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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
all-purpose flour
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken breast
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
butter
chicken broth
vegetarian
(?)
Not vegetarian due to:
chicken breast
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
all-purpose flour
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 69.2% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.5% of RDA
• Calories: 16.4% of RDA
• Carbs: 4.7% of RDA
• Fat (total lipid): 17.0% of RDA
• Fiber: 8.7% of RDA
• Fructose: 8.6% of RDA
• Protein: 39.0% of RDA
• Sodium: 69.2% of RDA
• Sugar: 22.7% of RDA
• Vitamin A (IU): 14.8% of RDA
• Vitamin B6: 81.8% of RDA
• Vitamin C: 16.7% of RDA
• Iron: 2.3% of RDA
• Magnesium: 21.1% of RDA
• Manganese: 6.0% of RDA
• Niacin: 112% of RDA
• Potassium: 29.4% of RDA
• Zinc: 11.9% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
tbsp
 
4
whole
bone-in chicken breasts (about 2 1/4 pounds in all).
 
1
tsp
 
1/2
tsp
 
1
tbsp
 
1
whole
chopped.
 
3/4
lbs
sliced.
 
2
cloves
minced.
 
1 1/2
tsp
 
6
tbsp
 
2/3
cups
1
cup
canned crushed tomatoes, drained.
 
1/4
tsp
dried.
 
2
tbsp
chopped.
 
 
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PREPARATION
1.
In a large, deep frying pan, heat the oil over moderately high heat.
2.
Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan.
3.
Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
4.
Add the butter to the pan and reduce the heat to moderately low.
5.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
6.
Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
7.
Add the flour and cook, stirring, for 30 seconds.
8.
Stir in the wine and bring back to a simmer.
9.
Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt.
10.
Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
11.
Stir in the parsley and the remaining 1/4 teaspoon pepper. Serve immediately.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 13% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
3.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
4.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 329
Protein 43.9 g
Carbohydrates 12.8 g
Iron 0.43 mg
Fiber 2.42 g
Calcium 14.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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