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Easy Chicken Chasseur

Lillian Charves, of New Bern, North Carolina says, “I clipped a variation of this recipe from a magazine many years ago and have made changes to reduce the amount of fat and sodium. Need proof that everyone loves this delicious, special-tasting dish? There are never any leftovers!”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup cornstarch
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 teaspoons olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 3 green onions, thinly sliced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup sherry or reduced-sodium chicken broth
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, cut into wedges and seeded
  • Hot cooked rice, optional

Directions

  • Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside.
  • In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired.
Nutrition Facts
3/4 cup: 260 calories, 7g fat (1g saturated fat), 63mg cholesterol, 283mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
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