Chicken And Mushrooms In Foil
|Mushrooms||1⁄2 Pound, chopped|
|Green onions||3 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Marjoram||1⁄4 Teaspoon, crumbled|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Dry red wine||3 Tablespoon|
|Low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Nonstick cooking spray||1|
|Chicken breasts||2 , skinned and boned|
|Reduced sodium ham slices||4 , thin slices|
Set a heavy nonstick 7 inch skillet over low heat about 30 seconds.
Add the mushrooms, green onions, and garlic; cover and cook for 10 minutes or until the mushrooms have released their juices.
Mix in the thyme and marjoram.
Raise the heat to moderate, add the wine, and cook, uncovered, for 5 minutes.
Add the chicken broth and cook 5 minutes longer or until almost all the liquid has evaporated.
Transfer the mushroom mixture to a bowl.
When the mixture has cooled slightly, stir in the lemon juice.
Preheat the oven to 350°F.
Lightly coat 4 sheets of aluminum foil, each 10 inches long, with the cooking spray.
Lay 1 piece of the chicken on each piece of foil, spoon on 1/4 of the mushroom mixture, and top with 1 ham slice.
Fold the foil over and crimp tightly to seal.
Place the packets on a baking sheet and bake for 10 minutes or until the chicken is done.