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Chicken with Portobello Sunflower Sauce

Chicken with Portobello Sunflower Sauce is built on Boneless Skinless Chicken Breast Halves, Salt, Pepper, Margarine, and Stemmed Portobello Mushrooms. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4
• 1/2 tsp
• 1/4 tsp
• 3 tsp
• 3
• 3 tbsp
• 1
• 1
• 1/2 cup
• 2 tbsp
• 1/2 cup
• 1/2 tbsp
• 4 cup
• 4 sprig

Method (preview)

1. 1

   Sprinkle chicken with salt and pepper.

2. 2

   In large nonstick frypan, place 1 1/2 teaspoons of the margarine over medium heat.

3. 3

   Add chicken and stir-fry about 5 minutes or until fork can be inserted with ease.

4. 4

   Remove chicken from frypan and cover with foil to keep warm.

5. 5

   Add remaining 1 1/2 teaspoons margarine to frypan.

6. 6

   Stir in mushrooms, sunflower nuts, shallot and garlic; saute about 3 minutes.

7. 7

   Add chicken broth and red wine and cook about 2 minutes more to reduce liquid slightly.

8. 8

   Lower heat to medium-low and stir in sour cream and thyme.

9. 9

   Return chicken to frypan to heat through. Place rice on serving platter and top with chicken and sauce. Garnish with sprigs of fresh thyme.

10. 10

    "The National Broiler Council and the U.S. Poultry & Egg Association"

11. 11

    Nutr. Assoc.: 0