Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories209
- Total Fat (g)7
- Saturated Fat (g)2
- Monounsaturated Fat (g)1
- Polyunsaturated Fat (g)1
- Cholesterol (mg)96
- Sodium (mg)393
- Carbohydrate (g)4
- Total Sugar (g)3
- Fiber (g)1
- Protein (g)31
- Vitamin C (DV%)11
- Calcium (DV%)7
- Iron (DV%)9
*Percent Daily Values are base on a 2,000 calorie diet
Chicken and Portobellos with Mustard Cream
Makes:
6 servings
Prep: 15 minutes
Cook: Low 5 to 6 hours, High 2 1/2 to 3 hours
Cook: Low 5 to 6 hours, High 2 1/2 to 3 hours
Ingredients
- 3 portobello mushroom caps, sliced
- 2 clovesgarlic, minced
- 3 1/2 to 4 poundsmeaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 2 teaspoonsdried rosemary, crushed
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1/4 cupreduced-sodium chicken broth
- 1/4 cupdry white wine
- 1/2 cuplight dairy sour cream
- 1 tablespooncoarse-grain Dijon-style mustard
- 2 cupsshredded romaine lettuce
- Fresh rosemary sprigs
Directions
Place mushrooms and garlic in a 4- to 5-quart slow cooker. Sprinkle chicken with dried rosemary, salt, and pepper. Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.
For mustard cream, in a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.







