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Chicken in Brandy Cream Sauce

Serves: 4
Total Calories: 314

Ingredients

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 (8-ounce) package sliced mushrooms (3 cups)
4 medium green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/4 cup brandy or chicken broth
1/2 cup whipping heavy cream
hot cooked spinach fettuccini pasta, if desired

Directions:

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated. Gradually
stir in whipping cream. Cook about 2 minutes or until hot. Serve over
fettuccine.

1 Serving: Calories 290 (Calories from Fat 155) Fat 17g (Saturated 7g) Cholesterol 105mg Sodium 230mg Carbohydrate 5g (Dietary Fiber 1g) Protein 29g
% Daily Value: Vitamin A 8% Vitamin C 4% Calcium 4% Iron 10%
Diet Exchanges: 4 Lean Meat, 1 Vegetable,1 Fat

Betty's Tip
Exotic mushrooms are generally more expensive than regular button mushrooms, but here's an economical way to get the rich flavor of the exotic mushrooms. Did you know if you cook both exotic and button mushrooms together, the deeper flavor of the exotic mushrooms is picked up by the buttons? That way, you need fewer exotic mushrooms for the same great taste!

Nutritional Facts:

Serves: 4
Total Calories: 314
Calories from Fat: 158

This Chicken in Brandy Cream Sauce recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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