Chicken with Duxelles

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Duxelles is a thick mixture of finely chopped mushrooms, shallots, and seasonings cooked slowly to evaporate the liquid and intensify the mushroom flavor. Drizzling with half-and-half at the end pulls the flavors together.
4 servings (serving size: 1 chicken breast half and about 1/2 cup duxelles)


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3 cups fresh parsley leaves (about 1 bunch)
2 large shallots, peeled and quartered
4 cups coarsely chopped mushrooms (about 3/4 pound)
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/8 teaspoon ground red pepper
2 teaspoons bottled minced garlic
4 (4-ounce) skinless, boneless chicken breast halves
1/4 cup half-and-half


Place parsley and shallots in a food processor, and process until shallots are finely chopped. Add mushrooms; process until finely chopped, scraping sides of bowl occasionally. Place the mushroom mixture in a deep-dish 10-inch pie plate. Microwave at HIGH 12 minutes, stirring every 4 minutes. Stir in 1 teaspoon oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper.

Combine 2 teaspoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, garlic, and chicken in a bowl; toss well. Arrange chicken spokelike on top of mushroom mixture. Drizzle with half-and-half. Cover with plastic wrap; vent. Microwave at HIGH 7 minutes or until done.

Created date

May 2004

Nutritional Information

Calories 213
Caloriesfromfat 30 %
Fat 7.1 g
Satfat 2 g
Monofat 3.4 g
Polyfat 0.9 g
Protein 29.5 g
Carbohydrate 8.1 g
Fiber 2.5 g
Cholesterol 71 mg
Iron 3.8 mg
Sodium 393 mg
Calcium 79 mg