dish
Chicken Cutlets with Portobello Mushrooms and Asiago

4
Serves
359
Calories
14
Nutrients
15
Vitamins

Ingredients

1 tablespoon olive oil
8 ounces portobello mushrooms , sliced
1/3 cup dry white wine
2/3 cup low-sodium chicken broth
3/4 cup freshly grated Asiago cheese

Cooking Instructions

1. Preheat the broiler.

2. Heat the olive oil in a large non-stick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.

3. Cook the chicken over medium-high heat until golden brown, about 2 minutes on each side. Transfer the chicken to a large baking dish and set aside.

4. Add the mushrooms to the skillet, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender.

5. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine has almost completely evaporated. Add the chicken broth and cook for 1 minute more.

6. Arrange the mushroom slices on top of the chicken and pour the cooking liquid into the baking dish. Sprinkle the cheese over the mushrooms.

7. Place the baking dish under the broiler and cook until the cheese is melted.

Serving Size: 4 ounces chicken with mushrroms and cheese

Nutrition Information

Number of Servings: 4
Calories
359
Protein
50 g
Total Carbohydrate
6 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
2 g
Total Fat
12 g
Saturated Fat
6 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
115 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
56 %
Percent Calories from Carbohydrate
7 %
Percent Calories from Fat
30 %
Vitamin A
342 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
19 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Vitamin C
3 mg
Vitamin D
20 IU
Folate
7 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
256 mg
Iron
2 mg
Phosphorus
333 mg
Potassium
436 mg
Sodium
515 mg
Zinc
1 mg