portobello-chicken

Portobello Chicken

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  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
SARAHBELLUM
Recipe by  SARAHBELLUM

“A quick and easy but delicious dinner entree perfect for surprise guests. I serve with wild rice and use the leftover sauce in the rice. Do not use too much seasoning on the chicken, otherwise the dish turns out too salty.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat. Cook and stir mushrooms in hot oil until warmed, 2 to 3 minutes. Pour wine over the mushrooms, bring to a simmer, and cook until the wine becomes thick and the mushrooms tender, about 35 minutes.
  3. Arrange chicken on a serving platter; top each with a slice of provolone cheese. Pour mushroom and merlot sauce over the chicken.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 485 cal
  • 24%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 9.7 g
  • 3%
  • Protein
  • 35.5 g
  • 71%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Grilled Chicken and Portobello Lasagna Rollups

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Portabella and Artichoke Stuffed Chicken