Difference between revisions of "Mushroom Chicken"
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* ½ cup [[white wine|white table wine]] | * ½ cup [[white wine|white table wine]] | ||
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# Place [[chicken breasts]] in a 9x11-inch pan sprayed with non-stick spray. | # Place [[chicken breasts]] in a 9x11-inch pan sprayed with non-stick spray. | ||
# Place [[mushroom]]s on top of [[chicken]]. | # Place [[mushroom]]s on top of [[chicken]]. | ||
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* Diabetic Exchanges: 4 ounces very lean meat | ½ fat | * Diabetic Exchanges: 4 ounces very lean meat | ½ fat | ||
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| + | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Casserole Recipes]] | [[Category:Casserole Recipes]] | ||
[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
Latest revision as of 14:33, 15 July 2012
Description
We do not use much wine, so with this recipe we ended up using 2 cans of mushroom soup.
- Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes for Diabetic Friends Y-Group
- Serves: 6
Ingredients
- 6 (3 ounces) chicken breasts (skinless, boneless)
- 2 cups fresh mushrooms, sliced
- 1 can low sodium, low fat cream of mushroom soup
- ½ cup white table wine
Procedures
- Place chicken breasts in a 9x11-inch pan sprayed with non-stick spray.
- Place mushrooms on top of chicken.
- Mix soup and wine and pour over chicken and mushrooms.
- Cover with foil and bake at 350°F for 50 minutes.
Nutritional information
Per serving:
- Calories: 195 | Fat: 5 g | Sodium: 74 Mg | Protein: 28 g | Carbohydrate: 4 g | Cholesterol: 73 Mg | Fiber: 0 g
- Diabetic Exchanges: 4 ounces very lean meat | ½ fat
