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Chicken Breast Strips With Mushrooms

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  Butter 5 Teaspoon (25 Milliliter)
  Mushrooms 330 Milliliter, sliced (1 1/3 Cups)
  Thyme 1⁄4 Teaspoon (1 Milliliter)
  Lemon juice 5 Milliliter (1 Teaspoon)
  Vegetable oil 20 Milliliter (4 Teaspoon)
  Chicken meat 1 Pound, skinned cut into strips (450 Gram)
  35% cream 250 Milliliter (1 Cup)
  Canned cream of mushroom soup 10 Ounce (284 Milliliter)
  Parsley 4 Teaspoon (20 Milliliter)
  Salt To Taste
  Pepper To Taste

–  In a skillet, melt butter and saute mushrooms until golden. Add thyme and lemon juice, stir and set aside.
–  In a separate skillet, heat oil and saute chicken strips, season with salt and pepper, and remove excess fat from skillet when chicken strips are cooked.
–  Fold 35% cream into cream of mushroom soup and let mixture boil for 1 minute over medium heat. Adjust seasoning, sprinkle with parsley and serve.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2143 Calories from Fat 1554

% Daily Value*

Total Fat 175 g269.1%

Saturated Fat 69.1 g345.6%

Trans Fat 0 g

Cholesterol 558.9 mg186.3%

Sodium 2673.2 mg111.4%

Total Carbohydrates 41 g13.7%

Dietary Fiber 4.2 g16.7%

Sugars 10.3 g

Protein 107 g213.6%

Vitamin A 94.5% Vitamin C 78.5%

Calcium 37.3% Iron 58%

*Based on a 2000 Calorie diet

Chicken Breast Strips With Mushrooms Recipe