1/4 cup canned low-sodium chicken broth
1/4 cup full-bodied red wine
1/2 pound mushrooms, stems removed and discarded, caps sliced thin
2 tablespoons fresh goat cheese
2 tablespoons minced fresh parsley leaves
An AJC Top 10 recipe for year 2000. Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet
saute until wilted, 2 to 3 minutes. Pour in the broth and red wine and boil until the liquid is reduced to about 1/4 cup, scraping up the bits on the bottom of the pan. Tilt the skillet so that the reduced liquid is at one side of the pan and whisk in the goat cheese until smooth. Add parsley and serve. Serves 4. Per serving: 32 calories (percent of calories from fat, 39), 2 grams protein, 3 grams carbohydrates, 1 gram fiber, 1 gram fat, 3 milligrams cholesterol, 25 milligrams sodium
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