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Nutrition Facts
Nutrition facts per serving:
- Calories 209
- Protein(gm)31
- Carbohydrate(gm)4
- Fat, total(gm)7
- Cholesterol(mg)96
- Saturated fat(gm)2
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sugar, total(gm)3
- Vitamin A(IU)1506
- Vitamin C(mg)6
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)12
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)28
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)393
- Potassium(mg)570
- Calcium(DV %)71
- Iron(DV %)2
Chicken and Portobellos with Mustard Cream
Cook: 5 hrs to 6 hrs (low) or 2-1/2 to 3 hours (high)
Ingredients
- 3 portobello mushroom caps, sliced
- 2 cloves garlic, minced
- 3 1/2 - 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 2 teaspoons dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup dry white wine
- 1/2 cup light dairy sour cream
- 1 tablespoon coarse-grain Dijon-style mustard
- 2 cups shredded 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.
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