Dinner

Tea Infused Chicken with Mushroom Sauce is for Dinner.

Tea Infused Chicken with Mushroom Sauce takes 5 minutes to prepare.

Tea Infused Chicken with Mushroom Sauce takes 20 minutes to cook.

Tea Infused Chicken with Mushroom Sauce makes 2 servings.

The ingredients for Tea Infused Chicken with Mushroom Sauce are:

For the Chicken

2 Boneless, Skinless Chicken Breasts
3 tablespoons loose leaf Lapsang Souchong Black Tea
Salt to taste

For Sauce:
10 medium sized mushrooms, sliced thinly
3 tbs finely chopped onion
1/2 cup red wine
2 tbs heavy whipping cream

Here is how you make Tea Infused Chicken with Mushroom Sauce:

Boil water in a medium sized sauce pan. Remove from heat. In a tea ball, cheese cloth or tea bag, steep tea for 4 minutes. Return pan to heat, return to low boil, add a dash of salt.Clean excess fat and skin from Chicken Breasts, place in boiling tea. Set time for 20 minutes to thoroughly cook chicken.While Chicken is cooking, coat a skillet with non-fat cooking spray and saute onions until they are clear. Add mushrooms. saute mushrooms until they are brown and add wine. Slowly add whipping cream. Sauce should be red-brown in color and creamy.When Chicken has finished cooking, remove from pot. Place on serving plate and top with sauce.Reccomendation:Serve over brown rice with Al Dente Asparagus.Number of Servings: 2Recipe submitted by SparkPeople user KEENBEAN.

The nutritional information for Tea Infused Chicken with Mushroom Sauce is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 379.3

• Total Fat: 8.8 g
• Cholesterol: 157.4 mg
• Sodium: 243.6 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 1.4 g
• Protein: 57.9 g