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    Chicken with Porcini Cream Sauce and spinach and apple salad

    Chicken
    Dinner
    Full Meal
    ​

    2 servings

    porcje

    40 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    13 oz. Boneless Skinless Chicken Breasts

    1 Golden Delicious Apple

    2 oz. Baby Spinach

    1 Shallot

    Info 1 oz. Light Cream Cheese

    Info 1 oz. Walnut Halves

    ½ oz. Crumbled Bacon

    Info ½ oz. Grated Parmesan

    ½ oz. Sherry Vinegar

    ¼ oz. Dried Porcini Mushrooms

    Wskazówki

    Prepare the Ingredients

    Place mushrooms in a mixing bowl and cover with hot water. Set aside, 2 minutes. After 2 minutes, remove mushrooms from water and coarsely chop.

    While mushrooms sit, peel and mince shallot.

    Quarter apple and remove core. Cut into 1/4" slices.

    Pat chicken dry, and season both sides with a pinch of salt and pepper.

    Make the Bacon Vinaigrette

    Place a medium non-stick pan over medium heat. Add bacon and half the shallot (reserve remaining for sauce) to hot pan. Stir occasionally until warmed through, 2-3 minutes.

    Transfer shallot and bacon to another mixing bowl and combine with sherry vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.

    Wipe pan clean and reserve.

    Cook the Chicken

    Return pan used to cook bacon and shallot to medium heat and add 1 tsp. olive oil.

    Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Transfer chicken to a plate and tent with foil. Keep pan over medium heat.

    Make the Sauce

    Add mushrooms and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds.

    Add 1/4 cup water, cream cheese, and Parmesan. Stir until cream cheese is melted and combined, 1-2 minutes.

    Remove from burner and season with a pinch of salt and pepper.

    If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

    Make Salad and Finish Dish

    Add spinach, apple, walnuts, and a pinch of salt to bowl with bacon vinaigrette. Gently combine.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    610

    Tłuszcz Całkowity

    37g

    Tłuszcz Nasycony

    -

    Tłuszcz Nienasycony

    -

    Tłuszcz Trans

    -

    Cholesterol

    -

    Sód

    1390mg

    Węglowodany Całkowite

    20g

    Błonnik Pokarmowy

    -

    Cukry Całkowite

    -

    Białko

    48g

    2 servings

    porcje

    40 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    13 oz. Boneless Skinless Chicken Breasts

    1 Golden Delicious Apple

    2 oz. Baby Spinach

    1 Shallot

    Info 1 oz. Light Cream Cheese

    Info 1 oz. Walnut Halves

    ½ oz. Crumbled Bacon

    Info ½ oz. Grated Parmesan

    ½ oz. Sherry Vinegar

    ¼ oz. Dried Porcini Mushrooms

    Wskazówki

    1

    Prepare the Ingredients

    2

    Place mushrooms in a mixing bowl and cover with hot water. Set aside, 2 minutes. After 2 minutes, remove mushrooms from water and coarsely chop.

    3

    While mushrooms sit, peel and mince shallot.

    4

    Quarter apple and remove core. Cut into 1/4" slices.

    5

    Pat chicken dry, and season both sides with a pinch of salt and pepper.

    6

    Make the Bacon Vinaigrette

    7

    Place a medium non-stick pan over medium heat. Add bacon and half the shallot (reserve remaining for sauce) to hot pan. Stir occasionally until warmed through, 2-3 minutes.

    8

    Transfer shallot and bacon to another mixing bowl and combine with sherry vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.

    9

    Wipe pan clean and reserve.

    10

    Cook the Chicken

    11

    Return pan used to cook bacon and shallot to medium heat and add 1 tsp. olive oil.

    12

    Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    13

    Transfer chicken to a plate and tent with foil. Keep pan over medium heat.

    14

    Make the Sauce

    15

    Add mushrooms and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds.

    16

    Add 1/4 cup water, cream cheese, and Parmesan. Stir until cream cheese is melted and combined, 1-2 minutes.

    17

    Remove from burner and season with a pinch of salt and pepper.

    18

    If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

    19

    Make Salad and Finish Dish

    20

    Add spinach, apple, walnuts, and a pinch of salt to bowl with bacon vinaigrette. Gently combine.

    21

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!