|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1 tbsp||(15 mL) Vegetable oil|
|1/4 lb||(125 g) Portobello mushrooms, chopped|
|1/4 lb||(125 g) Cremini mushrooms, chopped|
|1||Bunch green onion, chopped|
|1 tsp||(5 mL) Dried thyme|
|1 cup||(250 mL) Chicken broth|
|1/2 cup||(125 mL) White wine or cooking wine|
|2 tsp||(10 mL) Cornstarch|
HEAT oil in a large non-stick skillet over medium-low. Sauté chicken for 4 minutes per side or until golden brown. Add mushrooms, green onions, shallots, and thyme. Cook for 2-3 minutes longer or until mushrooms soften. Remove chicken from the pan. Cut chicken into thick slices and return to the pan.
MIX chicken broth, white wine and cornstarch in a small bowl or measuring cup. Slowly add to the chicken, bring to a boil then reduce heat and simmer for 5 minutes. The internal temperature of the chicken should reach 165°F (74°C).
COOK lasagna according to package directions.
ASSEMBLE by placing one noodle cut in half on each of four serving plates, top with chicken, another noodle cut in half and the remaining sauce.
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