Ingredients
- 4 whole skinless, boneless chicken breast halves, about 1 1/2 pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- 26 small white onions, about 1/2 pound
- 3 tablespoons olive oil
- ½ pound mushrooms, left whole if small, otherwise sliced or quartered
- 8 fresh basil leaves
- ⅓ cup dry white wine
- 1 tablespoon butter
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Nutritional Information
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Nutritional analysis per serving (4 servings)
364 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 40 grams protein; 131 milligrams cholesterol; 83 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Cut each piece of breast in half crosswise down the center. Cut off and discard any bone lines or membranes.
- Sprinkle the breast with salt and pepper.
- Peel the onions and put them in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and cook about 2 minutes. Drain.
- Heat the oil in a large, heavy skillet and add the breast pieces.
- Cook about 30 seconds and add the onions.
- Cook 10 minutes and turn the breast pieces. Scatter the mushrooms over all and cook about 3 minutes.
- Add the basil leaves, wine and butter. Cover and cook about 3 minutes. Remove the basil leaves and garnish each piece of breast with one of the leaves. Serve with the onions and mushrooms in sauce spooned over.
30 minutes
Dining and Cooking