Ingredients for Smothered Chicken With Mushrooms And Onions
- 1 large carrot
- 1 medium yellow onion
- 8 ounces fresh cremini mushrooms
- 2 boneless, skinless chicken breast halves (about 1 pound total)
- salt, to taste
- ground black pepper, to taste
- Vegetable Oil (not used in recipe)
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 teaspoon fresh tarragon
- cooking spray
- 1 tablespoon olive oil
- cooked rice, for serving
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How to Make Smothered Chicken With Mushrooms And Onions
- Preheat oven to 350°F (175°C).
- Peel 1 large carrot, quarter lengthwise, and slice crosswise into 1/2-inch thick pieces.
- Chop 1 medium onion into 1/2-inch pieces.
- Slice 8 ounces cremini mushrooms.
- Set the carrots, onion, and mushrooms aside.
- Season 2 boneless, skinless chicken breasts (about 1 pound total) with salt and pepper.
- Coat a large nonstick skillet with cooking spray. Heat over medium-high heat.
- Add chicken breasts to the hot skillet and cook for 3-4 minutes per side, until browned.
- Remove chicken from skillet and set aside.
- Add 1 tablespoon olive oil to the skillet. Heat over medium-high heat.
- Add carrots, onions, and mushrooms to the skillet. Cook, stirring frequently, for 5-7 minutes, until softened and lightly browned.
- Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook, stirring constantly, for 1 minute, until blended.
- Gradually whisk in 1 cup low-sodium chicken broth and 1 teaspoon fresh tarragon (or 1/2 teaspoon dried). Bring to a simmer, stirring frequently until slightly thickened.
- Return chicken breasts to the skillet, nestling them into the sauce.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and vegetables are tender.
- Season with salt and pepper to taste. Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
16g
Fat
7g
Carbs
4g
