6 chicken breast halves, bone in 3/4 teaspoon seasoned salt paprika 1 cup chicken broth 1/4 cup white wine 1/4 cup chopped green onion 1/2 teaspoon curry powder 1 dash black pepper ***Mushroom Sauce*** 2 tablespoons all-purpose flour 1/4 cup cold water pan juices 1 can or jar (3 ounce size) sliced mushrooms, drained
Sprinkle chicken breasts with seasoned salt and paprika. Place chicken breasts in a large shallow baking pan, skin side up.
Combine chicken broth, wine, onion, curry powder, and pepper; pour over chicken breasts. Cover pan tightly with foil. Bake chicken breasts at 350° for 30 minutes. Uncover and bake about 45 minutes longer, or until tender. Remove chicken to a warm platter. Strain pan juices and reserve for mushroom sauce.
Prepare mushroom sauce: In a saucepan, blend flour with cold water; slowly stir in pan juices. Cook, stirring constantly, over low heat until sauce is thickened and bubbly. Boil for about 3 minutes. Add sliced mushrooms; heat through. Spoon mushroom sauce over chicken breasts for serving.
158 calories, 2 grams fat, 3 grams carbohydrates, 29 grams proteinper serving. This recipe is low in carbs. This recipe is low in fat.
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