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1 Ratings
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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.

Recipe by Cooking Light March 2001


Recipe Summary

4 servings (serving size: 1 chicken breast half and about 1/2 cup duxelles)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

213 calories; calories from fat 30%; fat 7.1g; saturated fat 2g; mono fat 3.4g; poly fat 0.9g; protein 29.5g; carbohydrates 8.1g; fiber 2.5g; cholesterol 71mg; iron 3.8mg; sodium 393mg; calcium 79mg.