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Chicken Over Braised Mushrooms and Coleslaw

Prep Time 40 minutes
Total Time 40 minutes
Difficulty 1.0 Easy
Calories Per Servings 220 Calories
Servings 4
Nutrition facts


Chicken over braised mushrooms and coleslaw.

Ingredients 12


1 oz. porcini mushrooms, dried
3 cups boilign water
garlic cloves, divided
1/3 cups plain low-fat yogurt
1 tsp. salt
1/8 tsp. ground white pepper
4 (6 oz. each) boneless, skinless chicken breast halves
shallot, chopped
2 tsp. olive oil
5 cups DOLE® Angel Hair Coleslaw
1/4 cup fresh dill, chopped and divided
1/4 cup fresh italian parsley, chopped and divided



1 oz. dried porcini mushrooms
3 cups boiling hot water
4 garlic cloves, divided
1/3 cup plain lowfat yogurt
1/2 tsp. salt
1/8 tsp. ground white pepper
4 (6 oz. each) boneless skinless chicken breast halves
1 shallot, chopped
2 tsp. olive oil
5 cups DOLE® Angel Hair Coleslaw
1/4 cup chopped fresh dill, divided
1/4 cup chopped fresh Italian parsley, divided


Soak porcini in boiling-hot water until softened, 15 to 20 minutes. Drain in a paper towel lined sieve set over a bowl, reserving liquid. Coarsely chop porcini.



Press 2 garlic cloves; stir together with yogurt, salt and pepper. Coat chicken with yogurt mixture.  Cover; refrigerate 20 minutes.



While chicken is marinating, cook shallot and remaining finely chopped garlic in oil in large nonstick skillet over moderate heat, stirring frequently, until softened, 2 to 3 minutes. Stir in porcini, coleslaw, 2 tablespoons dill and parsley and one cup reserved mushroom liquid. Cover and braise, over moderate heat until cabbage is barely tender. Stir in remaining dill and parsley. Keep warm.



Preheat broiler and broil chicken about 4 inches from heat for 6 to 8 minutes or until no longer pink in center.



Cut each chicken breast into 3 pieces and arrange over porcini and coleslaw mixture.

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