French · Dinner
Baked Chicken with Mushrooms and Wine (High-Protein)
Boneless chicken breast seared then baked in a Dijon-cream sauce with mushrooms, white wine, cannellini beans and bacon for a French bistro-style dish. The sauce reduces in the oven around the chicken, served with parsley and fresh thyme.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
62.3gProtein
26.1gFat
28.4gCarbs
3.9gSugar
8.2gFiber
870mgSodium
190mgChol
11.8gSat Fat
1380mgPotassium
115mgCalcium
4.6mgIron
1.1mcgVitamin B12
6.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 375°F (190°C). Pat chicken breast dry, season with salt and black pepper, dust lightly with flour.
2
Sear
Heat olive oil in oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown, then transfer to a plate.
3
Saute
Add bacon to skillet over medium heat, cook 3 minutes until crisp. Add mushroom, shallot, and garlic; cook 5 minutes, stirring, until mushrooms release and evaporate their liquid.
4
Simmer
Pour white wine into skillet over medium-high heat, scraping up browned bits, and reduce 2 minutes. Stir in chicken stock, heavy cream, Dijon mustard, cannellini beans, and fresh thyme; return chicken to skillet, nestling into sauce. Transfer to oven and bake 18–20 minutes at 375°F (190°C) until chicken reaches 165°F (74°C) internally and sauce coats the back of a spoon.
5
Plate
Let chicken rest in sauce 5 minutes. Slice chicken breast, spoon mushroom and bean sauce over it, and scatter parsley on top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken breast
- 3 oz86g bacon
- 7 oz200g mushroom
- 22 small shallot
- 4 cloves4 cloves garlic
- 2/3 cup160ml dry white wine
- 2/3 cup160ml chicken stock
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp Dijon mustard
- 1 cup180g cannellini beans
- 2 tsp2 tsp fresh thyme
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp all-purpose flour
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
