Mushroom

Mushrooms are a good source of vitamins B2,B3 and B5.Vitamin B2(Riboflavin) aids in the breakdown of carbohydrates, fats and proteins.Vitamin B3(Niacin) helps in the upkeep of healthy skin and nerves.Vitamin B5(Pantothenic acid) is essential in cell metabolism.

Below is a mushroom recipe by Jean Pare.

Mushroom Wine Chicken

Ingredients

Skinless,boneless chicken breast halves(170g each)	4 pieces
Olive oil	15 ml
Salt Sprinkle
Pepper	1 ml
Sliced fresh white mushrooms	500 ml
Garlic cloves,minced(powdered)	2ml
All-purpose flour	30 ml
Low-sodium prepared chicken broth	250 ml
Alcohol free red wine	125 ml
Dried thyme	2 ml

Thyme is a low-growing aromatic plant of the mint family.The small leaves are used as a culinary herb,and the plant yields a medicinal oil.

Procedure

1.   Place chicken breasts between 2 sheets of plastic wrap.Pound with mallet or rolling pin to about 12mm thickness.

2.   Heat olive oil in large  frying pan on medium-high.Add chicken.Sprinkle with salt and pepper.Cook for about 3 minutes per side until lightly browned.Transfer to plate.Cover to keep warm.

3.   Add mushroom and garlic to same frying pan.Cook on medium for about 3 minutes,stirring occasionally,until softened and starting to brown.

4.   Add flour.Heat and stir for 1 minute.Slowly add broth and wine,stirring constantly.Add thyme.Heat and stir until boiling and thickened.Add chicken.Reduce heat to medium low.Simmer,uncovered, for 5 minutes to blend flavours.Serve 4.