lightly with salt and pepper. Dip each side in bread crumbs and roll up.
- 3. Place chicken breast rolls seam side down in a baking dish sprayed with Pam. Cover and bake at 350 degrees for 20 min.
- 4. Meanwhile in large saucepan saute/fry chopped shallots in butter for 2 min. Add in sliced mushrooms; saute/fry 2 more min. Add in wine, bouillon granules, lemon juice, tarragon, thyme, garlic pwdr and sugar. Cook till mushrooms are tender. Mix cornstarch and water. Stir into mushroom mix. Cook and stir till thickened. Set aside.
- 5. After 20 min, remove chicken rolls from oven. Reheat mushroom sauce. Pour brandy into small metal container or possibly pan and heat. Ignite with match and pour flaming brandy over mushroom sauce. Shake pan. Pour sauce over chicken rolls and bake uncovered 10 more min. Good served with rice. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 2 servings | |
| Calories 437 | |
| Calories from Fat 79 | 18% |
| Total Fat 8.94g | 11% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.04g | |
| Cholesterol 96mg | 32% |
| Sodium 295mg | 12% |
| Potassium 865mg | 25% |
| Total Carbs 26.15g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.47g | 4% |
| Protein 39.05g | 62% |
