Sauteed Chicken With Mushrooms
 
 
serves four. 
preparation time: 10 minutes 
cooking time: 35 to 40 minutes 
 
1   and one-half teaspoons olive oil
1   and one-half teaspoons unsalted butter
1   chicken (3 and one-half pounds), cut up
  onehalf medium onion (chopped, about one-half cup)
  onefourth pound mushrooms, chopped
1 Tbsp  white wine vinegar
  onehalf cup no-fat, low-sodium chicken broth
1 clove  garlic, chopped
1 medium  tomato, peeled and chopped
  salt and freshly ground black pepper to taste
 
melt olive oil and butter in a 12-inch, nonstick skillet. add chicken legs 
and thighs to skillet and cook five minutes. add breasts and wings and 
continue 
cooking 10 minutes, or until lightly browned. remove chicken pieces from 
skillet and pour off all but 1 tablespoon fat. add onion and mushrooms to 
skillet; cook until onions are softened, about two 
minutes. deglaze pan with vinegar and chicken broth; cook over 
medium-high heat one minute to reduce slightly. add garlic and chopped 
tomato. return chicken to pan and sprinkle with salt and pepper to taste. 
cover and continue cooking 15 to 20 minutes or until chicken is done. 
nutritional analysis per serving: 511 calories, 59 grams protein, 5 grams 
carbohydrate, 1 gram fiber, 27 grams fat, 183 milligrams cholesterol, 332 
milligrams sodium. write to thayer wine at the tennessean, 1100 broadway, 
nashville, tenn. 37203 or e-mail: twine@ tennessean.com. after 5 cook 
appears regularly in on the run. 
 
 
 
-- 
(ID: 2399) Mirror: rec.food.recipes: Fri, Jun 3, 2005


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