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Chicken with Provencal Herb Mushroom Sauce

Chicken with Provencal Herb Mushroom Sauce

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A classic French entree using an herb combination “herb de Provence” of dried thyme, marjoram, rosemary and sage.         


Ingredients and Steps


4 Premium Chicken Breast Filets (502), thawed

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2 tsp dried herb mix (thyme, marjoram, rosemary, sage
1/2 tsp pepper
1 Tbsp unsalted butter
1 cup sliced mushrooms
1/4 cup diced onions
1 cup cherry tomatoes, cut into quarters
1 1/2 cup low sodium chicken broth
1 tsp lemon juice


1. Season chicken with herb mix and pepper.

2. Saute seasoned chicken in unsalted butter in a non-stick pan, over medium-high heat till lightly browned.

3. Move chicken breasts to one side of pan.

4. Add mushrooms, onions, tomatoes and sauté for 4-6 minutes.

5. Stir in chicken broth, lemon and simmer to reduce liquid.

Tip: To thicken sauce into gravy consistancy, simply stir in 1 tablespoon cornstarch into the broth before adding.


Nutrition Facts: cal 160  fat 4.5g   sodium 360mg    carbs 4g  fiber 1 g  protein 25 g


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