Chicken Toast with Savory Miso-Mushroom Gravy
  • 1lb boneless chicken thighs
  • 2 Tbsp white miso
  • 1 Tbsp unsalted butter
  • 3cups sliced cremini mushroom capsbrown
  • 1 medium carrotchopped
  • 1cup frozen green peas
  • 1 Tbsp finely chopped rosemary
  • 1/4tsp black pepper
  • 3 Tbsp cornstarch
  • 4slices whole grain breadtoasted
  1. Preheat oven to 400 F. On lightly greased baking sheet, place chicken and season with salt and pepper. Place in oven and heat for 25 minutes, or until chicken is cooked to an internal temperature of 165 F. When cool enough to handle, slice chicken.
  2. In bowl, place miso, add 2 cups hot water, and stir well.
  3. In heavy-bottomed saucepan, heat butter. Place mushrooms and carrot in pan and heat until softened, about 4 minutes. Add miso broth, peas, rosemary, and black pepper to pan; bring to a very gentle simmer and heat for 3 minutes. Dissolve cornstarch in 1/4 cup water and stir into pan; continue to heat until sauce has thickened. Stir in cooked chicken.
  4. To serve, place toast slices on each of 4 plates and top evenly with chicken mixture.
Recipe Notes

Each serving contains: 368 calories; 32 g protein; 14 g total fat (5 g sat. fat); 30 g total carbohydrates (5 g sugars, 5 g fiber); 231 mg sodium