Chicken with Creamy Mushroom Sauce and Sauteed Greens with Pecans
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Ingredients

  • 1 (10-ounce) container baby bella mushrooms, sliced (about 4 cups)
  • 2 portobello mushrooms, cleaned, halved and thinly sliced (about 4 cups)
  • 1 (8-ounce) container sliced white button musrooms (about 4 cups)
  • 4, (6-ounce) skinless, boneless whole chicken cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 teaspoons canola oil (divided)
  • 1 teaspoon dried thyme
  • 1/4 cup water
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free sour cream
  • 2 teaspoons canola oil (divided)
  • 1, (5-ounce) container baby kale
  • 2, (5-ounce) container baby spinach
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 2 Tbsp finely chopped, unsalted pecans
  • 2 teaspoons white vinegar

Instructions

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