Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves, cut in bite-size pieces

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 3 teaspoons butter - divided use

  5. 3 stemmed portobello mushrooms (3-inch), finely chopped

  6. 3 tablespoons finely chopped dry roasted sunflower nuts

  7. 1 shallot, minced

  8. 1 garlic clove, minced

  9. 1/2 cup chicken broth

  10. 2 tablespoons dry red wine

  11. 1/2 cup sour cream

  12. 1/2 tablespoon chopped fresh thyme

  13. 4 cups hot cooked rice

  14. 4 sprigs thyme

Instructions Jump to Ingredients ↑

  1. This recipe for Chicken with Portobello Sunflower Sauce was submitted by Eileen Watson, Oviedo, FL.

  2. Sprinkle chicken with salt and pepper.

  3. In large nonstick frypan, place 1 1/2 teaspoons of the margarine over medium heat. Add chicken and stir-fry about 5 minutes or until fork can be inserted with ease. Remove chicken from frypan and cover with foil to keep warm.

  4. Add remaining 1 1/2 teaspoons butter to frypan. Stir in mushrooms, sunflower nuts, shallot and garlic; sauté about 3 minutes. Add chicken broth and red wine and cook about 2 minutes more to reduce liquid slightly. Lower heat to medium-low and stir in sour cream and thyme. Return chicken to frypan to heat through.

  5. Place rice on serving platter and top with chicken and sauce. Garnish with sprigs of fresh thyme.


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