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Chicken and Portobello Mushroom Cream Sauce
with Saffron
Makes 4 Servings
Ingredients
*2 skinless chicken breast halves, boned and defatted
*2 tablespoons butter
*2 cups diced portobello mushroom caps
*2 tablespoons all-purpose flour
*1/3 cup white wine
*1 cup 2% milk
*1/4 bay leaf
*Pinch saffron threads
*1/2 teaspoon black pepper
*1 teaspoon salt
*Pasta cooked according to package directions
Instructions
1Cut chicken in 1-inch cubes.
2Melt 1 tablespoon butter in a large saucepan and add chicken. Cook over medium heat until chicken is cooked through and lightly browned, about 2 to 3 minutes.
3Remove chicken from pan and add remaining 1 tablespoon butter. Add mushrooms and cook for about 2 minutes. Mix in flour and simmer for 1 minute. Add wine and simmer briefly, about 20 seconds, mixing with a wire whip.
4Add milk and bay leaf and mix with whip until mixture begins to thicken. Reduce heat and add saffron, pepper and salt. Add cooked chicken and simmer 5 minutes. Remove bay leaf.
5Serve 1/2 cup sauce over 1 cup cooked pasta.
Notes
  • EACH 1/2 CUP SERVING CONTAINS APPROXIMATELY: 185 calories, 8 gm. carbohydrate, 9 gm. fat, 56 mg. cholesterol, 16 gm. protein, 376 mg. sodium, Trace fiber

Source
coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com